Pumpkin Nutella Mini Loaves GF+DF+Protein Packed

IMG_0308 (1) copy.jpgIngredients


  • 15 oz can  pumpkin puree
  • 1 cup canola (or coconut) oil
  • 4 eggs
  • 2/3 cup water
  • 2 cups granulated sugar
  • 1 cup maple sugar
  • 1 cup coconut flour
  • 1 3/4 cup gluten free flour ( I use cup4cup)
  • 1/2 cup vegan vanilla protein powder
  • 1/4 cup collagen peptides powder
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Nutella to drizzle on top
  • mini chocolate chips to sprinkle on top


  1.  Preheat oven to 350 degrees
  2. In large bowl, mi together pumpkin puree, eggs, oil, water and sugars until well blended.  In separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, ginger, collagen protein powder and vegan vanilla protein powder.  Stir in the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared mini loaf pans.IMG_0179.jpgIMG_0160.jpg
  3. Using a fork, spread about 1/2 teaspoon Nutella along the center of each mini loaf.  Then sprinkle desired amount of mini chocolate chips on top.  It is your personal preference how much Nutella and chocolate you would like to add.IMG_0202.jpg
  4. Bake for 15-18 minutes, or until a toothpick inserted into center comes out clean.
  5. Once cooled, you can individually package and store in freezer proof bags for an easy grab and go snack that you can throw in a lunch box or duffel bag, and defrosts easily by lunch time or after school studio/sport time, if they last that long!  These are amazing and will keep your athlete filled up and energized!!!!IMG_0308 (1)

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