Carrot Pumpkin Protein Bars
- Number of Servings: 40
Ingredients
Egg, fresh, 4 cup (4.86 large eggs)Pumpkin Pie spice, 2 tsp (remove)Banana, fresh, 1 large (8" to 8-7/8" long) (remove)Carrots, raw, 1 cup, grated (remove)Pumpkin Pie Mix, canned, 2 cup (remove)Flour, white, 2 cup (remove)Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 11 serving (remove)Splenda Brown Sugar Blend, 36 tsp (remove)Whey Protein, vanilla cream (Muscletech), 32.50 gram
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan. Sort of a Cookie sheet w/sides.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs (crack in separate bowls to watch for shells), pumpkin pie mix, soft banana and carrots. Beat until well blended (either buy hand or use paddle in your mixer). Add flour mixture and mix until well blended. Spread onto pan sprayed with a non-stick spray.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool to room temp. in pan completely on wire rack before cutting into squares.
Serving Size: 35-40 squares depending on how you cut them.
Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs (crack in separate bowls to watch for shells), pumpkin pie mix, soft banana and carrots. Beat until well blended (either buy hand or use paddle in your mixer). Add flour mixture and mix until well blended. Spread onto pan sprayed with a non-stick spray.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool to room temp. in pan completely on wire rack before cutting into squares.
Serving Size: 35-40 squares depending on how you cut them.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 4.0 g
- Cholesterol: 91.2 mg
- Sodium: 89.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.4 g
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