These healthy flourless pumpkin breakfast brownies are SUPER fudgy and packed with protein- They are totally acceptable to kickstart your day! A one bowl, blender made recipe which is naturally gluten free, vegan, paleo, sugar free, grain free and dairy free!
Growing up, the standard drink of choice in our household was tea.
On my mother’s side, they would brew fresh black tea on a clockwork basis. As soon as the first person woke up, they would heat up a double boiler over the stove. After several minutes, a pot of tea leaves would be placed on top and the brewing would begin.
On my dad’s side, green tea was as prevalent as bottled water.
It’s not fair to pick sides but my sister and I did favor the Persian variety– Not because it was any more superior to that of the Chinese variety, but because we could add a plethora of sugar into it. I’m not even kidding here, we probably chose Persian tea as our beverage of choice purely to go a little crazy with adding sugar cubes.
When it came to lemon tea, it was another story. Have you ever tried adding sugar to Chinese green tea? If you haven’t, let’s just say it doesn’t make it any better. The overpowering flavor notes cannot be masked by any amount of sweetness. Over the years, I eventually became accustomed to it and actually enjoyed it. My sister? Not so much.
My sister? Not so much.
It wasn’t until we were visiting our relatives in Malaysia did my sister get her first positive experience with lemon tea. For those unaware, Malaysia is extremely humid all 365 days of the year. While drinking hot tea is a common beverage there, chilled lemon tea is just as popular. When we were at our cousin’s place, it was late afternoon and my sister and I were served these drinks in tall glasses, with a lemon wedge in them. On the side, there were homemade brownies and Malaysian red bean dumplings.
“This iced lemon water has an odd taste. Odd, but delicious.”
“Niki, that’s lemon tea.”
…Yet she polished it all off.
Long term readers know that a minor change in a recipe can make my sister go from despising it to being literally obsessed. Remember these flourless brownies? She loved them, until I told her they had bananas in them. She then decided she didn’t like them. These ‘Nutella’ cookie dough bites? When she found out that they had homemade Nutella in them, they no longer passed her lips.
Fortunately, ICED lemon tea is something she continued to enjoy, as long as it wasn’t it’s warmer counterpart. This is where Lipton Iced Lemon Tea comes into play. The mere addition of citrus and ‘chill’ factor has made this once hated drink a new favorite. Although the peach and Raspberry flavors come a close second, this takes the cake.
…Or should I say brownies?
I’ve teamed up with Lipton Bright Bites and we’ll be going back in time to that Malaysia trip but…with a twist. Instead of boxed brownies and pitchers of green tea with lemon, we’ll be downing Lipton Iced Lemon Tea with a side of healthy brownies…Fall style!
One of my favorite recipes EVER are these healthy flourless breakfast brownies! As we’re in the midst of Fall, I NEEDED to give them a Fall spin! I hope you aren’t sick of pumpkin, because we’ll be whipping it out again today- These healthy flourless pumpkin breakfast brownies need to happen!
These healthy flourless pumpkin breakfast brownies are super fudgy, moist in the center and cooked perfectly on the outside! Bonus? They only need four ingredients to whip up! Unlike traditional brownies, these contain no flour, no grains, no sugar and no oil, yet maintain the same super fudgy texture! Granted, they aren’t like your classic Betty Crocker boxed mix brownies, but hey, you can eat these FOR BREAKFAST (not that I haven’t eaten the boxed kind before…..). Because of the ingredients used, these flourless pumpkin breakfast brownies are naturally gluten free, vegan, dairy free, paleo and sugar free!
HACK! The frosting is totally optional, but I highly recommend it. I usually switch around with one of these frostings but this time, I opted something a little different. As the brownies themselves contain protein powder in them, I opted for a ganache-like frosting. I simply heated up full-fat coconut milk with my favorite chocolate chips and voila- Poured it over the cooled brownies! Granted, this makes it a little more decadent for breakfast than other options, but c’est la vie! You can leave them topless (lol) or use the protein or simple chocolate one found here!
Make these healthy Flourless Pumpkin Breakfast Brownies and let’s cheers to this new pairing.
Tea and biscuits? No.
ICED tea and BREAKFAST brownies? You bet.
Check out the step-by-step recipe video below for these healthy flourless pumpkin breakfast brownies- See how fudgy they are at the end!
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup smooth almond butter or cashew butter (can sub for any nut/seed or soy nut butter)
- 2 T - 1/4 cup cocoa powder (more = richer taste)
- 1-2 scoops of protein powder (see shop page for tested options)*
- Frosting of choice (see link above for protein packed option, coconut cream ganache and coconut oil frosting)
- Preheat the oven the 350 degrees and coat a 6 x 6 baking tray or small loaf pan with parchment paper/tin foil and grease lightly.
- In a high speed blender or food processor (or even by hand), add all your ingredients and pulse until a thick batter is formed.
- Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center. Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully. Once cool and thick, top with optional frosting and cut into pieces.
- * If you opt for a casein blend, you may consider adding some extra pumpkin puree, as it's extremely thick.
- While time consuming, I would recommend refrigerating the brownies once cooled, as the texture becomes so much better. These brownies need to be kept refrigerated at all times.
These blender pumpkin muffins are perfectly satisfying and so darn fluffy!
Cake by the ocean? How about cake for breakfast?
Smooth, thick and creamy cookie dough flavored with pumpkin!
This is what they call loaf goals.
Build me up, pumpkin (Butter) cup.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
Did you grow up drinking coffee or tea?
Have you ever tried a flavored iced tea before? I’m a fan of the raspberry!
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