Wednesday, February 10, 2016

"Protein Brownies"

I am often looking and trying a new recipe.  Sometimes I find one I like so much I decide to share it with the world! So here you have it, "Healthy Brownies" and YES, this is exciting! 

First I will share with you the original recipe, then my morphed recipe, inspired by the original.  By the way, both are excellent!   Both are worth making and trying!

"Chocolate Peanut Butter Swirl Pumpkin Protein Brownies"

2 cups oat flour (I simply put oatmeal in my blender, no need to buy oat flour, it's easy to make)
1/4 cup unsweetened baking cocoa powder
2 scoops chocolate whey protein
3 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp himalayan salt
1/4 cup unsweetened applesauce
1 Tbsp vanilla extract
1/4 cup egg whites or two egg whites
1 28 oz can pure pumpkin, raw
1/2 cup unsweetened almond milk
1/2 cup chopped walnuts or nuts of choice (I used raw almonds, chopped up)
1/4 cup natural peanut butter (crunchy or smooth)

Directions: 
Preheat oven to 350 degrees and spray a 9 x 13 baking pan with nonstick spray.  (I used two bread pans).
Combine all ingredients except the peanut butter.  Mix well.  Spread the batter in the dish(s).  Drop spoonfuls of peanut butter onto top of the brownie mixture.  Take a knife, and swirl the peanut butter around in the brownie batter.
Place in the oven and bake for 30 minutes, or until done.

Makes 10 bars or servings.  Per Bar 212 Calories, 19 grams Carbs, 10 grams Fat, 14 grams Protein, 3 grams Sugar, 4 grams Fiber

I made these again today, and after I started, I realized I was out of cocoa, so this is what I came up with! 

"Peanut Butter Protein Muffins"

 2 cups oat flour (I simply put oatmeal in my blender, no need to buy oat flour, it's easy to make)

1/4 cup peanut butter powder (can buy at Win-Co or Wal Mart)
2 scoops vanilla whey protein
3 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp himalayan salt
1/4 cup unsweetened applesauce
1 Tbsp vanilla extract
1/4 cup egg whites or two egg whites
1 15 oz can pure pumpkin, raw
1/2 cup unsweetened almond milk
1/4 to 1/2 cup mini chocolate chips
1/4 cup natural peanut butter (I used smooth)

Directions: 
Preheat oven to 350 degrees and spray a muffin pan with non stick spray or add muffin liners.
Combine all ingredients except the peanut butter.  Mix well.  Spread the batter in the muffin pan.  Drop spoonfuls of peanut butter onto top of the brownie mixture.  Take a knife, and swirl the peanut butter around in the brownie batter.
Place in the oven and bake for 20 minutes, or until done.
   I like these so much, I will be making them and using them for breakfast, a after workout snack, or a snack on the run! They will freeze easily so I will always make extra so they last longer! ENJOY!

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