Maximum Muscle Report and Rebecca Ward, The BodyBaker , create a sweet treat that is packed with protein!
Watch Rebecca take you step-by-step on how to bake these delicious Pumpkin Patch Chocolate Chip Protein Bites! Find the full recipe below.
What you’ll need
- ½ Cup (125g) Pumpkin
- ½ Cup (125g) Plain Greek Yogurt
- ¼ Cup (70g) Almond Butter
- 1/8 Cup (40g) Agave
- 1tsp (5g) Vanilla Extract
- 1Tbls (6g) Ground Flax Seed mixed w/ 2Tbls Water
- 1tsp (2g) Pumpkin Pie Spice
- ¾ Cup (90g) Cinnamon Protein
- 1/3 Cup (50g) Sweet Potato Flour
- ½ Cup (100g) Chocolate Chips
Directions
- Mix all ingredients except flour and chocolate chips until combined.
- Stir in flour and then chocolate chips.
- Scoop out cookies on non-stick cookie sheet.
- Bake for 15 minutes at 350 degrees.
- Cool on cooling rack and store in air tight container in the fridge for up to two weeks. Can be frozen!
