Healthy Pumpkin Pie Crumble Bars
by Bethany And Rachel 4 Comments
In need of a healthy dessert? Make these Pumpkin Pie Crumble Bars! They’re delicious and gluten-free + vegan-friendly!
As long as the weather continues to get colder, we will continue to post all the pumpkin recipes!
Pumpkin is one of those fall flavors that I cannot get sick of. Give me all the pumpkin goodies and I’ll be one happy camper!
These pumpkin pie crumble bars are based on these s’mores oatmeal bars. I was so in love with the crust of that recipe, I knew I just HAD to replicate it into a fall-inspired recipe!
The oatmeal-graham crust goes incredibly well with the pumpkin pie filling. And the oatmeal crumbs on top just adds to the deliciousness.
Are you convinced yet to make them? Here is what you need:
oatmeal (certified gluten-free)
gluten-free graham crackers
applesauce
baking powder
maple syrup or liquid sweetener of choice
canned pumpkin puree
coconut cream or dairy-free or regular cream cheese
pumpkin pie spice
crumb topping
We hope you enjoy these pumpkin pie crumble bars as much as you do!
Pumpkin Pie Crumble Bars
Print Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Servings 8
Ingredients
- 1 cup of oats gluten-free if needed
- 4 sheets of graham crackersGF ] (gluten-free if needed}
- 1/2 tsp. baking powder
- 1/2 cup applesauce
- 1 egg beaten (sub flax egg for vegan option)
- 2 Tbsp. pure maple syrup
- 1 cup canned pumpkin
- 1/2 cup canned coconut cream OR cream cheese
- 1/4 cup [maple syrup||https://amzn.to/2AU0enW]
- 1/2 tsp. pumpkin pie spice
- Topping
- 2 Tbsp oats
- 1/2 Tbsp. coconut oil melted
- 1/2 Tbsp. [maple syrup||https://amzn.to/2AU0enW]
- 1/2 tsp. pumpkin pie spice
Instructions
Preheat oven to 350 degrees. Line a large loaf pan with parchment paper and set aside.
Combine oats and graham crackers in a food process. Let blend until flour-consistency. Pour in a large bowl. Mix in baking powder.
In a separate bowl, mix together applesauce, egg and maple syrup. Add to oat-graham cracker mixture and mix until fully blended.
Spoon mixture into loaf pan and spread evenly. Baked for 15 minutes.
Mix together pumpkin, cream cheese (or coconut cream), maple syrup and pumpkin pie spice. add on top of crust.
In a small bowl mix together oats, coconut oil, maple syrup and pumpkin pie spice in a small bowl until a crumb mixture forms. Spoon on top. Bake for another 20 minutes.
Let cool and slice into 8 bars.
Enjoy!
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Flourless Pumpkin Snack Cake
Soft-Baked Pumpkin Chocolate Chip Cookies
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“We do not want you to be uninformed, brothers and sisters, about the troubles we experienced in the province of Asia. We were under great pressure, far beyond our ability to endure, so that we despaired of life itself.Indeed, we felt we had received the sentence of death. But this happened that we might not rely on ourselves but on God, who raises the dead.” (2 Corinthians 1:9)
Flourless Caramel Apple Blondies {Vegan + Paleo options}
by Bethany 6 Comments
Flourless Caramel Apple Blondies are so gooey and delicious! You would never know that they are good for you! Also gluten-free, with vegan and paleo options!
Hey guys! Just popping in with like our 100th flourless blondie recipe. Just kidding more like 10th lol.
But honestly, blondies are our thing. And because of this, We are going to continue to come up with insane blondie recipes.
This Caramel Apple version is totally fall-inspired. Caramel and apples are such a bomb combo, so we just HAD to showcase it here, I hope you don’t mind😉
Like all of our blondie recipes, these are simple to make, and require only a few ingredients (woohooooo)
almond butter
applesauce
egg or flax egg
caramel sauce
baking soda
sliced apples
Flourless Caramel Apple Blondies {Vegan + Paleo options}
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 9
Ingredients
- 1 cup almond butter or other nut butter
- 1/2 cup unsweetened applesauce
- 1 egg beaten (sub flax egg for vegan option)
- 1/4 cup caramel sauce here is a good paleo recipe
- 1/2 tsp baking soda
- 1/2 apple thinly sliced
Instructions
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.
