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    Hummusapien Β» Recipes Β» Dessert Β» Healthy Pumpkin Bars

    ★★★★★ from 45 reviews

    Healthy Pumpkin Bars

    Published Oct 22, 2020 Β· Modified Sep 16, 2022 Β· by Alexis Joseph Β· 205 Comments

    Jump to Recipe

    Incredible Healthy Pumpkin Bars are the perfect fall treat! Made in one bowl with good for you ingredients plus no flour, oil, or refined sugar. They come together in no time! Vegan, gluten free and paleo-friendly.

    stack of three pumpkin bars

    Stop what you're doing! There is a pumpkin emergency.

    It's of utmost importance that you put on your baking hat and whip up these splendid pumpkin bars like yesterday. I thought I'd outdone myself with my most loved Almond Flour Pumpkin Bread and Flourless Pumpkin Muffins, but there's so much more pumpkin greatness to go around!

    Soft. Chewy. One bowl. Sweet but not overly sweet. Moist. Melt-in-your-mouth.

    They're light and airy and perfectly sweet and bursting at the seams with the cinnamon goodness that defines this lovely season.

    How to make

    All you need is one bowl and 5 minutes of prep to whip these up!

    1. Whisk together almond butter, pumpkin, banana, make syrup, and vanilla in a large bowl.
    2. Add coconut flour, spices, baking soda and salt. Stir.
    3. Fold in add-ins, then pour batter into a greased muffin tin.
    4. Bake for 30 minutes and devour!
    mixing bowl of bar ingredients
    mixing bowl of combined pumpkin bars with whisk

    Key ingredients and substitutions

    • Nut butter: Almond butter and cashew butter both compliment the pumpkin flavors nicely. Be sure they're creamy and drippy, the kind that pours out of the container, not the refrigerated hard kind as that will throw off the texture. Use sunflower seed butter for a nut free version.
    • Pumpkin: Straight up canned pumpkin puree, not pumpkin pie mix.
    • Banana: This adds natural sweetness. The riper the better! (I tested these with ⅓ cup applesauce and unfortunately they were too moist.)
    • Maple syrup: I've only tested this recipe with a liquid sweetener, but I think agave or honey would also work. Readers have reported success with equal amounts of coconut sugar!
    • Coconut flour: I love the texture of coconut flour here. It's super absorbent and makes these bars fluffy. (I get questions about alternatives to coconut flour but when I tried subbing 2 tbsp ground flaxseed, they were too wet and not fluffy. Two tablespoons of flour (not almond flour) would be my best guess, but I would bake them 5-10 minutes longer and know they will be more moist!
    • Pumpkin pie spice: Pumpkin pie spice keeps it super easy, but you can also make your own with 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves. The measure out 1 tsp for this recipe.
    • Add-ins: Chocolate chips, dried cranberries, chopped walnuts, and pecans would all be delish here.

    white pan of sliced bars

    Pumpkin nutrition

    As a Registered Dietitian, I'm obsessed with pumpkin not only because it's delish, but also because it's brimming with nutrients.

    • Vitamin A: Pumpkin is an excellent bioavailable source of vitamin A, which supports eye health. Half a cup packs 120% of the daily value!
    • Fiber: It's chock full of soluble fiber to help stabilize blood glucose levels and help you feel fuller longer. Half a cup boasts 7 grams of fiber.
    • Antioxidants: Pumpkin is packed with antioxidants that help neutralize free radicals in the body and delay onset of disease.

    Which nut butter is best?

    I always make these with almond butter, but the neutral, cookie-like flavor of cashew butter would also be great.

    I do not recommend using peanut butter because 1) they'll taste overwhelmingly like peanut butter and 2) peanut butter is more dry, so I don't think the texture would be right.

    Can I make these nut free?

    For a nut free version, you can use sunflower seed butter, but they will have a stronger flavor.

    Note that a natural reaction occurs with sunflower seed butter and baking soda that makes baked goods turn an odd shade of green. It's harmless, but beware!

    pumpkin bars stacked next to white dish

    How long will they keep?

    Store these pumpkin bars on the countertop in an air-tight container for up to three days. If you still have some left, you can store them in the fridge for up to a week and they will stay moist.

