Gingerbread Peanut Butter Blossoms

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    Featured Spread: GINGERBREAD HIGH PROTEIN PEANUT BUTTER SPREAD


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    Gingerbread Peanut Butter Blossoms
    Instructions
    1. Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper.
    2. In a mixing bowl, beat the mashed bananas, eggs, ⅓ cup hazelnut spread and vanilla until smooth.
    3. Add in the almond flour, gluten free baking flour, cocoa powder, Truvia, baking soda, baking powder and salt. Mix until a batter forms.
    4. Transfer the batter to the prepared pan and bake for 50-55 minutes.
    5. Remove and let cool.
    6. Spread ⅓ cup of hazelnut spread over the top, finish with hazelnuts and serve.
    Recipe Notes

    Macros per serving:

    Calories: 206
    Fat: 10g
    Carbs: 19g
    Protein: 8g

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