Healthy Peanut Butter Banana Blondies

Healthy Peanut Butter Banana Blondies

I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com

After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?

We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…

They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!

Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!

And your tastebuds 😉

One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.

As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…

Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.

You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.

Here’s What You’ll need:

  • Almond butter
  • Honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • Vanilla extract
  • Gluten-free all-purpose flour
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • My Protein Collagen Icing

I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.

Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…

Why would someone lie about that?

Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!

Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…

Earthy

You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.

The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.

But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!

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Peanut Butter Banana Blondies

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 Glazed Blondies 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

These sweet blondies and collagen icing are the perfect pair. Take your taste buds for a ride with these dense yummy Peanut Butter Banana Blondies!


Scale

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • 1/2 batch or more of my Protein Collagen Icing

Instructions

  1. Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
  2. Microwave the peanut butter in a small bowl for 30 seconds
  3. In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
  4. Sift the flour into the food processor and add in the baking soda and powder.
  5. Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
  6. Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.

Notes

The nutrition was calculated using 1/2 batch of the protein collagen icing.


Nutrition

  • Serving Size: 1 Glazed Blondie
  • Fat: 10
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 13

Keywords: Bananas, Blondies, Honey, Bananas, Gluten Free, Dairy Free, Collagen, Breakfast

The Best Ever Gluten Free Lemon Blueberry Scones

The Best Ever Gluten Free Lemon Blueberry Scones

“I love dry scones that crumble everywhere!

Said no one Ever!

These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.

Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.

You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.

The process:

To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.

After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.

Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.

Here’s the ingredient deets:

  • Oat flour (or oats blended finely in a blender)
  • All purpose flour
  • Coconut flour
  • Non-dairy milk
  • Vegan butter
  • Applesauce
  • My Protein Collagen Icing
  • Himalayan sea salt
  • Blueberries
  • Lemon

It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…

Which takes only m i n u t e s to whip up.

The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.

After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.

I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.

If you’re looking for more gluten free healthy recipe ideas check out my latest posts!

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The Best Ever Gluten Free Lemon Blueberry Scones

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 Scones with Collagen Glaze 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

The best ever gluten free scones that are not dry and boast a lemon blueberry flavor. It becomes the perfect pair with a lemon protein collagen glaze!


Scale

Ingredients

Dry Ingredients

  • 1 Cup Oat flour (or oats blended finely in a blender)
  • 1 Cup All-purpose flour
  • 1/2 Cup Coconut flour
  • 23 Tbsp Truvia or sweetener of choice
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Blueberries

Wet Ingredients

  • 1/4 cup + 1 Tbsp non-dairy milk (You may want to add less depending on the gf all-purpose flour you use)
  • 6 Tbsp Vegan butter, cold (I used I can’t believe it’s not butter Vegan)
  • 1/2 Cup Applesauce
  • 1/2 lemon juiced

The Glaze


Instructions

  1. Preheat the oven to 350.
  2. Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
  3. Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs. 
  4. Add the non-dairy milk and applesauce to the bowl and give it a good stir.
  5. Fold in the Blueberries and place on a baking sheet in a large ball.
  6. Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
  7. I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
  8. While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
  9. Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.

Notes

I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.

Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing. 


Nutrition

  • Serving Size: 1 Scone with Glaze
  • Calories: 207
  • Sugar: 9-10 grams
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 7

Keywords: Scones, gluten-free, dairy free, dessert, breakfast, snack, blueberry, lemon blueberry

The Fluffiest Gluten-Free Banana Bread

The Fluffiest Gluten-Free Banana Bread

Long gone are the days of spongy gluten-free snacks that fall apart in your hands.

Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.

To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.

These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.

Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…

I know what you’re thinking…

It’s TRAGIC!

And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.

Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.

Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.

When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!

I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.

Try more of my Healthy Gluten Free Recipes!

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The Fluffiest Gluten-Free Banana Bread

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 Servings 1x
  • Category: Snack
  • Diet: Gluten Free

Description

Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!


Scale

Ingredients

Dry Ingredients

  • 1/2 cup vegan protein powder
  • 1/4 cup Coconut flour
  • 1 cup all-purpose gluten-free flour of choice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea Salt
  • 1/4 cup dairy free semi-sweet chocolate chips

Wet Ingredients

  • 3 Medium Spotted bananas
  • 1 Container Nancy’s non-dairy oat milk yogurt
  • 2 tsp Vanilla Extract
  • 2 Whole eggs
  • 5 Tbsp Peanut Butter
  • 3 Tbsp Honey
  • 2 Tbsp Coconut sugar
  • 1/2 cup Non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
  2. Mash the bananas and add them into a large bowl and combine with the wet ingredients
  3. Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
  4. Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
  5. Bake in the oven for 40-45 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
  6. Cut into 9 Hefty Slices

Notes

You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.


Nutrition

  • Serving Size: 1 Hefty Slice
  • Calories: 285
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 40
  • Protein: 11

Keywords: dessert, gluten free, dairy free, banana, peanut butter, high protein, Honey

Lemon Blueberry Collagen Muffins

Lemon Blueberry Collagen Muffins

These gluten free muffins will become your new best friend.

Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!

Sigh…I know!

Thus, the Lemon Blueberry Collagen Muffins were born

For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars

Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.

Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.

When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!

All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life

Without further ado, these muffins are made with only…

Wait for it

One flour!

To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.

Oh, and one special ingredient as well

Collagen peptides

But that likely wasn’t a shock to you as it gave it away in the title

The best part of these muffins is the lemon-deliciousness on the top of it!

This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.

It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.

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Lemon Bluebery Collagen Muffins

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 14 muffins 1x
  • Category: Sweet
  • Diet: Gluten Free

Description

Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!


Scale

Ingredients

Dry Ingredients

  • 1.5 cups Gluten-free all-purpose flour (Or normal all-purpose flour if not gf)
  • 3 scoops Collagen peptides I recommend unflavored or vanilla flavored
  • 1/2 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1.25 cups Blueberries

Wet Ingredients

  • 2 Large eggs
  • 3 Tbsp Yogurt butter
  • 2 Tbsp Coconut butter Or sub coconut oil
  • 1 cup Unsweetened applesauce
  • 1 Lemon squeezed
  • 1/2 Tbsp Honey
  • 1/2 cup Truvia (Or sub your favorite sweetener)
  • 1/4 tsp Sea Salt
  • 1/2 tsp Vanilla extract (Omit if you used vanilla flavored collagen)

Optional Lemon Drizzle:

  • 3 Tbsp Powdered sugar
  • 2 tsp Lemon juice
  • 1 Tbsp Non-dairy milk

Instructions

  1. Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
  2. Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
  3. Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
  4. Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
  5. Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
  6. Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
  7. Bake for 22-27 minutes.
  8. Let cool for 10 minutes.
  9. Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.

Notes

I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.


Nutrition

  • Serving Size: 1 Muffin W/o drizzle)
  • Calories: 135
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 22
  • Protein: 5

Keywords: muffins, blueberry, lemon, gluten free, truvia, under 150 calories, low fat