Peanut Butter Blondies

Meet my brownie’s new bff… 💁🏼‍♀️🥜PEANUT BUTTER BLONDIES! I did them in muffins this time and they made me so happy.

Indulge in the scrumptious goodness of Peanut Butter Blondies with this simple recipe. Begin by combining 2 cups of cooked sweet potato (skin off) or use 2 cups of canned pumpkin for added convenience. Add 2 eggs or 1/3 cup of egg whites, 1 cup of almond, coconut milk, or water, and 2 teaspoons of vanilla extract. Blend in 2/3 cup of natural peanut butter (with peanuts and salt as ingredients), followed by 1/2 cup of vanilla protein, 1/2 cup of coconut flour, 2 teaspoons of baking powder, and 1/3 cup of granulated monk fruit sweetener. Sprinkle in a dash of pink salt and fold in 1/2 cup of your preferred dark chocolate chips. Bake to perfection for a delightful batch of peanut butter blondies that will surely satisfy your sweet cravings.

INGREDIENTS

• Wet

  • 2 c sweet potato, cooked skin off or 2 c canned pumpkin works too

  • 2 eggs or 1/3 c whites

  • 1 c almond, coconut milk or water

  • 2 tsp vanilla extract

  • 2/3 c peanut butter (natural kind with peanuts and salt as ingredients)

• Dry

  • 1/2 c vanilla protein

  • 1/2 c coconut flour

  • 2 tsp baking powder

  • 1/3 c granulated monk fruit sweetener

  • dash of pink salt

  • 1/2 c dark choc chips of choice

STEPS

1. Mash sweet potatoes with potato masher, add other wet ingredients. Stir well.

2. Add all dry ingredients except chocolate chips, stir.

3. Add chips and stir.

4. Pour into a sprayed 9x13 dish and bake at 350° for 35-40 minutes.

5. Allow to cool before cutting. Also can make into 12 muffins. Bake for 25-30 min. My muffin tin was super full and heaping with dough for larger muffins. Store in the fridge. Good for a week.

🍑Nourishment Breakdown

PROTEIN powder

FAT nut butter, dark chocolate

FIBER coconut flour

CARB/STARCH potato/pumpkin

makes 18 blondies, per blondie👇🏼

105cal/6fat/8carb/3fiber/6protein

or makes 12 muffins, per muffin 

168cal/9fat/12carb/5fiber/9protein

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