{Flourless} Chocolate Chunk Blondies with Sea Salt

I got in a little baking amongst everything else going on today! I had found this "healthy" sweet treat recipe on Pinterest a while back. I'm so glad I finally tried it! Plus, it was a good excuse to break in my recent Target find:

Pretty great, right? These blondies are flour-free, egg-free, refined sugar-free...but not taste-free. The big secret ingredient? Chick peas. Mixed up with honey and natural peanut butter. ANYTHING is better with peanut butter. (Fine, I realize that may not be completely true...but mostly.) I broke apart some Velata discs for my chocolate chunks. Great choice. I promise there is a difference in the taste between regular chocolate chips/chunks and Velata. It's kind of epic. 

Being me, I under-baked these babies. So mine turned out very soft and gooey. Yum. I couldn't tell you what they might be like if you actually bake them for an appropriate amount of time...but I'd imagine they still taste good! Enjoy!

Flourless Chocolate Chunk Blondies with Sea Salt

Inspired by: Ambitious Kitchen

Ingredients:

1 can (15 oz) chick peas, rinsed and drained

1/2 cup natural peanut butter

1/3 cup honey

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup broken Velata premium chocolate pieces 

Directions:

• Preheat the oven to 350*F. Prepare an 8x8 baking dish with nonstick cooking spray.
• Combine everything except the chocolate into a food processor (really, a Ninja or Vitamix is best). Process until the batter is smooth. Fold in the chocolate chunks. 
• Spread the batter evenly into the prepared pan. Sprinkle a little sea salt on top. Bake for 20-25 minutes, or until a toothpick comes clean out of the center and the edges are slightly browned. 

Oatmeal Banana Muffins

The basic idea for this recipe was found via Pinterest. However, I naturally changed some stuff up. Like, for instance, I did not use real sugar or real eggs...resulting in muffins that are just about 82 calories a pop. I also added some cinnamon. I was a little bit concerned about how they would turn out after making such changes. Honestly, I don't think anyone would ever know. Not that I've shared them with anyone to find out. (No, I did not eat all 12 at once. I froze 10. I have found it works really well to pull a couple out before I go to bed, so in the morning they're room temperature. Then, I just put a little peanut butter on them. SO GOOD.) This recipe is definitely a keeper!


Oatmeal Banana Muffins

Ingredients:
2.5 cups oats (can be gluten-free)
1 cup fat free plain Greek yogurt
1/2 cup egg substitute (equivalent of 2 eggs)
3/4 cup sugar or sugar substitute (I used Ideal brown sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda 
2 ripe bananas
Cinnamon for sprinkling (optional)

Directions:
Preheat the oven to 400 degrees.
Spray a 12-cup muffin pan or line it with the little paper things.
Mix everything together in a good food processor or blender (I used my Ninja).
Pour into pan.
Sprinkle with cinnamon. 
Bake, oh, 15-20 minutes or until a toothpick comes out clean.