So Good Chickpea Blondies
These blondies are packed with just-sweet-enough flavor and nutrition.They are delicious chilled right out of the fridge with a glass of cold milk.
Servings 12
Calories 96kcal
Ingredients
- 14.5- ounce can chickpeas (also called "garbanzo" beans)
- ½ cup sliced very ripe banana
- ¼ cup unsweetened creamy peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup all-purpose flour
- ½ cup semi-sweet or dark chocolate chips (chopped or mini chocolate chips)
Instructions
- Preheat the oven to 350 degrees F and grease an 8x8-inch pan with nonstick spray.
- Add the chickpeas to a colander to drain. Rinse with water. Drain.
- Add to a food processor with the banana, peanut butter, maple syrup, vanilla, salt, and baking soda. Grind on high to make a uniformly smooth batter. (It might take 15-30 seconds.)
- Pulse in the flour and chocolate until just combined.
- Pour batter into the prepared pan and bake for 24-26 minutes, or until the edges are lightly golden brown and the top is firm to the touch.
- Let cool fully in the pan and slice to serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. I prefer them chilled, but they are fine at any temperature.
- Be sure to use a very ripe banana for the best flavor.
- These are not super sweet. Add 2-4 tablespoons sugar to the batter if desired.
- Use honey instead of maple syrup if needed.
- Use almond butter or sunflower seed butter instead of the peanut butter.
- Use a gluten-free cup for cup flour blend instead of all purpose if desired.
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 263mg | Potassium: 125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg