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Need a fall (or year-round) treat that tastes delicious but is healthy too? These Chocolate Chip Pumpkin Bars are perfect! They are soft, chewy and have the consistency of banana bread. They use canned pumpkin and bananas for sweetness to help lower the amount of added sugar needed. If pumpkin is in season, feel free to roast fresh pumpkin as a substitute. Enjoy them for breakfast or an afternoon treat.
These bars are whole-wheat, high in protein and fiber and make the perfect snack. I made it a goal to use the whole can of pumpkin because I don’t like when part of a can is left over. Pumpkin is packed full of vitamin A and has fiber, vitamin C, vitamin K and potassium.Â
They freeze well to use at a later date or store well in the fridge for up to 4 days. Kids love them and they make a great snack for adults or even a post-workout treat.Â
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Chocolate Chip Pumpkin Bars
Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with nonstick spray.
Mix together all ingredients except for the chocolate chips and stir well.
Pour batter into pan and top with chocolate chips.
Bake for about 25 minutes until bars are cooked through. Let cool for about 15 minutes and slice.
**Bars store well for about 4 days in the fridge in a storage container or wrapped in plastic wrap.
Ingredients
— Amanda Hernandez
Amanda Hernandez is a MA, RD and her site is The Nutritionist Reviews.  Her other stories include: 9 Summer fruits and vegetables you must eat and 10 ways to make a protein-packed smoothie without protein powder.Â
