#93: Pumpkin-Cranberry Blondies (vegan+grainfree+paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Banana, very ripe
  • 1/4 cup Cranberries, dried
  • 1/2 cup Pumpkin puree, unsweetened

• Condiments

  • 3/4 cup Almond butter
  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 2 tbsp Coconut flour
  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract

Found on powerhungry.com

Description

Ingredients

• ¾ cup almond butter
• ½ cup mashed, very ripe banana (about 1 medium-large)
• ½ cup unsweetened pumpkin puree
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ¼ cup dried cranberries, chopped

Directions

• Preheat oven to 350F. Grease or spray 12 cups of a standard-size muffin tin.
• In a medium bowl, stir together the almond butter, banana, pumpkin, syrup and vanilla until well-blended and smooth. Add the coconut flour, baking powder, cinnamon and salt, stirring until blended. Stir in the cranberries.
• Divide batter evenly between prepared cups.
• Bake in preheated oven for 23 to 28 minutes until just set at the centers. Remove from oven and cool completely in a cooling rack. Run knife around edge of each cup and remove blondies.

Nutrition