Give your brownies a recipe makeover with these healthy versions using pumpkin. They're dairy free, gluten free, and vegan!
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Ingredients
1/2cuppumpkin puree
1medium bananamashed
1/2cupalmond milk
1/2cupshreddedunsweetened dessicated coconut
1/2cupcocoa powder
2tablespoonsground flax seed
2tablespoonspure maple syrup
1teaspoonvanilla extract
1teaspooncinnamon
1teaspoonsea salt
2teaspoonsbaking bowder
1/2cupoat flour
1/4cupminiature chocolate chipsdairy free
additional coconut shreds for topoptional
Instructions
Preheat oven to 350 degrees F (180 C) and line an 8x8 inch or 7x11 inch baking pan with parchment or wax paper.
In a medium mixing bowl, mash the banana well and stir in pumpkin puree and almond milk. Add the cocoa powder while whisking then Stir in salt, the baking powder, flax, maple, cinnamon, and vanilla until combined. Mix in the coconut and oat flour then stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly.
Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged. Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.