High Protein Maple Pecan Blondies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: High-Protein, Gluten-Free, Vegan-Option
Ingredients
Scale
- 1 cup almond flour
- 2 scoops vanilla whey or plant-based protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup natural almond butter (creamy)
- 1/3 cup pure maple syrup
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (reserve some for the top)
- 1 tablespoon melted coconut oil (optional for extra moisture)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides to make it easy to lift the blondies out later.
- In a large mixing bowl, whisk together the almond butter, maple syrup, egg, vanilla extract, and melted coconut oil until the mixture is smooth and well-combined. Ensure there are no large clumps of nut butter remaining.
- Sift the almond flour, protein powder, baking powder, and salt into the wet ingredients. Use a spatula to gently fold the mixture together until a thick batter forms. Be careful not to overmix, as this can make the protein powder “tough.”
- Gently fold in most of the chopped pecans, saving a small handful for topping. The batter will be quite thick, which is exactly what you want for a chewy blondie texture.
- Transfer the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining pecans on top and press them down slightly. Bake for 20 to 24 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and let it cool completely in the pan. This is a crucial step; the blondies will continue to set as they cool. Once cool, lift them out using the parchment paper and slice them into 9 squares.