Name: Banana Chickpea Protein Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounce chickpeas; 0.33 cup liquid egg whites; 0.25 cup non-fat Greek yogurt; 0.25 cup mashed banana; 0.25 scoop vanilla protein powder; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 tsp sea salt

Ingredients

8 items

3 ounce chickpeas
⅓ cup liquid egg whites
¼ cup non-fat Greek yogurt
¼ cup mashed banana
¼ scoop vanilla protein powder
1 tsp vanilla extract
½ tsp baking powder
¼ tsp sea salt

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 350°F and line a 6x6 inch baking dish with parchment paper for easy removal.
Rinse the canned chickpeas thoroughly under cold water and pat them completely dry with a paper towel to ensure the blondies have a clean, dense texture.
Place the dried chickpeas, liquid egg whites, non-fat Greek yogurt, mashed banana, and vanilla extract into a high-speed food processor.
Process the mixture for 1-2 minutes until it is completely smooth and creamy, scraping down the sides as needed.
Add the vanilla protein powder, baking powder, and sea salt to the processor and pulse 5-10 times until just combined.
Pour the batter into the prepared baking dish and use a spatula to smooth the top into an even layer.
Bake for 22 to 26 minutes, or until the edges are lightly golden and the center is set but still slightly soft to the touch.
Remove from the oven and let the blondies cool completely in the pan before slicing into bars to allow the texture to firm up.

Nutrition

Ingredients

Instructions

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