Peanut Butter Blondies

Good morning, guys! Yesterday’s post was long and packed with soul searching conversations, so today I thought I’d keep it light… literally!

At approximately 100 calories per piece (the’re about the size of a commercial protein bar!), these peanut butter blondies go from ingredients in a cupboard to fresh out of the oven in 10 minutes flat and are gluten and dairy free – no whey powder required!

They’re uber-tasty toasted with a spoonful of raspberry jam spread over it! Like a twist on peanut butter and jelly 🙂


Nutritional Information Per Blondie (Makes 5)

126 Calories
6.5 grams Fat
15 grams Carbs
5 grams Protein




  • 1 cup (90 g) oat flour (I ground oats into a flour in a food processor)
  • 1 tsp baking powder
  • 1/4 (60 mL) cup sticky sweetener
  • 3 tbsp (45 g) all natural peanut butter
  • 1 egg
  • pinch salt, vanilla extract


  1. Preheat oven to 350. Line a baking sheet or bread pan with parchment.
  2. Combine dry and wet ingredients separately. Fold both together in a large bowl to form a batter.
  3. Evenly spread batter across pan, about 1 cm thick. If you are using a bread pan, it will be double in thickness and may need a few extra minutes in the oven to cook thoroughly!


  4. Bake for 7-8 minutes. The blondie should be slightly soft when you remove it; it will continue to cook for a few minutes after being removed from the oven.


That’s it!  Stay well,

Mikaila 🙂

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