Protein Blondies

5 from 3 votes

These Protein Blondies are thick, chewy and packed with gooey chocolate chips. Boasting over 13 grams of protein each, they are the perfect macro-friendly treat to satisfy your sweet tooth.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: High Protein, Low carb

Keyword: almond flour, eggs, oat flour, peanut butter, protein powder

Servings: servings

Ingredients

1 large egg
1 banana ripe
¼ cup (65 g) maple syrup or honey
⅓ cup (85 g) peanut butter
2 scoops (60 g) protein powder see notes*
¼ cup (20 g) almond flour or preferred flour
¼ cup (20 g) oat flour or preferred flour
¾ tsp baking powder
1 tsp vanilla extract
⅙ tsp salt
¼ cup (40 g) chocolate chips

Instructions

Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
In a large mixing bowl, mash the banana. Add egg, maple syrup, peanut butter, vanilla extract and a pinch of salt. Using a whisk or fork, mix until the batter reaches a smooth consistency.
Add to the wet mixture protein powder, almond flour, oat flour and baking powder. Stir until dry and wet ingredients are combined and free of lumps - do not overmix.
Fold through chocolate chips.
Transfer the batter into the prepared baking pan and top with more chocolate chips if desired.
Bake in hot oven for around 15 to 20 minutes, or until they are no more raw inside. Make sure you do not bake them for too long, or the blondies will get dry.
Let cool completely at room temperature before slicing.

Notes

Measurements note

I recommend measuring all ingredients in grams for more accuracy. When developing this recipe, I weighted all components with a scale - especially protein powder. Depending on whether you use whey, casein or vegan protein powder, the amount in 2 scoops may vary. You will need 60 grams, approximately 1/2 heaping cup.

Ingredient notes

Egg: For vegan protein blondies, replace with 1 flaxseed egg.
Banana: Use a medium-sized ripe banana, it should weight approximately 4 oz (110 g).
Banana replacement: Replace with 1/2 cup (110 g) of unsweetened applesauce or 1/2 cup (110 g) of pumpkin puree.
Peanut butter: Peanut butter can be replaced by almond butter, cashew butter, sunflower seed butter or tahini.
Protein powder choice: Use whey protein powder, vegan protein powder, casein or protein blends - preferably vanilla flavored. This recipe uses a vanilla whey/casein blend.
Protein powder adaptations: Depending on the protein powder used, the dough might require either more almond flour (in the case of whey) or a drop of milk (in the case of vegan protein powder or casein).
Protein powder recommendations: I recommend a whey/casein blend, pure casein or plant based protein powder with great taste and quality. Vanilla flavor is ideal.

Baking tips

Do not overmix, or the blondies may become dry and tough.
Do not overbake, they are ready when the center is no more raw. Little gooeyness is okay, they will firm up further as they cool.

Texture notes

Whey protein blondies tend to have a slightly drier and denser texture. For the best result I recommend a whey/casein blend, casein or vegan protein powder.

Storage directions

To store. Let the blondies cool to room temperature first, then slice and place into an airtight container. At room temperature they will last for up to 3 days, in the fridge they will keep for a maximum of 5 days.
To freeze. Pack into zipper bags and freeze for a maximum of 3 months.
To reheat. Defrost the desired amount and allow to thaw in the refrigerator overnight. Reheat in hot oven at 350°F for about 5 minutes, or microwave for 30 seconds to 1 minute.

Nutritional values notes

Nutritional values may vary based on protein powder and ingredients used. For accurate values, calculate your nutrition facts.

Nutrition