The other day I made PaleOMG‘s Banana Bread Protein Breakfast Bars and they were delicious! Here’s a pic of my lunch with one of those bars the other day. I’ve been spoiled these last five weeks working part time with my internship. It leaves me plenty of time to cook delicious lunches at home like this one. 
Back to full time in a week. Back to reality…
Anyway, my Banana Bread Protein Breakfast Bars didn’t look like her picture, but they were delish!! Who knows, we had smaller bananas at home, so maybe it was that. But that’s what I love about cooking, it doesn’t matter if you do it perfectly, things still turn out so tasty! It’s not super exact. I know baking is supposed to be all exact, and there’s a place for that, but I also really like “experiment baking” like this. Where you don’t have to be super exact with the process. It’s fun! Anyway, her recipe inspired me to create my own version flavored like a blueberry muffin instead.
I’m also just in love with the flavor of blueberries and lemon together. So of course to the traditional blueberry muffin flavors I added lemon. Like Jeni’s Lemon and Blueberries Frozen Yogurt and my Lemon Blueberry Crumble with Marzipan Streusel for example. Add this one to the list!
These moist, sweet, tart little cake bars are a delicious treat. Enjoy!
Um, and also, just FYI it’s pouring snow here. Like a peaceful but heavy sprinkle of snow. We’re supposed to get a foot and a half! I wish this happened yesterday (Saturday) so I could ski in all of it today!! But alas, it’s Sunday and dumping snow. C’mon, man!
- ½ cup unsweetened applesauce
- ½ teaspoon almond extract (or 1 teaspoon vanilla extract)
- 1 egg, whisked
- 1 lemon, zested and juiced
- ⅔ cup almond flour
- ¼ cup coconut sugar
- ⅓ cup vanilla protein powder
- ¼ cup tapioca or arrowroot flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup frozen blueberries
- ¼ cup sliced almonds
- Preheat oven to 350 F. Grease an 8x8 baking dish.
- In a large bowl, combine all ingredients but the blueberries and almonds. Once they are combined, stir in the blueberries. (If using frozen, do not thaw first. Can substitute fresh.)
- Pour batter into baking dish. Sprinkle with almonds. Bake for 25-30 minutes, until the edges are golden brown and a toothpick comes out clean from the center.
- Cool at least 10 minutes (they cut better) then serve!
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