    How to freeze

    To freeze bars, place on a lined baking sheet in an even layer. Once frozen, transfer to a freezer-safe bag. They will stay fresh for up to three months. You can thaw them on the counter when you’re ready to eat or microwave them individually.

    More healthy pumpkin recipes

    • No Bake Pumpkin Cookies
    • Pumpkin Pie Smoothie
    • Pumpkin Cheesecake Dip
    • Fluffy Vegan Pumpkin Muffins

    I hope you’re as in love with these delectable Pumpkin Bars as I am! If you make these, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!

    Click here to see the step-by-step web story instructions for this recipe!

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    Healthy Pumpkin Bars Recipe

    ★★★★★ 4.9 from 45 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 mins
    • Yield: 12 bars 1x
    • Category: Dessert/Snack
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Super moist Healthy Pumpkin Bars are the perfect fall treat! One bowl and no flour, butter, or refined sugar. Vegan, gluten free and paleo friendly.


    Ingredients

    Units Scale
    • ¾ cup creamy almond butter*
    • ½ cup pumpkin puree
    • 1 overripe medium banana
    • 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

    1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8in square baking dish with cooking spray.
    2. Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined. Add the rest of the ingredients, stirring until smooth.
    3. Pour into prepared baking dish, smoothing with a spatula.
    4. 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 delicious 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.

    Keywords: healthy pumpkin bars

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Christina says

      September 30, 2020 at 8:44 pm

      Can I use peanut butter instead of almond butter, or will that overpowerthe "fall flavors"?

      Reply
      • Alexis Joseph says

        September 30, 2020 at 9:26 pm

        I have not tried these with pb so I can't vouch for the results; although I think they would be less moist as baking with pb tends to yield a more dry product. They'd also taste like peanut butter versus the more neutral almond butter flavor. Hope that helps!

        Reply
    2. Kinsey says

      September 06, 2020 at 2:56 pm

      Are these freezer friendly??

      Reply
      • Alexis Joseph says

        September 08, 2020 at 5:36 pm

        Yes!

        Reply
    3. Amy says

      March 07, 2020 at 11:06 pm

      I have made this several times now. It’s a fantastic recipe. I just made for my daughter who just had a baby so she can grab a healthy snack in between nursing.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 10, 2020 at 11:45 am

        What a delightful nursing snack! Thanks for letting me know, Amy πŸ™‚

        Reply
    4. Erin says

      February 26, 2020 at 1:32 pm

      A must make fall recipe! SO moist and easy to make.

      ★★★★★

      Reply
    5. Yamir Oliveras says

      November 27, 2019 at 12:43 am

      I bake them! Sharing them at work tomorrow! Thanks for the recipe!!

      Reply
      • Alexis Joseph says

        November 27, 2019 at 12:54 pm

        Awesome!

        Reply
    6. Lyn says

      October 28, 2019 at 7:40 pm

      Hi, is there any way to make these nut/seed free? I have multiple food allergies :/

      Reply
      • Alexis Joseph says

        November 04, 2019 at 12:42 pm

        Since nut butter is so prominent, unfortunately not! Sorry, friend!

        Reply
    7. Natalie says

      October 18, 2019 at 7:00 pm

      Made these last night and shared with a coworker... We’re fans! Nice recipe.... I just baked mine an extra 4 or so min.

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:16 pm

        I'm so glad you liked them!

        Reply
    8. MacKinnon says

      October 12, 2019 at 10:39 pm

      Just made these and shared them with two little girls down the street who come regularly to visit my dog. They said I HAD to send recipe to their dad so he could make them, so I did. Their mom said they came home talking about these pumpkin squares and said they were like a warm hug. πŸ™‚

      I increased the coconut flour to 2 Tbsp as I used a frozen/thawed banana and batter seemed a little runny.

      Reply
      • Alexis Joseph says

        October 15, 2019 at 8:28 pm

        Love it! Could've been watery because of the thawed banana?

