Carrot Pumpkin Protein Bars
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Carrot Pumpkin Protein Bars calories by ingredient
Introduction
These are very good before and/or after a workout. Especially, if you cans top at one portion. I usually put a little more pumpkin spice in my batches. I also add chillean raisins (purchased at Central Market, Austin, TX). This recipe holds up good for a week and 1/2 zip loc bag and refrigerated. These are very good before and/or after a workout. Especially, if you cans top at one portion. I usually put a little more pumpkin spice in my batches. I also add chillean raisins (purchased at Central Market, Austin, TX). This recipe holds up good for a week and 1/2 zip loc bag and refrigerated.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
Tips
Let cool in refrigerator before cutting and serving. They firm up nicely. Very good and refreshing.
Directions
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.