Ingredients
10
10 servings
- •cooking spray
- •½ cup unsweetened applesauce
- •⅓ cup nonfat Greek yogurt
- •¼ cup coconut oil
- •½ cup sucralose-sugar blend for baking (such as Truvia® Baking Blend)
- •2 large egg whites
- •¼ cup unsweetened almond milk
- •½ cup pureed butternut squash
- •1 ½ teaspoons almond extract
- •⅔ cup unsweetened cocoa powder
- •1 teaspoon sea salt
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •1 ⅓ cups oat flour
- •¼ cup miniature chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
- Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 198
- Carbohydrate: 27g
- Fat: 9g
- Fiber: 4g
- Protein: 5g
- Sugar: 14g
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