Peanut Butter and Chocolate Chip Blondies
Use 100 percent natural maple syrup - which contains small amounts of minerals like manganese, zinc, potassium, copper, iron, and calcium - to sweeten baked goodies, like these blondies. Each mini blondie contains just a teaspoon of maple syrup - now that's how you can sweeten baked goods responsibly.
- 1 15 ounce can no-salt-added chickpeas, rinsed, drained and skins remove
- 1/2 cup natural peanut butter
- 1 medium very ripe banana
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 ounces bittersweet chocolate chips (about 1/3 cup) (I used Ghiradellie 60% cacao)
- 1 teaspoon vegetable oil or cooking spray
- Preheat oven to 350 degrees.
- Mix all ingredients except chocolate chips in a food processor until very well blended, stopping every 20-30 seconds to scrape down sides. Mixture should be very smooth.
- Transfer mixture to a medium bowl and fold in chocolate chips.
- Lightly brush the cups of a mini muffin tin with oil (or spray with cooking spray, if preferred).
- Spoon 1 heaping tablespoon into each muffin cup. Bake for 20 minutes or until a wooden pick inserted in the center of the blondie comes out clean.
- Cool on a wire rack in the muffin tin for 5 minutes.
- Recipe provided by Holley Grainer, R.D..
Per serving: 67 kcal cal., 4 g fat (1 g sat. fat), 6 g carb., 1 g fiber, 3 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet