Peanut Butter Banana Chocolate Chip Chickpea Blondies
Chocolate chip chickpea blondies made with peanut butter, banana and protein powder. Each bite is full of delicious flavor and these are a great healthy treat. Grain free, gluten free, and dairy free!
Servings 12 blondies
Calories 140cal
Ingredients
- 1 can (15 ounce) chickpeas, rinsed and drained
- 1/4 cup all natural creamy peanut butter
- 1/4 cup pure maple syrup
- 1 medium ripe banana
- 1 teaspoon vanilla extract
- 1/3 cup (about 1 scoop) unflavored or vanilla protein powder (check ingredients if vegan)
- 1/2 teaspoon baking soda
- 3 oz bittersweet chocolate (70% cocoa, or dairy free if desired), coarsely chopped
Instructions
- Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray. I recommend an 8x8 baking inch pan as using a 9x9 inch pan may make the bars too thin.
- In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/2 of the chopped chocolate.
- Spread batter evenly in prepared pan then sprinkle the rest of the chopped chocolate on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
- Cool pan for 10 minutes on wire rack. Makes 12 blondies. Store covered in the fridge. Bars will last about 3 days.
Notes
To make vegan: Use a plant-based protein powder and vegan chocolate chips/chunks.
Bars can be frozen for up to 3 months, just place in an airtight container or in a freezer ziplock bag for optimal storage. Reheat in microwave or thaw out when ready to eat.
Almond butter or another nut butter may be used instead of peanut butter. I do not recommend sunflower seed butter.
Nutrition
Serving: 1blondie | Calories: 140cal | Carbohydrates: 16.5g | Protein: 5g | Fat: 6.3g | Fiber: 3.3g | Sugar: 8.2g