On my third iteration of this recipe, I finally realized I had calculated the grams of protein incorrectly. The first two versions of this recipe actually had about 13 grams of protein per bar. Sorry, folks. In order to get a real high-protein bar, I had to double the protein powder. I think it will still taste good, as I’ve swapped in real sugar on the dietitician’s okay.
I’ve removed previous versions and here’s what I baked this morning, with correct nutrition information.
Amy’s Protein Bars (v3.0)
4 ripe bananas
1.5 c 0% greek yogurt (I used 0% Liberte Greek Yogurt Lactose Free which has 17g protein per serving)
1 large egg
1/2 cup peanut butter
1 tsp vanilla extract
2 Tbsp maple syrup
1 tsp baking soda
1/2 cup cocoa powder
8 scoops protein powder (I used Quest Protein Powder Multi-Purpose Mix Unflavored)
1 cup rolled oats
1/4 c chia seeds
1 c sugar
¼ cup toasted slivered almonds
1 tsp kosher salt
- Preheat oven to 350F and line a 9×12 baking dish with parchment paper.
- Mash bananas and add all wet ingredients; mix till thoroughly combined.
- Add in dry ingredients, mixing well. Batter will be very thick.
- Bake for 45 minutes and then allow to cool.
- Cut into 15 bars.
- Store in the refrigerator for up to 10 days or freeze them for up to 6 months.
I used this online tool, where you can tweak ingredients to your liking and see the resulting Nutrition Facts label.
– These are only as sweet as the bananas make them, so riper bananas = sweeter bars.
– I use these as a breakfast bar. Same calories as a Clif bar (my former go-to) but more than double the protein