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Baked Banana Pumpkin Squares



1.5 ripe bananas, mashed
1/2 cup pumpkin purée
1/2 cup liquid egg whites
1 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup gluten-free oat flour
1/2 cup gluten-free quick oats
1 scoop Natreve French Vanilla Whey Protein Powder (38 grams)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1 1/2 tsp baking powder
Optional: 1/2 cup pumpkin seeds, stirred in before baking or sprinkled on top before baking


Mix the dry ingredients and the wet ingredients in separate bowls. Fold in the wet to the dry and stir to combine. Place mixture into a well oiled baking square (8x) and bake at 375 for 30 minutes or until a knife comes out clean from the center. Let cool completely before slicing into 9 squares. Keep in the fridge for up to 5 days.