        Reply
    9. Kecia Murphy says

      October 11, 2019 at 10:34 pm

      First miserable and cold day in Chicago and given that it's October, that is a cue for "Stay in and bake with pumpkin day!" I am on AIP (autoimmune protocol) for my psoriasis so have to be careful with ingredients. This recipe has ingredients that are all on the list! Yay! I tasted the batter and if the finished product tastes anything like the batter, I'm in BIG trouble! I'm so excited to sample one after it's done cooling. I doubled the recipe, used a 9x13 pyrex, used parchment paper instead of spray and one frozen (thawed) banana and one regular one.

      Reply
      • Alexis Joseph says

        October 15, 2019 at 8:30 pm

        Awesome! Hope it turned out well with doubling!

        Reply
    10. Mona says

      January 27, 2019 at 11:48 am

      I have all the ingredients except coconut flour...any substitute for it? Thanks!

      Reply
      • Alexis says

        January 27, 2019 at 5:07 pm

        I have only tried these successfully with coconut flour, which is very absorbent. Try 2-3 tbsp flour! (all purpose, GF flour, whole wheat flour, but not almond flour)

        Reply
    11. Kayla says

      December 13, 2018 at 1:42 pm

      Hello! I am wondering if you think these will taste okay with peanut butter or sunbutter rather than almond butter? My fiance has a treenut allergy but I'm dying to make these!
      Thanks!

      Reply
      • Alexis says

        December 13, 2018 at 2:03 pm

        That’ll work they’ll just taste more like that but butter versus the neutral taste of almond butter πŸ™‚ they may turn green with sunbutter but that’s normal

        Reply
    12. Jennifer says

      November 13, 2018 at 4:59 pm

      Simply amazing!

      ★★★★★

      Reply
    13. Donna Grill says

      November 12, 2018 at 12:26 pm

      Its really Yummy Recipe. Thanks for sharing with us

      ★★★★★

      Reply
    14. AP says

      October 19, 2018 at 12:13 pm

      Can you use Cup 4 Cup multipurpose flour instead of coconut flour?

      ★★★★★

      Reply
      • Alexis says

        October 20, 2018 at 7:05 am

        I’ve never tried it, sorry!

        Reply
    15. Hannah says

      October 18, 2018 at 2:06 pm

      Hi Alexis, these look amazing! I must ask, do these need to be refrigerated afterward for longer shelf life? I have baked a bunch with coconut flour, and because it is so absorbent I have found that when leaving breads, cookies, muffins, etc. on the counter, they almost become TOO moist and sort of wet, if that makes sense? I just baked paleo pumpkin donuts with coconut flour and they keep OK on the counter but have this wetness to them because of the pumpkin puree. Just curious how these turn out! Thanks. πŸ™‚

      Reply
    16. sheila says

      August 11, 2018 at 4:10 pm

      I couldn't find coconut flour. Would it be okay to use almond flour?

      Reply
      • Alexis says

        August 12, 2018 at 5:47 pm

        I have only tried these successfully with coconut flour, which is very absorbent. Try 2-3 tbsp flour! (all purpose, GF flour, whole wheat flour, but not almond flour)

        Reply
    17. georgie @ georgieeats says

      July 24, 2018 at 4:51 am

      Looks UH-mazing!!! I need to try these ASAP... Pinned!

      ★★★★★

      Reply
    18. Kristy says

      March 10, 2018 at 9:21 am

      My four year old was so sad when I ate the last one she made me make another batch!! We used pecans in ours! Sugar free but amazing! Thanks!

      Reply
      • Alexis says

        March 10, 2018 at 1:28 pm

        Pecans are a super awesome add-in. Cheers to batch number two, Kristy!

        Reply
    19. Svetlana says

      January 15, 2018 at 8:08 am

      Oh my god - these are amazing! I'm strict AIP so I subbed the almond butter for 1/2 cup of Tigernut flour and 1/4 cup of melted refined coconut oil and they turned out AMAZING! Thank you!!!

      ★★★★★

      Reply
    20. Maureen Scott says

      December 03, 2017 at 9:59 pm

      I made these and they tasted great but I am going to cook them longer than 30 mins in my oven. They were very moist. I have put them in the freezer so I don't eat the whole pan!

