Protein Pumpkin Bars

Protein Pumpkin Bars

 

Protein Pumpkin Bars

I just love pumpkin, pumpkin, pumpkin.  It is true.  Every time I am at the store this time of year, I stock up on the canned pumpkin. I am talking at least 5 cans a visit.  I also found a brand that is Organic and BPA Free…holla!

bpa free

What is not to love about this recipe? A snack and treat that is great for pre -or post- workouts that is protein packed, good for you, and… SO Delicious. Low in sugar too.

Protein Pumpkin Bars

I take advantage of this time of year and any recipe I can that involves Pumpkin.  When it comes to Pumpkin Bars, I have many recipes I like but I wanted something easier.  A bar with no hassles and I wanted them to still stay HEALTHY. So here we are with this recipe.

Don't forget the whipped cream!

If you are not sick of pumpkin yet, then you will love these. Can make as a loaf and cut into bars or use a muffin tin and have healthy muffins for on the go!

Like this recipe? Try my Protein Cake Bars and all my Lightened-Up Treats.

Also, check out A TON of all my Pumpkin recipes – you will for sure find something you like, I promise.

Many have asked the Nutritional Info. Here it is WITHOUT THE WHIPPED CREAM OR NUTS:

SERVING SIZE: 1 Serving (42.5 g) or (1 small square)

Calories 58, Fat 2.8 g, Carbs 8.7 g Sodium 53 mg Protein 5.3 g Fiber 1.1 g Sugar 4.9 g.

Enjoy!

Connect with Moni on Face BookTwitterPinterest, and Instagram @monimealfitness  (-to get a look of my everyday eats!). Grab a recipe or two at www.monimeals.com before you head over for a quick workout at www.monicanelsonfitness.com.

EAT WELL. STAY FIT. FEEL GREAT.

Moni xx


Servings

1 Loaf/ 16-20 Squares (depends on the size of cut) Or Muffins

Ingredients

  • 4 egg whites
  • 3/4 cup Pumpkin
  • 1 tsp vanilla extract
  • 2 tbs pure maple syrup
  • 2 tbs of coconut sugar or Stevia, or sweetner of choice
  • 1/4 cup oat bran
  • 2 scoops of protein powder, I use Sun Warrior-vanilla
  • 1/2 tsp of Cinnamon
  • 2 tsp of Pumpkin Pie Spice
  • 1/4 tsp baking powder
  • 1/4 cup pecans or walnuts-divided, optional
  • Whipped Topping, optional

Directions

  1. Preheat oven to 350 F.
  2. In one bowl, mix the egg whites, pumpkin, vanilla extract, and maple syrup.
  3. In another small bowl whisk the sweetener of choice or sugar, oat bran, protein powder, and all the spices along with the baking powder.
  4. Now add this to the wet ingredients and stir well.  I add now 2 tbs of the nuts (if using) until well incorporated.
  5. Pour mixture into a baking loaf pan (or can use a muffin tin) coated with cooking spray. I add the last 2 tbs of nuts (if using) for the topping.
  6. Bake about 20 min or until a tooth comes out clean. Enjoy!
Love Monica Nelson

Disclaimer: Please keep in mind that I am not a Registered Dietitian. While my advice relies on my own personal experience and research, what has been successful for myself and others may be not best for you. You should always consult your doctor when making changes to your diet. If you have any questions or comments please feel free to email me at moni@monimeals.com.

Comments

  1. Oh I love your twist!! I’m going to have to try yours out.. nuts would be amazing in them!

  2. Emma

    I love this time of year and nothing makes me happier than pumpkin- and even more so pumpkin bars! These are amazing and I can’t wait to make my next batch! Hmmhmm good:). Thanks Moni

  3. Julee Mitchell Meltzer

    Thank you, these look great, I will make them today!

  4. I made something slightly similar to this this morning! :) Pumpkin, Pumpkin Pie Spice, Baking Soda, Stevia, Vanilla Extract and…. Oddly enough some canned tuna, LOL!!!! I baked it for about 2 hours at 430 degrees. It was DELISH! The tuna was a bit interesting (it’s better with eggs but my doctor told me that my body doesn’t like eggs so I am trying to find other things), but it wasn’t terrible. I am going to try ground turkey next! I shall report back! LOL.

  5. This is too funny! I just posted about my love for baking with pumpkin last night! It is such a great substitution to use for the oils and butters in recipes, to help cut out fat and sugar, while keeping the bars, muffins, breads, whatever it may be moist!

    This is definitely something that I would make. Love that their high in protein, low in carbs, and contain healthy fats! Will be needing to pick up some vanilla protein powder so that I can try these out!

  6. Jill Ramel

    Do you know the nutritional counts on this.protien and carbs.

  7. Jenn Locklear

    Can’t wait to try these! My daughter and I love all things pumpkin :-) Thinking of sending these in a care package to her at college. Do they need to be refrigerated?

    • Hi Jenn! Nice to hear from another Pumpkin addict! You will most likely want them refridgerated. Most of the time the batter is more moist. Hope that helps – Let me know how it goes. M xx

  8. Leanne

    Sounds yummy! Can I use something other than oat bran?

    • Leanne, nice to hear from you! I have not tried it with the following suggestions- but my ideas would be: You could try oats, oat flour, whole-wheat pastry flour, flour, or flax meal instead of oat bran. Let me know how it goes! M x

  9. Amanda M

    So so so good! I made mine into little muffins and added dark chocolate chips because I LOVE chocolate and pumkin together! These are so yummy and mosit. I’m definately keeping this recipe!

  10. AMAZING!!!!!!!!!!!!!!!!!!!!!!!

  11. Susan

    YUM! I’m definitely going to try these…probably today. :) Thanks!

  12. Hayley

    Is it possible to substitute something for the oat bran for a gluten free product or will they turn out fine without it?

    • Hayley, I can’t say for sure how they will turn out but you can try a gf flour or gf oats maybe. Maybe even flax seeds/meal. Let me know how it goes! x M

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