To me there is nothing better than a slow Sunday.
This morning I opened my eyes and immediately starting creeping around Pinterest for some recipe inspo.
I knew I had really ripe bananas and almond flour, and lately I’ve been trying to be more gentle with my digestive system – so I combined a few ideas and came up with these incredible, gut-friendly, high-protein blondies.
These are grain-free, dairy-free and could easily be vegan if you had dairy free chocolate on hand!
I used collagen which is also not vegan, but you could use vanilla pea-protein if you preferred.
Protein powder can slightly denature in nutritional value when it’s heated to high baking temperatures. What I love about cooking with collagen, is that it’s nutritional value doesn’t change when heated to high temperatures. Also it’s super gut-healing and great for your skin, hair and nails. So I couldn’t resist using it!
I was planning to post these later in the week – but my DM’s were going crazy for the recipe, so I decided to get it up today!
I know you are going to love my one bowl banana blondies made with almond flour & protein powder to give them a nutritional boost. They are nutritious, low sugar & SO addicting.
- 1/2 cup mashed banana (about 1 large ripe banana)
- 3 tablespoons melted coconut oil
- 2 tablespoons coconut palm sugar (any sugar works)
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/3 cup protein powder (I used Progressive Collagen Powder. You could also use pea-protein for vegan version, like Vega Vanilla – any protein powder would work!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips (vegan, if desired)
- Preheat oven to 350 degrees F.
- I used a greased a muffin tin with coconut oil. This way every blondie gets the yummy browned edges.
But, you can also grease an 8×8 inch pan with coconut oil.
- In a large bowl, mix together mashed banana, melted coconut oil, coconut sugar and vanilla extract until well combined.
- Add in almond flour, protein, baking soda and salt and mix until well combined.
- Fold in chocolate chips, reserving a few for sprinkling on top.
- Scoop 1tbsp(-ish) of batter per muffin cup.
- Bake for 12-16 minutes or until edges become slightly golden brown.
- Remove from oven and cool.