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Pegan Plantain Blondies (Paleo, Vegan, No Added Sugar)

3.75 from 8 votes

These “pegan” (vegan + paleo) blondies are moist, chewy in the middle with a light golden crust on top and naturally sweet from yellow plantains with NO added sugar at all. Eat these for dessert or breakfast – they’re that good and nutritious!

Recipe Stars:

Plantains contain a ton of potassium and magnesium. They act as both the binder and sweetener in this recipe making them as versatile as they are delicious!

Flaxseed meal add in great nutrients like: Omega-3’s, fiber, plant protein, and more! Magnesium, manganese, B vitamins are among them. They are a great egg substitute if you’re sensitive or just plain ran out of eggs 🙂

The flours used in this recipe combine to be easy on the stomach and are grain-free.

Using 100% dark chocolate in this recipe was an easy fit since the blondies are so sweet already from the plantains. When you’re consuming chocolate without the dairy and sugar, you get all the benefits such as: increased blood flow and blood pressure (improving heart health), disease prevention (thanks to the high antioxidant content), cholesterol control and more.


plantain blondies

Paleo Plantain Blondies (Vegan, No Added Sugar)

3.75 from 8 votes
These “pegan” (vegan + paleo) blondies are moist, chewy in the middle with a light golden crust on top and naturally sweet from yellow plantains with NO added sugar at all. Eat these for dessert or breakfast – they’re that good and nutritious!
Prep Time: 10 mins
Cook Time: 45 mins
Yield: 8

Ingredients

  • 1/4 cup coconut cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp coconut butter manna or 1 1/2 Tbsp coconut oil
  • 2 flax eggs 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • 1 large yellow plantain heaping 1 cup
  • 1/2 cup tigernut flour
  • 1/4 cup coconut flour
  • 1 Tbsp arrowroot flour/powder
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/3 cup 100% dark chocolate shaved finely chopped (unsweetened or stevia sweetened)

Instructions:

  • Preheat oven to 350f degrees. Prep flax eggs by combining flax seed meal and water and refrigerating for 15 minutes.
  • Line a 8×8 baking pan with parchment paper (the paper can be hanging over sides).
  • Add wet ingredients to a mixing bowl: coconut cream, butter, vanilla, flax eggs and slicked and mashed yellow plantain. Mix well together with a whisk.
  • In another bowl or in a stand mixer, add all dry ingredients: flours, baking powder, baking soda and spices and mix well.
  • Add wet ingredients into the dry, mixing well until you have a smooth batter. Add chocolate to the mix and using a silicone spatula or spoon, mix the chocolate in.
  • Then spread the batter evenly with a spatula into your lined baking pan.
  • Bake approx. 35 minutes until center is cooked and there is a golden crust on top and a fork comes out clean when pierced in the center.
  • Let blondies cool out of the hot pan on the parchment paper, on top of a cookie drying rack if you have it. Let cool by a window for 10-15 minutes and then you can cut into squares. Serve and you can store out to keep the crust intact on top or seal to keep more moist (like a banana bread).

Notes:

Nutrition
Calories: 126
Fat: 7.4g
Totalcarbs: 15.3g
Dietaryfiber: 1.5g
Protein: 1.5g

-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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5 comments

  1. these look great. I haven’t used tigernut flour before and I would like to give it a try. Nor have I used plantations. How can you tell if they are ripe? the ones I occasionally see in the store are green. Does that mean that they are not ripe? or is it a different kind?

    Thanks

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