      ★★★★

      Reply
      • Alexis says

        December 04, 2017 at 12:11 pm

        So glad you liked them!!

        Reply
    21. Rachel says

      November 05, 2017 at 6:39 pm

      So excited to make these, looks fantastic!
      How do you recommend storing them? Do they need to be put in the refrigerator?

      Reply
      • Alexis says

        November 05, 2017 at 7:49 pm

        Hi there! Yep, id store them in an air tight container in the fridge. Enjoy!

        Reply
    22. Alison says

      November 02, 2017 at 1:46 pm

      Has anyone tried using the 'crust' from the 'raspberry oatmeal bars' as a base for the pumpkin bars? I'm wondering if it would affect the cooking time.
      thanks!

      Reply
      • Alexis says

        November 02, 2017 at 4:47 pm

        That is an AMAZING idea! I'm gonna try that next weekend and I'll let you know πŸ™‚

        Reply
    23. Emaleigh Downey says

      October 28, 2017 at 8:42 pm

      Hi! I thought I ran into the same issue the first time I made a recipe like this (i.e. flourless) but with this type of recipe, because there is no flour they are a bit different in texture to any other type of bar or blondie you would make with flour. I suggest leaving them in the fridge and waiting a day and they hold up and have a much better texture! also you have to wait until they are completely cooled before cutting them!

      Reply
    24. Emaleigh Downey says

      October 28, 2017 at 8:39 pm

      Made these the other day and at first I liked them, but then after being in the fridge I LOVED them! The flavors were intensified and they stayed together! very yummy take on a pumpkin desert! and also a great way to use that one pesky over ripe banana that you have no idea what to do with hahaha!

      ★★★★★

      Reply
    25. Tammy says

      October 05, 2017 at 2:18 pm

      I have an allergy to banana... could I just omit the banana or do you think I should substitute it with something else. (ie: applesauce)

      Reply
      • Alexis says

        October 08, 2017 at 8:21 pm

        I tried with 1/3 cup applesauce and they were too wet! Unfortunately I haven't found a good banana sub yet.

        Reply
    26. Molly says

      September 30, 2017 at 5:47 pm

      These are great! I substituted coconut flour for ground flax and added a little brown sugar because I didn't have quite enough maple syrup, baked them for 40 minutes and topped them with a cashew cream frosting and whole pecans. They were a little goopy in the middle but after chilling in the fridge they were just fine. Thanks for the recipe!

      Reply
    27. Renee says

      September 26, 2017 at 10:38 pm

      I just made these tonight and oh my they are so good! I'll definitely be making them again in a day or two! Thank you for a perfect dairy, gluten, and egg free recipe!!

      ★★★★★

      Reply
    28. Linda says

      April 22, 2017 at 2:28 pm

      I just made these, the only thing I changed the 1/4 cup pure maple syrup for 1/4 cup coconut palm sugar, because I ran out of maple syrup, haven't went to store yet, These are super moist and OMG!!!!!! GOOD!!!! The coconut palm sugar work so good in replace of pure maple syrup, 5 star great recipe!!!!!!!

      ★★★★★

      Reply
    29. Andrea says

      March 04, 2017 at 4:27 pm

      Just tried these -- amazing!! Moist and so tasty!! I added a sprinkle of mini chocolate chips, a few slivered almonds, and a sprinkle of unsweetened, low fat, organic, shredded coconut. I could eat the whole pan! I may need to double the recipe next time. I did have to cook it a few more minutes than the 30 minutes, but these will be a favorite recipe of this household for sure! Thanks for sharing!

      ★★★★★

      Reply
    30. Rebekah says

      February 28, 2017 at 12:24 am

      Can I substitute sunflower butter for the almond butter, and maybe tapioca flour instead of coconut flour? I'd like to bake these and they look incredible , but a friend of mine has some serious allergies.

      Reply
      • Alexis says

        February 28, 2017 at 10:28 am

        Yes I don't see any problem with that! Sounds delicious πŸ™‚

        Reply
        • Rebekah says

          March 05, 2017 at 8:18 pm

          Okay so I just made these with the above modifications, and tried them and they're superb! I am not vegan, nor do I follow a paleo diet, but I'm pretty sure I could easily eat the whole pan. Mine were slightly undercooked but wound up tasting like very soft brownies or even pudding. I would happily make these again, even without sharing them!