Combine all ingredients except for sliced apples in a bowl. Mix well until a thick, smooth batter forms.
fold apples into batter and mix.
Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
Bake for 25-30 minutes, or until done.
Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.
Enjoy!
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You May Also Like:
Flourless Apple Pecan Cake
Flourless Apple Pecan Muffins
Healthy Pancake Mix Pumpkin Bread {8 Ingredients}
by Bethany 6 Comments
Healthy Pancake Mix Pumpkin Bread will be your new favorite quick bread! Only 8 ingredients with a vegan and gluten-free option!
Finally, a pumpkin bread recipe! I’m not sure why it took us this long to make my favorite quick bread, but better late than never!
Out of all the quick breads out there, I feel like pumpkin is always the most dense and doughiest, two qualities I adore in a quick bread. I absolutely despise dry quick breads, so I feel like pumpkin bread always has my back😉
I love baking with pumpkin as an ingredient in general, as you can probably tell with the plethora of pumpkin recipes on the blog. It just lends a nice texture and has a neutral flavor so it can pair with anything.
I added cranberries and two types of chocolate in here because I like the balance of tart and sweet ( I also had to use up the white chocolate chips that have been in my pantry for ages lol). However, you are free to add what ever additions your little heart desires.
Here is what you need to make the this pancake mix pumpkin bread:
pancake mix
coconut sugar ( you can also sub in equal amounts of liquid sweeteners, such as maple syrup or honey!)
pumpkin
eggs (flax egg for vegan option)
non-dairy milk
cranberries
dark + white chocolate chips
Healthy Pancake Mix Pumpkin Bread
Print Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 40 minutes mins
Servings 10
Ingredients
- 2 cups pancake mix (I used kodiak cakes, but you can use any vegan/GF option)
- 1/4 cup coconut sugar (can substitute 1/4 cup of liquid sweetener in place)
- 1 cup canned pumpkin
- 2 eggs (beaten (use flax eggs for vegan option))
- 1/2 cup non-dairy milk (any kind will work)
- 1 cup fresh or frozen cranberries
- 1/2 cup mini dark chocolate chips
- 1/4 cup white chocolate chips
Instructions
Preheat oven to 350 and spray a loaf pan with oil (or line with parchment paper) and set aside.
Mix pancake mix and coconut sugar in a large bowl and set aside. Mix pumpkin, eggs and milk in a small bowl, add to dry ingredients and combine well.
Add cranberries and chocolate to batter and mix well. Pour into loaf pan
Bake for 30-35 minutes or until done.
Enjoy!
Looking for more pancake mix recipes? Check out these other recipes:
Chocolate Zucchini Bread
Carrot Cake Banana Bread
Blueberry Banana Bread
Chocolate Gingerbread Muffins
Banana Chocolate Chip Cookies
Gingerbread Banana Bread
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You May Also Like:
Flourless Pumpkin Snack Cake
Pumpkin Cranberry Skillet Cake
“For I am not ashamed of the gospel, for it is the power of God that brings salvation to everyone who believes, first to the jew, then to the Gentile” (Romans 1:16)
The BEST Paleo Pumpkin Chocolate Chip Cookies {Vegan option}
by Bethany 10 Comments
Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!
I’ve been dreaming to make these pumpkin chocolate chip cookies for a good while now. I mean, how can you go wrong with anything pumpkin and chocolate? The only thing that was holding me back from making them was the fact they are almost too simple to be a recipe.
You take pumpkin, which is a basic fall flavor, and add it to chocolate chip cookies, which is a basic cookie flavor.
I was afraid that they were going to be too basic and not good enough to post on the blog. But THANK GOD, I was completely wrong. These cookies are anything but basic.
They have the most perfect texture a cookie can have (in my opinion). I am personally not a crunchy cookie person, as I’d rather eat a soft-baked cookie. These cookies are soft, moist, and fluffy, aka perfection.
