Say hello to peanut butter and chocolate chip blondies that double as healthy fitness snacks! They are naturally vegan, gluten-free, oil-free, flourless, and all-around fabulous!
Happy Wednesday, everyone!
Today is a jam-packed day, so I’m going to keep this post short and sweet, just like today’s recipe: Healthy Peanut Butter Chocolate Chip Blondies.
These fitness-inspired blondies are:
*All around fabulous!!!
Anyone who eats energy bars, activity bars, or cereal bars of some sort has choked down plenty of clunkers. Some are chalky, others gritty, and still others are remarkably tough. But mostly, too many packaged energy foods simply taste “off,” don’t you think? Some strange additive, preservative or flavor enhancer makes the overall effect unnaturally weird.
Well forget that; I’ll stick to naturally weird, thank you very much. It is so much more delicious. These blondies are proof!
The “weird” part is the fluffy, tender texture and irresistible flavor of these blondies, despite the complete absence of flour, eggs, dairy and gluten. No sugar rush here; only a sustained rush of energy.
The fact that they are inexpensive plus quick & easy to make is icing on the cake, or rather, chocolate chips sprinkled on top.
I’d love to know if you give these a try!
- ¾ cup rolled oats
- ⅓ cup unsweetened peanut butter (see notes for options)
- 2 very ripe medium-large bananas
- ¼ cup nondairy milk
- 2 tablespoons maple syrup
- ¼ cup ground flaxseed meal
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 to 3 tablespoons miniature semisweet chocolate chips
- Preheat oven to 350F. Grease or spray the 10 cups of a standard 12-cup muffin tin.
- In a food processor or high speed blended, process the oats until powdery. Add all of the remaining ingredients EXCEPT the baking soda. Process until completely smooth. Let mixture stand for 5 minutes to allow the flaxseed to thicken the batter. Sprinkle batter with baking soda; process until incorporated.
- Divide batter evenly among prepared cups. Sprinkle with chocolate chips.
- Bake in preheated oven for 15 to 18 minutes until golden brown at edges (centers will initially puff and then deflate into fudgy goodness).
- Let cool in tin on a wire rack for 15 minutes and then carefully remove blondies from tin. Serve warm or let cool completely.
Milk: Use any plain nondairy milk except for full-fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.