Grain-Free High Protein Blondies

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.

Grain-Free Blondies

You’ll Need:
  • 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)
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a large bowl, mix together mashed banana, melted coconut oil, coconut sugar and vanilla extract until well combined.
  4. Add in almond flour, protein, baking soda and salt and mix until well combined.
  5. Fold in chocolate chips, reserving a few for sprinkling on top.
  6. Scoop 1tbsp(-ish) of batter per muffin cup.
  7. Bake for 12-16 minutes or until edges become slightly golden brown.
  8. Remove from oven and cool.
  9. Enjoy!