Try this easy, guilt-free holiday brownies to share with family and friends or just satisfy a sweet tooth craving! This delicious dessert is gluten-free and dairy-free.
1 can pumpkin puree
1 cup almond butter
5 tbsp raw cacao powder
1/2 to 1 ripe banana
1/8 tsp Stevia extract (powder)
Preheat oven to 350F.
Generously Oil mini-muffin pans with olive oil.
Beat together the ingredients in a mixing bowl using an electric mixer.
Transfer batter to greased mini-muffin pans and smooth
Bake at 350F for 30 minutes.
Let cool for 1 hour.
Store leftover brownies in airtight container in refrigerator for up to 5 days or freeze for up to 6 weeks!