They are the perfect kinda cookies for dunking if you’re into that. If you’re feeling extra basic, you can dunk them in your PSL 😉
Here are the 7 ingredients you’ll need to make this recipe
almond flour
almond butter or other nut butter of choice
canned pumpkin puree
an egg (or flax egg)
pure maple syrup or another liquid sweetener of choice
baking soda
mini dark chocolate chips or regular-sized chocolate chips
The BEST Soft Baked Pumpkin Chocolate Chip Cookies
Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 tsp. baking soda
- 1/2 cup smooth almond butter
- 1/2 cup pumpkin canned
- 1 egg beaten (sub flax egg for vegan option)
- 1/4 cup pure maple syrup
- 1/2 cup mini dark chocolate chips or more
Instructions
Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well. Add in chocolate chips.
Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Enjoy!
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You May Also Like:
Soft Baked Frosted Pumpkin Chai Cookies
Flourless Pumpkin Snack Cake
“Therefore, there is now no condemnation for those who are in Christ Jesus,because through Christ Jesusthe law of the Spirit who gives lifehas set you freefrom the law of sinand death.For what the law was powerless to do because it was weakened by the flesh, God did by sending his own Son in the likeness of sinful fleshto be a sin offering.And so he condemned sin in the flesh,in order that the righteous requirement of the law might be fully met in us, who do not live according to the flesh but according to the Spirit.” – Romans 8:1-4 ESV
The BEST S’mores Oatmeal Bars {Gluten-free + Vegan option}
by Bethany 10 Comments
In need of a nourishing sweet treat? These S’mores Oatmeal Bars fit the bill! They taste like the classic campfire delicacy! Gluten-free, dairy-free w/ a vegan-option.
We are back with s’more tasty recipes (pun intended ). I’ve been dreaming of making a gooey s’mores bar style recipe for a couple months now, and finally decided to create it! Let me tell you, these are a winner.
The crust is made with oats plus graham crackers to make it dense, chewy and sweet. I could have used another flour for this part, but I was out and oat flour seemed to fit the bill here.
Next is the chocolate- marshmallow layer. AKA the ooey gooey goodness layer. I used dark chocolate chips and mini mallows here, but you could easily use chopped chocolate and cut up large mallows.
And finally the cherry on top is the the graham-oat crumb topping. Just mix some crushed graham crackers, oats, maple syrup and coconut oil and spoon on top.
And then you bake it and impatiently wait until it is cool enough to eat!
Here is what you need to make this recipe:
oats
graham crackers
applesauce
egg (or flax egg)
maple syrup
mini marshmallows
dark chocolate chips
crumb topping
The BEST S’mores Oatmeal Bars {Gluten-free + Vegan option}
Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8 bars
Ingredients
- 1 cup of old fashioned oats divided (gluten-free if needed)
- 4 graham crackers (gluten-free if needed)
- 1/2 tsp. baking powder
- 1/2 cup applesauce
- 1 egg beaten (sub flax egg for vegan option)
- 2 Tbsp. pure maple syrup
- Topping:
- 1 cup mini marshmallows
- 1/2 cup dark chocolate chips (dairy-free if needed)
- 2 graham crackers crushed
- 2 Tbsp oats
- 1/2 Tbsp. coconut oil melted
- 1/2 Tbsp. maple syrup
Instructions
Preheat oven to 350 degrees. Line a large loaf pan with parchment paper and set aside.
Combine 2/3 cups of oats and graham crackers in a food process. Let blend until flour-consistency. Pour in a large bowl. Mix in remaining 1/3 cup oats and baking powder.
In a separate bowl, mix together applesauce, egg and maple syrup. Add to oat-graham cracker mixture and mix until fully blended.
Spoon mixture into loaf pan and spread evenly. Baked for 15 minutes.
Add on marshmallows and chocolate chips.
Mix together crushed graham crackers, oats, coconut oil and maple syrup in a small bowl until a crumb mixture forms. Spoon on top. Bake for another 10 minutes.
Let cool and slice into 8 bars.
Enjoy!