          ★★★★★

          Reply
    31. Rachel says

      January 20, 2017 at 12:27 pm

      We live in the central valley of CA, and every year we get free walnuts from family and friends who have trees. This year, our painter (a walnut farmer) gave us a HUGE sack full of walnuts. Another neighbor gave us a grocery sack full,. And my mother-in-law has a seemingly endless supply of walnuts in her freezer. The problem? My family does not like walnuts!

      So, I was all excited to try this bar recipe to use up some homemade pumpkin puree (free pumpkin as well!), then was dismayed to realize I didn't have enough almond butter. Boo. It was then that I recalled the painter mentioning his girlfriend likes to make walnut butter. So, at 11 pm, with my four kiddos asleep, I ran my Vitamix and made walnut butter. Crazy, right? For this recipe, I used half almond butter and half walnut butter .

      My 13-year-old son saw them the next morning and was sorely disappointed when I told him it wasn't our usual breakfast bars that I serve with a bit of maple syrup. My daughter was disappointed when I had to inform her that, despite their dark appearance, they weren't chocolate. However, everyone gobbled them up and raved over how scrumptious and filling they were. Thanks for providing us with another breakfast option that is free from all the foods sensitivities we're dealing with (dairy, gluten, oats, eggs, millet, and soy).

      ★★★★★

      Reply
    32. Shenandoah Crook says

      January 09, 2017 at 8:03 pm

      I just made these and I'm in love. Thank you for sharing such a great recipe. As someone who has had to eliminate starches, grains, and dairy from my diet, as well as reducing sugar intake to a significant degree, it is very challenging to find foods to snack on. These are amazing! Thank you!

      ★★★★★

      Reply
      • Alexis says

        January 11, 2017 at 8:57 am

        So happy you've found them! They're one of my absolute favorite recipes πŸ™‚

        Reply
    33. Carmen says

      December 20, 2016 at 8:24 pm

      How long will these last in the fridge?

      Reply
    34. Marya says

      December 13, 2016 at 10:52 am

      Any idea if these would work with sunflower seed butter? Trying to work around a nut allergy. πŸ™‚

      Reply
    35. Alexis says

      November 26, 2016 at 11:24 pm

      Hey Jessica! Hmmm I've never heard that complaint before. Let me know how the applesauce version turns out.

      Reply
    36. cari says

      November 24, 2016 at 2:28 pm

      what if i don't have coconut flour? I guess they will be "almost paleo" if I add regular flour? how much regular instead of the coconut flour?

      Reply
      • Alexis says

        November 26, 2016 at 11:14 pm

        I have only tried these successfully with coconut flour, which is very absorbent. Try 2-3 tbsp flour! (all purpose, GF flour, whole wheat flour, but not almond flour)

        Reply
        • cari says

          November 27, 2016 at 10:08 pm

          But how much quantity of another kind of flour?

          ★★★★★

          Reply
          • Alexis says

            November 29, 2016 at 3:38 pm

            It will be the same amount!

    37. Andria says

      November 23, 2016 at 12:12 am

      Looks awesome. If I were to use peanut butter instead of almond butter would it adversely affect the taste?

      Reply
    38. Kia says

      October 29, 2016 at 3:10 pm

      I just made this recipe and it is INCREDIBLE!! The flavour is magnificent and the texture soft and wonderful. It tastes like a protein dessert bar, pumpkin pie style. Would definitely make again! I didn't have pumpkin pie spice, so I used a pumpkin pie spice recipe from Allrecipes. Thanks so much!

      ★★★★★

      Reply
      • Alexis says

        October 31, 2016 at 5:34 pm

        Aren't they delish?! So glad you liked them!

        Reply
    39. Sara says

      September 28, 2016 at 4:16 pm

      I made these today and they are delicious. However, all I taste is banana. Can these be made with all pumpkin and no banana? If so how much pumpkin should I use? I saw you suggested applesauce too, but how much? Thank you!

