Bake it
Ginger Blondie Bites
These are not your typical blondies – they’re even better! Baked with heart healthy canola oil, nutrient-packed wheat germ, whole-wheat flour and prune puree make these blondie bites moist! Make an extra batch for an easy breakfast or as an after school snack.
Updated
Ingredients
- Canola oil cooking spray
- 1/2 cup whole-wheat flour (125 mL)
- 1/2 cup all-purpose flour (125 mL)
- 3/4 cup loosely packed brown sugar (175 mL)
- 1/4 cup oat bran (60 mL)
- 1 Tbsp wheat germ (15 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp ground ginger (5 mL)
- 1/3 cup sliced almonds, skin on (75 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup prune puree (60 mL)
- 1 large egg
- 1 tsp vanilla extract (5 mL)
- 1 Tbsp finely grated fresh ginger (15 mL)
Directions
- Preheat oven to 350°F (180°C). Lightly spray canola oil cooking spray on non-stick mini muffin pans.
- In medium size bowl, whisk together flours, sugar, oat bran, wheat germ, baking powder and ground ginger. Gently stir in almonds.
- In a second bowl, beat together canola oil, prune puree, egg, vanilla and fresh ginger.
- Add flour mixture into wet ingredients. Stir until ingredients are just combined.
- Add batter to prepared mini muffin pans using leveled 1 Tbsp (15 mL) measure.
- Bake for 10-12 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.
Nutritional Analysis
| Calories | 160 |
|---|---|
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 15 mg |
| Sodium | 45 mg |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Protein | 3 g |
| Potassium | 129 mg |
