Ingredients
- 1 overripe medium banana
- ¾ cup creamy almond butter*
- ½ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp fine sea salt
- Optional: ⅓ cup chocolate chips and/or walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8in square baking dish with cooking spray.
- Place banana in a medium mixing bowl and mash with a fork. Add almond butter, pumpkin, maple syrup, and vanilla. Whisk until well-combined.
- Add coconut flour, pumpkin pie spice, cinnamon, baking soda, and salt, whisking until smooth. Fold in any desired add-ins.
- Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes, or until a knife inserted into the center comes out clean. Allow bars to cool for at least 20 minutes before slicing. I like to let them rest for 30 minutes for the flavors to come together. They’re my favorite right out of the fridge!
Notes
*Almond butter must be liquidy/drippy. Do not use “hard” almond butter as they will be dry.
STORAGE: Store bars in an air-tight container on the counter for up to three days. Store any leftovers in the refrigerator.