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You May Also Like:
No Bake S’mores Protein Bars
Nutella Fudge Bars
“Let us not grow weary in doing good, for at the proper time we will reap a harvest if we don’t give up.” (Galatians 6:9)
Paleo Blueberry Banana Bread Bake { Vegan-friendly}
by Bethany 19 Comments
Looking for a healthy make-ahead breakfast? Try this Paleo Blueberry Banana Bread N’Oatmeal Bake! It’s grain-free, gluten-free and vegan-friendly!
I just realized that we have a ton of recipes that including blueberries! Not that I’m mad about it though….. just an observation lol.
Judging from the title of this recipe, you’re probably wondering what the heck n’oatmeal is (unless you’ve seen our other two n’oatmeal recipes). No, Rachel and I aren’t oatmeal haters, in fact we both eat it on the regular.
N’oatmeal is simple using coconut flour in place of oatmeal. It tastes similar to oatmeal, but obviously not exactly. It’s a great alternative to oatmeal if you aren’t able to consume them, or even if you just want to change it up.
This N’Oatmeal bake tastes like a cross between a soft banana bread and baked oatmeal, which is a pretty great tasting hybrid in my opinion. This is honestly the exact same recipe as this chocolate chip banana bread n’oatmeal bake, but I used blueberries here instead. And these pictures look way prettier anyways haha.
Paleo Blueberry Banana Bread Bake Ingredients:
ripe bananas
blueberries
baking soda + powder
non-dairy milk
egg (or flax egg for vegan)
Substitutions for This Paleo Breakfast Bake:
Blueberries: simply sub in another type of berry for blueberries such as strawberries, blackberries, raspberries, etc.
Non-dairy milk: you can sub in any type of milk that you have on hand.
Other Healthy Recipes That You Will Love!
Zucchini Bread N’Oatmeal Bake
Chocolate Chip Banana N’Oatmeal Bake
Banana Blueberry Muffin Tops
Flourless Sweet Potato Blueberry Muffins
Flourless Avocado Brownies
Paleo Blueberry Banana Bread N'Oatmeal Bake
Print Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 8
Ingredients
- 4 over-ripe bananas
- 1 cup non-dairy milk
- 1 egg sub flax egg for vegan option
- 1/2 tsp. vanilla extract
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 1/2 cups fresh blueberries
- 1/2 cup chopped pecans or nuts of choice
Instructions
Preheat oven to 350 degrees.
In a large bowl, mash together bananas and egg with a fork. Mix in milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in blueberries and pecans.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 35-40 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!
Adapted from the PRIME pursuit
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1 Timothy 1:15: The saying is trustworthy and deserving of full acceptance, that Christ Jesus came into the world to save sinners, of whom I am the foremost.
The BEST Flourless Chocolate Chip Zucchini Cake {Paleo + Vegan option}
by Bethany 4 Comments
Satisfy your dessert cravings with this Paleo Flourless Chocolate Chip Zucchini Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!
I don’t think Rachel and I will ever get out of this flourless baking phase haha. We can’t stop (and won’t stop) creating recipes like this because they are just so dang good!
I honestly think we have more flourless recipes than flour-full.
Just when you thought we ran out of recipes ideas for a flourless cake, we proved you wrong. We have never created a zucchini cake, only zucchini fudge brownies (which are bomb, by the way).This cake is essentially the exact same recipes as the brownies, sans the dark cocoa powder and fudge glaze!
If you love chocolate chip zucchini bread, I am almost certain that you will love this cake recipe! Plus, I added a layer of this incredible fudge frosting, curtesy of the Texanerin!
It’s so incredibly easy to make too! Only 7 ingredients (or 8 if you count the frosting) stand between you and this cake! Here is what you need:
almond/cashew butter
zucchini
maple syrup
egg or flax egg
vanilla
baking soda
mini dark chocolate chips
Flourless Chocolate Chip Zucchini Cake
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 9
Ingredients
- 1 cup almond butter or cashew butter
- 1 1/2 cups grated zucchini about 1 large or 2 small
- 1/3 cup maple syrup
- 1 egg or flax egg
- 1/4 tsp. vanilla extract
- 1 tsp baking soda
- 1 cup mini dark chocolate chips
- 1 batch Paleo Fudge Frosting
Instructions
Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
Combine all ingredients (excluding chocolate chips) in a bowl until mixture is smooth. Add in chocolate chips.
