VegAnnie's Sugar-Free Protein Brownies




1 C. Gluten-Free Quick Oats

1 Medium Yellow Squash

5-6 scoops (108g) Chocolate Flavored Plant-Based Protein Powder

1/4 C. Unsweetened Cocoa Powder

1/2 C. Classic Lakanto Sweetener

1/4 tsp. Salt

1 1/2 tsp. Baking Powder

1 tsp. Liquid Lakanto Sweetener

1 tsp. Vanilla Extract

1 Tbs. Distilled White Vinegar

1/4 C. water + More if needed to facilitate blending


  1. Preheat the oven to 350°, spray muffin tin with cooking spray and set aside.
  2. Add quick oats to the blender and process until they reach a flour-like consistency.
  3. Once the quick oats are processed, add in the remaining ingredients and blend until smooth, adding extra water if needed.
  4. Pour the batter into the prepared muffin tin and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow brownies to cool and then serve or store in the refrigerator in an airtight container to enjoy later.


Source: VegAnnie.com 


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