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Peanut Butter and Chocolate Chip Blondies

Peanut Butter and Chocolate Chip Blondies


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Transfer mixture to a medium bowl and fold in chocolate chips.
  4. Lightly brush the cups of a mini muffin tin with oil (or spray with cooking spray, if preferred).
  5. 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.
  6. Cool on a wire rack in the muffin tin for 5 minutes.


  • Recipe provided by Holley Grainer, R.D..

Nutrition Information

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


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