Spread batter evenly into pan.
Bake for 30 minutes, or until done. Let cool and spread frosting on top.
Slice into 9-12 pieces.
Enjoy!
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You May Also Like:
Flourless Peanut Butter Banana Cake
Flourless Dark Chocolate Fudge Zucchini Brownies
Flourless Carrot Cake
Chocolate Avocado Oatmeal Pancakes {Made in the Blender!}
by Bethany 2 Comments
Get a healthy start to your day with these Chocolate Avocado Oatmeal Pancakes! They’re sweet, filling + taste like dessert! Vegan + GF
Yayyy another avocado recipe! You would think that all of our recipes would feature avocado since we are the “Athletic Avocados”, but nah haha. Rachel and I do not profess our love for avocados enough on the blog, but nonetheless, the affection is still there!
(Also side note: About 10 times a day, we get tagged in an avocado post on instagram, its great haha!)
Today I am showcasing avocados in pancake form. You wouldn’t think that avocados and pancakes go together well, but thats what you probably thought with these chocolate avocado brownies and these chocolate avocado muffins.
Chocolate and avocado is actually a fantastic combo in recipes. The avocado adds richness and intensifiesthe chocolate flavor. Thats why these pancakes are da bomb.
I love this pancake recipe because all you need to do is add the ingredients (sans the chocolate chips) to a blender and blend. Then make the pancakes on a griddle/pan and thats it! These pancakes are wholesome, filling, nutritious, sweet and delicious. You get your chocolate fix and a tasty breakfast in one, aka killing two birds with one stone!
Here is what you need:
oatmeal
avocado
dark cocoa powder
banana
maple syrup
egg
non-dairy milk
baking powder
dark chocolate chips >>>> a necessity
Chocolate Avocado Oatmeal Pancakes {Made in the Blender!}
Print Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 12 pancakes
Ingredients
- 1 1/2 cups oats GF if needed
- 1/4 cup dark cocoa powder
- flesh of one ripe avocado
- 1/2 ripe banana
- 1/4 cup pure maple syrup
- 1 egg or flax egg for vegan version
- 1 cup almond milk or any other type of milk
- 2 tsp. baking powder
- Mini dark chocolate chips
Instructions
Add all ingredients to a blender or food processor ( excluding chocolate chips) and blend until mixture resembles pancake batter.
Grease a griddle/pan with cooking spray or oil of choice and place on medium heat.
Spoon batter into pancakes, top with chocolate chips (as many as your heart desires) and let cook for about 2 minutes on one side. Flip pancake and let cook for about a minute on the other side, or until done. Repeat with remaining batter (makes about 12 pancakes).
Let cool and enjoy!
Adapted from The Healthy Maven
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Mint Chocolate Chip Blender Pancakes
Peanut Butter Banana Oatmeal Blender Pancake Bake
“He must become greater; I must become less” John 3:30
Peanut Butter and Jelly Easy Açaí Bowl {Vegan + Gluten-free}
by Bethany 6 Comments
Beat the summer heat with this Peanut Butter and Jelly Açaí Bowl! Super simple to make, plus vegan and gluten-free!
This post is sponsored by Sambazon on behalf of Mambo Sprouts. As always, all opinions are my own.
Hey y’all! Time for another pb&j inspired post ’cause you know Rachel and I are crazzzyyy about the combo. Who ever created the flavor pairing is a genius. It’s so versatile and delicious and I cannot get enough of it. You can make a classic pb&j sandwich, pb&j oatmeal, pb&j cookies, pb&j banana bread, pb&j muffins etc., the list could go on and on!
Today I’m showcasing the combo in a frozen treat aka pb&j açaí bowl! I’ve only ever bought an açaí bowl, but never made one until this recipe. And I must say, I will probably never buy a $12 açaí bowl again, I’m hooked on the homemade stuff!
