Chocolate Pumpkin Loaf/ Donut

4 tbsp cocoa powder, Hersheys Special Dark, unsweetened
1 serving Stevia, SweetLeaf Stevia Plus Fiber (FOS=475 mg) 1/2 packet
2 tsp Baking Powder
1.5 medium (7" to 7-7/8" long) Banana, fresh
0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
8 tbsp almond butter, raw creamy unsalted (trader joes)
0.5 cup Quaker Oats Old-Fashioned Rolled Oats
1 tsp Cinnamon, ground
.33 tsp Nutmeg, ground
.33 tbsp Hershey's Special Dark Chocolate Chips
1 serving Hammer Whey protein, Vanilla (by WIECZOREK)

Preheat oven to 350 degrees. Blend oats into flour with 2/8 tsp stevia powder, baking powder, ground spices, whey protein, and separately in blender blend banana, cocoa powder, pumpkin puree, vanilla extract until smooth. Place 1/2 cup almond butter in the microwave and heat 30 seconds- it will be runny. Mix all together in a bowl and mix a minimum, of 18 times.

Pour it into a bread loaf pan, or donut pan and sprinkle chocolates, or any additional toppings such as pumpkin seeds, coconut shreds, rolled oats,

Bake at 350 for 26-28 minutes in hot oven in a loaf pan, or in the greased donut pans for 10-12 minutes or until toothpick or knife comes out clean.

Wait until completely cooled to slice it into 6 equal parts, or just wait until the donuts are completely cooled to take out of the pans.

Serving Size: 1 loaf or donut

Number of Servings: 6

Recipe submitted by SparkPeople user HILCHAVEZ92.