      Reply
      • Alexis says

        September 29, 2016 at 10:07 am

        Oh that's weird! You can surely try a bit more pumpkin and maybe half the bananas? Or even 1/3 C applesauce.

        Reply
    40. Kat says

      September 26, 2016 at 10:41 am

      Can the coconut flour be replaced with oat flour?

      Reply
      • Alexis says

        September 27, 2016 at 7:34 am

        I have only tried these successfully with coconut flour, which is very absorbent. Try 2-3 tbsp oat flour!

        Reply
    41. Tuesday Wustrack says

      September 17, 2016 at 3:09 pm

      I just made these and they are SO GOOD!!! I didn't have enough maple syrup so I used that up and supplemented the rest with honey. Super delicious!

      Reply
      • Alexis says

        September 18, 2016 at 6:49 pm

        Perfect substitution! So happy you made them. Enjoy!

        Reply
    42. Caitlin says

      September 14, 2016 at 6:23 pm

      Yep I want to make these RIGHT NOW! Do you think they would work as mini muffins???

      Reply
      • Alexis says

        September 15, 2016 at 9:56 am

        Oh TOTALLY! That sounds so fun I'm about to do that too. Just be careful to watch the oven since the bake time will go down significantly!

        Reply
    43. SS says

      September 14, 2016 at 10:07 am

      Is there an alternative to coconut flour?

      Reply
      • Alexis says

        September 14, 2016 at 12:02 pm

        You can try ground flax!

        Reply
      • Alexis says

        September 15, 2016 at 10:06 am

        If you really want to stick with Paleo I would suggest almond flour or arrowroot powder! But if you don't mind not ticking with paleo you can do oat flour πŸ™‚

        Reply
    44. casey says

      September 13, 2016 at 11:10 am

      Okay, I also love the recipe these are inspired by. Any advice in adding in some zucchini into this recipe too?

      ★★★★★

      Reply
    45. Mary says

      September 07, 2016 at 10:27 pm

      These are so, so, SO amazing! Made them over the weekend, then stored them in the fridge for a snack. Thank you for adding this to my life, seriously. πŸ™‚

      ★★★★★

      Reply
      • Alexis says

        September 07, 2016 at 11:01 pm

        Arent't they dreamy?! Thanks for makin em, girl. I make these all through the Fall and store them in the freezer to satisfy my pumpkin sweet tooth!

        Reply
    46. Christine @ thyme & toast says

      July 12, 2016 at 10:24 pm

      I LOVE THESE!!! The first thing I said when I took my first bite: "I just don't understand these. They make no sense." Like how can they be so fluffy and moist and delicious with such awesome ingredients and no flour? These are going to be a staple over here year-round!

      ★★★★★

      Reply
    47. Jules says

      April 30, 2016 at 1:55 pm

      I must comment on these. Just cooking down and had to try. Fantastic! Might be a new favorite recipe!

      ★★★★★

      Reply
    48. Shsna says

      April 25, 2016 at 6:45 pm

      I made these yesterday and the pan is almost gone whoops. They are SO GOOD. Thank you!

      Reply
      • Alexis says

        April 28, 2016 at 6:02 pm

        Happens to me all the time!!

        Reply
    49. Joleen @ Joleen Cuisine says

      April 08, 2016 at 4:23 am

      AHHH this is so genius!! I almost wish I had thought of this πŸ˜‰ Now I just have to go get me some canned pumpkin!!

      Reply
    50. Jillian says

      February 28, 2016 at 5:46 am

      ....these are CAH-RAZY!!! I finally see why everyone has been taling about these. They're SO GOOD! Meant to make them ages ago but just got around it today. I was super-determined to finally make them but realized I didn't exactly have all the ingredients...so I thawed a frozen banana from my smoothie stash and mashed it up, and subbed in mostly honey as I ran out of maple syrup. Added walnuts too. I don't think the changes had any impact, as they're fluffy and moist and yummy. I still can't believe there's no flour? They puffed up so nicely! Thanks for another awesome recipe!

      ★★★★★

      Reply
      • Alexis says

        March 02, 2016 at 8:16 pm

        Thanks for your sweet reply, Jillian! I love that you subbed in banana and honey. Awesome!

        Reply
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