Rachel and I have teamed up with Sambazon to showcase the powerful nutritional benefits and deliciousness of açaí! Sambazon is actually the first company to bring açaí to the US and thank God they did. It’s super easy to pack in a ton of antioxidants, healthy omega fatty acids and protein (12 grams per serving) just by adding Sambazon’s açaí superfruit packs to your smoothies! Plus, there are no added sugars in this product, the sweetness of the berries hits the sweetness spot!
This açaí bowl hits the spot, especially in the summer heat. You can make it for breakfast, post-workout snack, post-dinner snack, or basically whenever you want it!
Here is what you need:
Sambazon açaí performance protein superfood pack
frozen bananas
frozen strawberries
peanut butter
almond milk
toppings
Peanut Butter and Jelly Acai Bowl
Print Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Ingredients
- 2 bananas frozen
- 1 cup frozen strawberries
- 1 packet Sambazon frozen acai
- 1/2 cup non-dairy milk I used unsweetened vanilla cashew milk
- 2 Tbsp. natural peanut butter
- Toppings
- sliced banana
- coconut
- peanuts
- chia seeds
- drizzled peanut butter
Instructions
Place all ingredients in a high-power blender ( I used a vitamix) and blend until mixture is smooth, thick and creamy.
Pour smoothie into a bowl and add desired toppings!
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The BEST Gooey Flourless Peanut Butter Banana Blondies
by Rachel 11 Comments
Flourless Peanut Butter BananaBlondies are so gooey and delicious! You would never know that they are good for you! Also gluten-free, vegan with a paleo option!
Hip hip hooray it’s our 23rd birthday! So of course we have something EXTRA special for you guys today! I know we always say this, but these Peanut Butter Banana Blondies are our most favorite recipes yet, because PB + banana = HEAVEN!
Let’s be real, when it comes to birthday treats, we don’t mess around! A few of our favorites include Cheesecake, Dessert Pizza and Cake.
But this year, we decided to do something different and make ooeey gooey blondies and we’re not mad about it ;). And of course this recipe is super easy and made with whole food ingredients!
Ingredients for Peanut butter Banana Blondies
Ripe banana
Egg or flax egg
Baking soda
Peanut butter and/or chocolate chips
You’re whole fam will go crazy over these! Plus they are also gluten-free, vegan and can be made paleo if need be! Hope you enjoy them as much as we do!
Substitutions for Flourless Blondies
Peanut Butter: You may sub in any smooth natural nut butter such as cashew butter, almond butter, or sunflower seed butter, etc.
Bananas: Not a fan of bananas? You can make the Sweet Potato Version Caramel Apple Version, or Lemon Blueberry Version!
Maple Syrup: You may sub in any liquid sweetener such as honey or agave.
Storing These Blondies
Store these blondies in the fridge for up to 2 weeks!
Serving Flourless Peanut Butter Banana Blondies
These Blondies are tasty served warm with a scoop of ice cream, or cold right from the fridge, or at room temperature with a drizzle of chocolate sauce 🙂
Other Healthy Desserts That You Will LOVE!
Flourless Peanut Butter Banana Cake
Flourless Caramel Apple Blondies
Flourless Lemon Blueberry Blondies
Flourless Sweet Potato Blondies
Flourless Chocolate Banana Cake
Gooey Flourless Peanut Butter Banana Blondies
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 9
Ingredients
- 1 cup smooth natural peanut butter can sub almond butter
- 1 ripe banana mashed
- 1 egg beaten (or flax egg)
- 1/4 cup maple syrup or equal parts of liquid sweetener of choice
- 1/2 tsp baking soda
- 1/4 cup chocolate chips
- 1/4 cup peanut butter chips
Instructions
Preheat youroven to 350 degrees farenheir. Line an 8x8 or 9x9 pan with parchment paper and set aside. You can also spray your pan with cooking spray if you don't have parchement paper.
Combine all ingredients except forchocoalte and peabut butter chips in a b large owl. Mix well until a thick, smooth batter forms.
fold chips into batter and mix well until they are evenly divided.
Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
Bake for 18-22 minutes, or the top is golden.
Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9-12 blondies.
Enjoy!
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“The fear of the LORD leads to life; then one rests content, untouched by trouble.” (Proverbs 19:23)
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