Description

These Apple Blondies with Cinnamon Maple Glaze combine tender protein-packed blondies with sweet, spiced apples and a rich, buttery cinnamon maple glaze. Perfect for a healthy dessert or snack, this recipe offers a delightful balance of flavors and textures with a hint of cinnamon warmth and natural sweetness, all made with wholesome ingredients including vanilla protein powder and unsweetened applesauce.

Ingredients

Blondies

2 scoops vanilla or snickerdoodle protein powder (62g)
3/4 cup all-purpose flour (90g) (use gluten-free if needed)
1/4 cup Swerve granular sweetener (48g)
2 Tbsp Swerve brown sugar (24g)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup plain nonfat Greek yogurt (112g)
1/2 cup unsweetened applesauce (112g)
1 Tbsp pure vanilla extract
2 Tbsp light butter (28g), room temperature
2 Tbsp peanut butter chips (30g), melted

Apples

1 apple (145g), diced and peeled if desired
2 Tbsp Swerve brown sugar (24g)
1/4 tsp ground cinnamon

Glaze

1.5 Tbsp light butter (22g)
1.5 Tbsp sugar-free pancake syrup (22g)
1/4 tsp cinnamon
1/4 cup + 2 Tbsp Swerve confectioners sugar (54g)

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Instructions

Preheat Oven: Preheat the oven to 325 degrees F (163 degrees C). Line an 8x8-inch baking pan with parchment paper or spray with nonstick cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the protein powder, all-purpose flour, Swerve granular sweetener, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute all dry ingredients.
Combine Wet Ingredients: Add the plain nonfat Greek yogurt, unsweetened applesauce, vanilla extract, room temperature light butter, and melted peanut butter chips to the dry mixture. Use a hand mixer to blend until fully combined into a smooth batter.
Prepare the Batter: Pour the smooth blondie batter into the prepared baking pan, spreading it evenly.
Toss Apples: In a small bowl, mix the diced apple with Swerve brown sugar and ground cinnamon until the apple pieces are well coated.
Add Apples to Batter: Evenly sprinkle the coated apples over the top of the blondie batter in the pan.
Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from oven and allow bars to set in the pan for 10 minutes.
Prepare the Glaze: While the blondies set, melt the light butter in a saucepan over medium heat. Let the butter brown slightly for 2 to 3 minutes to develop flavor, then remove from heat. Whisk in the sugar-free pancake syrup, cinnamon, and Swerve confectioners sugar until the glaze is smooth.
Glaze the Blondies: After the blondies have rested for 10 minutes, drizzle the prepared cinnamon maple glaze evenly over the top. Let the glaze set for at least 5 minutes before cutting into bars and serving.

Notes

You can substitute gluten-free flour for all-purpose flour to make this recipe gluten-free.
Peanut butter chips can be replaced with melted natural peanut butter if preferred.
For a sweeter glaze, adjust the amount of confectioners sugar to taste.
Ensure all ingredients are at room temperature for better mixing results.
Store leftover blondies in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
This recipe yields 9 servings, perfect for sharing or meal prep.