Just four healthy ingredients are needed to whip up these soft, moist and fudgy blondies! Melt in your mouth and ready in just 15 minutes, these flourless pumpkin gingerbread blondies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
Author Arman @ thebigmansworld
3/4cupmashed bananaapproximately 1 large
1/2cupsmooth almond or cashew buttersub for another nut butter or sunflower seed butter to keep it allergen-friendly
Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional and mix very well.
Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
* I prefer the sweetness from the banana but if you like very sweet blondies, add some granulated sweetener of choice- Taste before putting in the oven. These are freezer friendly and although can be kept at room temperature, I love them straight from the fridge.