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About This Recipe
Fall is BY FAR my favorite season for so many reasons. But as someone who loves whipping up delicious baked goodies, there is no better season to bake than the fall because of all the warm, heavenly flavors—especially pumpkin and apple!
These blondies are soft and gooey with baked cinnamon and brown sugar apples in each bite. And we really take them up a notch with the most insane, melt-in-your-mouth, sweet cinnamon maple butter glaze.
With an incredibly moist blondie base and rich topping, this recipe could not scream fall anymore than it already does. Plus, they’re full of protein and each blondie is just 116 calories. It’s the best of all the worlds here!!
Seriously, there’s nothing to NOT love about them! I hope you give them a try!
Looking for more delicious apple recipes this fall? Try my Healthy Apple Pecan Crisp, Lightened up Apple Puff Pastry or my favorite homemade Healthy Apple Butter!
Why You’ll Love These Apple Blondies
- So many delicious flavors! Sweet and perfectly spiced with hints of apple, butter, peanut butter, brown sugar, and cinnamon. Seriously, a fall STAPLE!
- They’re soft and GOOEY. Combined with soft baked apples, drippy butter, and a smooth frosted maple glaze, these blondies are truly melt-in-your-mouth good.
- Lightened up and low calorie at just 116 calories per blondie!
- Macro-friendly and protein-packed. 14g carbs, 3g fat, and 8g of protein per blondie. SAY WHAT!
- No one will guess they are healthy, not even for a second! 😉
- Protein powder – I used PEScience Snickerdoodle. A vanilla or peanut butter flavor would also work here. If you want to use another brand, just make sure it is also a whey + casein blend. Not all protein powders respond the same when baked, so just make sure you use one you know bakes well. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10% off your purchase.
- Flour – I used all-purpose flour for this recipe. If you need to substitute another flour, I recommend oat flour or a 1:1 gluten-free flour. I haven’t tried these blondies with almond flour, but I bet it would work well, too. I would avoid coconut flour for this recipe as it will make the blondies more cake-like and less gooey!
- Brown sugar – This really complements the blondies well. I used Swerve Brown Sugar. Feel free to substitute with normal brown sugar or another brown sugar alternative.
- Sweetener – While the brown sugar adds a lot of flavor dimension and sweetness, it’s usually not as sweet as standard sweetener. This is where a normal “white” sweetener comes into play. I used Swerve Granular Sweetener. You can use whatever sweetener you would like here.
- Baking essentials – We’ll be using baking powder, baking soda, cinnamon, salt, and vanilla extract.
- Non-fat Greek yogurt – If needed, you can substitute more applesauce, but it will make the blondies more cakey.
- Unsweetened applesauce
- Light butter – I used I Can’t Believe It’s Not Butter Light. If you need to substitute, use normal butter, oil, or more peanut butter chips. There needs to be some fat in the recipe or the blondies won’t be as gooey.
- Peanut butter chips – Adds delicious fall flavor and contributes to how moist these blondies are. I’ve found peanut butter to be the best, but you could also use butterscotch chips if you prefer the flavor or you’re in a crunch.
- Apple – I recommend a red one! Honey-crisp, gala, etc.
- Pancake syrup – We’ll use this to help make the maple glaze. I used sugar-free Cary’s brand to keep calories down, but you can use pure maple syrup if you would like.
- Confectioner’s sugar – I also used Swerve Confectioner Sugar for the glaze. If needed, you can replace with normal powdered sugar.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
Step 1: Preheat the oven to 325 degrees F. Line a 8×8-inch baking pan with parchment paper or spray with nonstick cooking spray. In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: Stir dry ingredients until they are mixed well.
Step 3: Then add the yogurt, applesauce, vanilla, butter, and melted peanut butter chips.
Step 4: Using a hand mixer, mix to combine. Pour the batter into the prepared dish.
Step 5: In a small bowl, combine the apples, brown sugar, and cinnamon.
Step 6: Toss to coat.
Step 7: Then evenly sprinkle the apples over the blondie batter.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 9: Melt the butter in a saucepan over medium heat. Allow butter to brown, about 2-3 minutes, then remove from heat.
Step 10: Add in the pancake syrup, cinnamon, and confectioner’s sugar.
Step 11: Whisk until combined.
Step 12: After blondies have set in the pan for about 10 minutes, drizzle the glaze over top. Let glaze sit for at least 5 minutes before cutting.
To store: let blondies cool to room temperature. Then, store them in the fridge in an airtight container. They are best the next day after allowing the flavors to come together overnight!
To freeze: let blondies cool to room temperature. Then, cut into bars. Wrap the bars individually in parchment paper, wax paper, or aluminum foil. Store in a Ziplock bag. To prevent freezer burn, make sure to remove as much air as possible. If stored properly, your bars will stay fresh for 6 months.
For The Best Apple Blondies
- Use the ingredients called for in the recipe. I know, I know. Sometimes you gotta find a sub in a crunch. But just remember, baking is a science. And using different ingredients can result in different reactions when baked. Especially when protein powder is involved. So, for the best results, try to match ingredients I used as best as you can.
- Don’t over-bake. These blondies will continue to bake after you remove them from the oven. Because of this, I recommend taking them out when the edges are set and a toothpick inserted in the center comes out mostly clean. This will result in the best gooey texture! Baking until the toothpick comes out totally clean will result in a more cakey blondie.
Can I freeze these apple blondies?
Yes, you can. But freeze them without the frosting. Let blondies cool to room temperature and then cut into bars. Wrap the bars individually in parchment paper, wax paper, or aluminum foil. Then, store in a Ziploc bag. To prevent freezer burn, make sure to remove as much air as possible. If stored properly, bars will stay fresh for 6 months. Frost after you defrost and are ready to eat.
How do I get my blondies to not turn out cakey?
There are a couple reasons your blondies can turn out cakey. If you use different ingredients than the ones listed or over-baking your blondies. Be sure to take the blondies out when a toothpick comes out mostly clean! That will help keep the gooey, blondie texture!
Can I use a different protein powder?
If you want to use another type of protein powder, just make sure it is also a whey + casein blend. An all whey protein powder will cause these blondies to turn out more cakey. Not all protein powders respond the same when baked, so just make sure you use one you know bakes well.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Apple Blondies with Cinnamon Maple Glaze
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 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
Cinnamon Maple Butter 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 the oven to 325 degrees F. Line a 8×8-inch baking pan with parchment paper or spray with nonstick cooking spray.
For the Blondies
- In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients until they are mixed well.
- Then add the yogurt, applesauce, vanilla, butter, and melted peanut butter chips. Using a hand mixer, mix to combine. Pour the batter into the prepared dish.
For the Apples:
- In a small bowl, combine the apples, brown sugar, and cinnamon. Toss to coat, then evenly sprinkle the apples over the blondie batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the bars set in the pan for 10 minutes, then drizzle the glaze over top.
For the Glaze:
- Melt the butter in a saucepan over medium heat. Allow butter to brown, about 2-3 minutes, then remove from heat and whisk in the pancake syrup, cinnamon, and confectioner’s sugar.
- After blondies have set in the pan for about 10 minutes, drizzle the glaze over top. Let glaze sit for at least 5 minutes before cutting.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
