Pumpkin Cranberry Blondies {vegan, grainfree}
Prep time
Cook time
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Healthy pumpkin and cranberry blondies, made with coconut flour and almond butter! They are vegan, grain-free, oil-free and Paleo.
Recipe by::
Recipe type: Snack, Dessert
Serves: 12 blondies
  • ¾ cup almond butter
  • ½ cup mashed, very ripe banana (about 1 medium-large)
  • ½ cup unsweetened pumpkin puree
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup dried cranberries, chopped
  1. Preheat oven to 350F. Grease or spray 12 cups of a standard-size muffin tin.
  2. In a medium bowl, stir together the almond butter, banana, pumpkin, syrup and vanilla until well-blended and smooth. Add the coconut flour, baking powder, cinnamon and salt, stirring until blended. Stir in the cranberries.
  3. Divide batter evenly between prepared cups.
  4. Bake in preheated oven for 23 to 28 minutes until just set at the centers. Remove from oven and cool completely in a cooling rack. Run knife around edge of each cup and remove blondies.
Storage: Store in an airtight container at room temperature for up to 3 days, refrigerator for 2 weeks or freezer for up to 3 months.
Nutrition Information
Serving size: 1 blondie Calories: 126 Fat: 9.1 g Saturated fat: 0.7 g Carbohydrates: 9.8 g Sugar: 5.1 g Sodium: 42 mg Fiber: 2.4 g Protein: 3.8 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2016/12/pumpkin-cranberry-blondies-vegan-grainfree/