Birthday Cake Protein Blondies

Craving a healthy dessert that doubles as pre-workout fuel or a post-workout snack? Say hello to these gluten-free, egg-free Birthday Cake Protein Blondies!

These bars are quick, easy, and made in one bowl. With a delicate cake-like texture when warmed and a satisfying chew when chilled, these blondies are a must-try. Plus, they’re low in sugar, partly fruit-sweetened, and pack 10 grams of protein per bar! Bonus: the raw dough is so good, I almost didn’t bake them (stay tuned for a no-bake cookie dough version with a few tweaks)! Let’s dive into why you’ll be obsessed.

Why You’ll Love These Blondies

Protein Powerhouse: Each bar delivers 10 grams of protein, thanks to vegan protein powder (I used vanilla Nuzest) and Garden of Life collagen peptides. No protein powder? Swap in rolled oats and bump up the sweetener a tad.
Texture Heaven: Warm them for a buttery, cake-like vibe or refrigerate for thick, chewy goodness.
Low Sugar, Big Flavor: Sweetened with coconut sugar, monk fruit, and a mashed banana for natural sweetness.
Dietary Friendly: Gluten-free, egg-free, and plant-based (unless you opt for eggs). I haven’t tried whey protein—it’ll likely change the texture—but let me know if you experiment with eggs or whey and how it turns out!
Versatile: Crumble over yogurt, oatmeal, or ice cream, or slather with a protein frosting for extra decadence. I topped mine with extra dye-free, natural-colored sprinkles!
Freezer-Friendly: Double or triple the recipe and freeze for grab-and-go snacks.
Raw Dough Magic: The pre-baked dough is FIRE—almost too good to bake. I’m working on a no-bake cookie dough version, so watch for that!

Prep Time 1 min

Cook Time 15 mins

Total Time 16 mins

Cuisine: American

Courses: Desert, snack

Difficulty: Beginner

Description

Craving a sweet, protein-packed treat? These gluten-free, egg-free blondies are low-sugar, fruit-sweetened, and oh-so-versatile! Chewy when chilled, cakey when warmed, and loaded with 10g protein per bar. Whip them up in one bowl, bake in 15 min, and top with dye-free sprinkles for fun.

Ingredients

2 tbsp ground flax seeds see notes
1/3 cup water
3/4 cup oat flour
1/3 cup brown rice flour
1 scoop unsweetened collagen peptides or vanilla flavored. see notes*
1 scoop unsweetened collagen peptides or vanilla flavored. see notes*
1/4 cup coconut sugar or your favorite granulated sweetener
1/8 tsp monk fruit sweetener or to taste (or add 2 Tbsp more coconut sugar/sweetener)
4 tbsp melted coconut oil or butter or plant-based butter
1 tsp vanilla extract
A few drops almond extract for that birthday cake flavor, optional but highly recommended
1/4 tsp sea salt
1/4 tsp baking soda
1/2 small banana about 1/4 cup mashed (*make sure it's ripe for extra sweetness).
1 1/2 tbsp (dye-free) rainbow sprinkles or as many as your heart desires!

Instructions

1
1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. Mix flax seeds with water in a bowl; let sit for 5 minutes to form a “flax egg.”
3. In a large bowl (or blender for wet ingredients), combine flax egg, mashed banana, melted coconut oil, vanilla extract, almond extract, coconut sugar, and monk fruit sweetener. Mix well.
4. Add oat flour, brown rice flour, collagen peptides, vegan protein powder, salt, and baking soda. Stir until just combined.
5. Fold in sprinkles. Spread batter evenly in the loaf pan.
6. Bake for 15–17 minutes, until edges are golden. Let cool completely before slicing into 6 bars.

Note

Makes 6 bars; the nutrition info is for 6 but you can cut into 8 smaller portions if preferred.No protein powder? Use 1/4 cup oat flour or almond flour and increase monk fruit sweetener by 1 tsp.Vegan Option: I use Garden of Life and Vital Proteins for the collagen peptides. Use vegan collagen if you are plant-based or more oat or brown-rice flour if you do not have collagen but the texture may be affected. Please report back if you try this! Egg option: Swap flax egg for 2 eggs for a fluffier texture (not plant-based). Let me know how it goes if you try this!Prefer these iced/frosted? Mix a scoop if protein powder with a splash of almond milk or milk for a quick glaze.Storage: Best kept in the fridge for 4-5 days and can be reheated if preferred. Refrigerate for chewy bars, and can be frozen for up to 3 months.Raw Dough: Can’t resist the dough? It’s technically safe to eat raw (no eggs!) but I recommend using almond flour or more oat flour instead of the brown rice flour Brown rice should be cooked prior to eat for safest food practices. I did have a couple spoonfuls prior to baking

I’m tweaking a no-bake version—stay tuned