Banana Almond Flour Blondies

Okay, these banana almond flour blondies might be my favorite clean treat yet. They’re gluten-free, made with all-natural ingredients, naturally sweet, soft in the center, and ridiculously good. No complicated stuff — just simple ingredients that actually taste amazing. Perfect for breakfast, snacks, or dessert. And honestly? You’d never guess they’re gluten-free.

Ingredients

2 cups of banana almond flour

1 tablespoon of baking powder

¼ cup Tapioca Flour - Optional

¼ teaspoon of salt

½ cup of Greek yogurt

½ sweetener of your choice – I like Monk fruit

1 large egg

1 teaspoon of vanilla extract

1 cup of dark chocolate chips – I like Lily’s or Bake Believe  

Instructions

1. Preheat oven to 350 degrees and line an 8-inch square baking sheet with parchment paper or use a silicon bakeware.

2. In a mixing bowl, stir together the dry ingredients – banana almond flour, baking powder, and salt.

3. Whisk together your yogurt and sweetener well.

4. Next add your egg and vanilla. Combine well.

5. Combine your wet with your dry ingredients. Fold in your chocolate chips.

6. Chill for 30 minutes.

7. Spread your dough to the bottom of your baking pan evenly.

8. Bake for 20-22 minutes, or until your blondies reach your desired doneness and are golden brown.

9. Allow your blondies to cool for 10 minutes.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.