Name: Mini Pumpkin Chocolate Chip Loaves
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 banana, mashed; 1/2 cup pumpkin; 1/2 cup oats; 1/3 cup flour; 1/4 cup no calorie sweetener (I used Splenda with monkfruit); 1/4 cup PB2 powdered peanut butter; 1 tablespoons baking powder; 1 teaspoon vanilla; 1 teaspoon cinnamon; 1 egg; 1/4 cup unsweetened almond milk; 15 grams sugar free chocolate chips

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These mini pumpkin chocolate chip muffins make a great breakfast and are perfect for meal prep.

Once I posted these on Instagram, the question I got most was “I don’t have mini loaf pans – can I make it into a bigger loaf?” I have no idea – I actually don’t think it would be enough to fill a regular loaf pan. These mini loaf pans were bought from Goodwill – they are 4 inches by 2 inches. You can find something at Bed Bath & Beyond.

These Bhu Foods chocolate chips are delicious, and the main reason I love them is that there are NO SUGAR ALCOHOLS. You can buy them online using my link – you can check it out here. You can use Biz to save 15%. If you have had foods with sugar alcohols, you know they um, pretty much go right through your body. I may as well be sitting on the toilet while eating the food!

Mini Pumpkin Chocolate Chip Loaves

Yield: 4 mini loaves

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These mini pumpkin chocolate chip loaves are perfect for meal prep - make on the weekend and pair with some scrambled or hard boiled eggs for a delicious breakfast.

Ingredients

1 banana, mashed
1/2 cup pumpkin
1/2 cup oats
1/3 cup flour
1/4 cup no calorie sweetener (I used Splenda with monkfruit)
1/4 cup PB2 powdered peanut butter
1 tablespoons baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg
1/4 cup unsweetened almond milk
15 grams sugar free chocolate chips

Instructions

Heat oven to 350.
Mix everything but the chocolate chips together.
Divide batter between 4 mini loaf pans.
Divide the chocolate chips over the top of the mini loaves, pressing them in slightly to stick to the batter.
Cook 20-25 minutes, or until a toothpick comes out clean and the bread starts to pull away from the sides of the loaf pan.
Let cool 10 minutes before slicing.

Notes

On my WW plan, each loaf is 4 points. Click here to check out what the points would be on your WW plan.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 398mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 9g

I’ve been spending the week at my Mom’s house and luckily my sister has been able to work from here a couple days. She was here on Monday when I made these loaves, and tried to help me find a good place for the photos – my Mom’s kitchen is really kind of dark in the kitchen area – so thanks for your help Jenn!