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–+ servings

Protein Blondies

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.
25 minTotal
9servings
  • 162 kcal
  • P 13g
  • C 13g
  • F 8g
https://mattsfitchef.com/protein-blondies/

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

  1. Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
  2. 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.
    Mixing wet ingredients
  3. 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.
    Adding protein powder and flours to wet ingredients
  4. Fold through chocolate chips.
    Adding chocolate chips to blondie batter
  5. Transfer the batter into the prepared baking pan and top with more chocolate chips if desired.
    Batter in baking pan
  6. 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.
  7. 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.