Peanut Butter Banana Chocolate Chip Chickpea Blondies1

Are Christmas cookies taking over your daily life? They aren’t for me personally at this time but I’m correct nearby from a MEGA bake-a-thon and quite truthfully, I’m a little frightened by just how many I might consume. You understand the peanut butter blossoms? MY FAVVVVV. So classic, so peanut-buttery… just give me a few and a big cup of chocolate almond dairy. Or hot chocolates with whipped cream. Why must the holiday season be so tempting?
Needless to say, I’ve really been trying to not go overboard with the sweets. I believe I state that nearly every Christmas; certainly this year will be better (I hope!).
I mentioned several posts back that I’ve been really into my black bean brownies , that assist to keep me in balance with my sweets given that they flavor indulgent but are healthy. Well the past week I’ve been cooking batches of my chickpea blondies , a popular recipe on Ambitious Kitchen. They’re full of peanut butter flavor and super gratifying.
Suddenly I acquired a little bored with the recipe. Not that they aren’t good, but I just kept considering I could test out the recipe to create it different. I really wanted to use a banana because hello – peanut butter, banana and delicious chocolate is among the best combos on the planet. You know it’s true!
I actually baked up a fresh batch and was quite happy with the results so I thought I’d share them with everyone! Here’s what I did differently:
Banana! The addition of banana allowed me to reduce the maple syrup within the recipe, therefore reducing all around sugar content. It added a slight banana flavor and reminded me of peanut butter chocolates chip banana loaf of bread. SERIOUSLY SO GOOD.
A scoop of protein powder! Now you may or may very well not use protein powder, but I REALLY LIKE it and highly recommend using it in the recipe. I didn’t test drive it without the protein natural powder, so I’m not sure how they would turn out. I used Designer Whey French Vanilla
Protein Powder but you could sub it for an unflavored whey proteins powder or perhaps a plant-based proteins powder such as for example Vega
Pick your protein carefully because occasionally they can overpower recipes with their flavor; be sure you find one you really like!
Less peanut butter! I didn’t wish to use as much peanut butter because the recipe simply didn’t need it. I decreased the peanut butter by fifty percent and found it still peanut buttery more than enough and delicious!
Dark Chocolate Chunks! YOUR INVESTMENT CHIPS! I’m letting you know – delicious chocolate chunks are where it’s at. I buy chocolates from Trader Joe’s or Whole Foods. You may need a 3 oz bar and you ought to shoot for 70% cacao.
So, what do all of these adjustments mean? Well you get to have a larger pub (yes, this formula makes 12 pubs instead of 16 in the original recipe). There’s a rise in fiber and protein, too! With only 140 calories for just one huge bar, you’ll be pleased and feel great about consuming them too!
I hope you love these pubs because I understand I do. And bonus: my sweetheart even said these were delicious.
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Peanut Butter Banana Chocolate Chip Chickpea Blondies
Prep period:
10 mins
Cook period:
20 mins
Total time:
30 mins
Ingredients
1/4 cup all-natural creamy peanut butter
1/4 cup 100 % pure maple syrup
1 medium ripe banana
1 teaspoon vanilla extract
1/3 cup (about 1 scoop) unflavored or vanilla protein powder
1/2 teaspoon cooking soda
Instructions
Preheat oven to 350 levels F and squirt 8×8 in . pan with non-stick cooking spray. I would recommend an 8×8 cooking in . pan as utilizing a 9×9 inches pan could make the pubs too thin.
Inside a food processor, add all ingredients except chocolate chips and approach until batter is even. Fold in 1/2 from the chopped chocolate.
Spread batter evenly in prepared pan then sprinkle all of those other chopped chocolate at the top. Bake for 20-25 minutes or until toothpick arrives clean and edges are a little bit dark brown. The batter may look underdone, but you don’t desire them to dry!
Cool skillet for 10 minutes about wire rack. Makes 12 blondies. Shop covered in the fridge. Bars will last about 3 days.
To create vegan: Use a plant-based protein powder and vegan chocolate chips/chunks.
Bars can be frozen for up to three months, just place in an airtight box or in a refrigerator ziplock bag for optimal storage space. Reheat in microwave or thaw out when prepared to eat.
Almond butter or another nut butter may be used rather than peanut butter. I really do not advocate sunflower seed butter.
While these tasted awesome these were a major fail because they just fell aside ?
I bake on a regular basis (and do so as part of my job) and haven’t had a fail such as this in ages!
Laura