Ingredients
Wet Ingredients
- 1 large egg
- 1 ripe banana
- ¼ cup (65 g) maple syrup (or honey)
- ⅓ cup (85 g) peanut butter
- 1 tsp vanilla extract
- ⅙ tsp salt
Dry Ingredients
- 2 scoops (60 g) protein powder (see notes*)
- ¼ cup (20 g) almond flour (or preferred flour)
- ¼ cup (20 g) oat flour (or preferred flour)
- ¾ tsp baking powder
Add-ins
- ¼ cup (40 g) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, mash the ripe banana until smooth. Then add the egg, maple syrup, peanut butter, vanilla extract, and a pinch of salt. Use a whisk or fork to mix everything until you achieve a smooth batter consistency.
- Add Dry Ingredients: To the wet mixture, add protein powder, almond flour, oat flour, and baking powder. Stir gently until the dry ingredients are fully combined with the wet, making sure there are no lumps. Be careful not to overmix to keep the blondies tender.
- Fold in Chocolate Chips: Gently fold ¼ cup (40 g) chocolate chips into the batter, distributing them evenly.
- Prepare for Baking: Transfer the batter into the prepared brownie pan, spreading it evenly. Optionally, sprinkle additional chocolate chips on top for extra chocolatey goodness.
- Bake: Place the pan in the preheated oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Avoid overbaking to keep the blondies moist and soft.
- Cool and Serve: Remove the pan from the oven and allow the blondies to cool completely at room temperature before slicing into 9 servings. Cooling helps them set properly and improves texture.
Notes
- You can substitute maple syrup with honey if preferred.
- Use your favorite protein powder—whey, plant-based, or collagen all work well.
- Feel free to swap almond and oat flours for other preferred flours; just keep quantities consistent.
- For a nut-free version, use sunflower seed butter instead of peanut butter and nut-free flours.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 to 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
