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  • María Fernanda López

Banana Colada Protein Blondies (Vegan & Low Carb)

I'm about to tell you one of my secrets on doing every recipe low carb and slightly higher in nutrients; protein powder instead of flour! In this recipe I'm going to teach you how to make these amazing banana muffins with a hint of piña coladas!

The combination of flavors, plus the consistency of these is just a whole new level and perfect for any occasion or time of the year! These are also great for meal prep since you can keep them in the freezer or to simply share with your nut health friends.

About these Banana Colada Bread Blondies:

As I mentioned in the intro, I said I was going to tell you how to use protein powder instead of flour; this is a great hack to keep things gluten free and low carb as well! If you are similar with coconut flour, then this is pretty similar!

The trick is on using the right protein powder, in this occasion I use on repeat Nuzest Protein, also plant-based, low carb and with minimal ingredients. It has a great taste; not chalky, funky or anything like that. This is why it's important to use the correct protein powder.

The key is also in the liquid content! You might need more if you are using protein powder since in this occasion, it's made from pea protein and it might absorb more water in the baking process, we want to avoid any dryness.

One of the best parts of using protein powder is that also adds flavor and thickness to the recipe; it's really a game changer, honestly! In this occasion I used the vanilla one, but the strawberry will have a extra fun effect on the recipe too!

Overall, these are the ingredients needed for these Banana Colada Bread Blondies:

Well, the ingredients together are just so appealing to hear... you just have to bake this to see and test with your own taste buds that this is such an amazing recipe. These are super easy to make as well and practically fail proof!

Super nutrient dense! From protein, fiber, healthy fats and micro nutrients from the ingredients these Banana Colada Protein Blondies are just the perfect snack for the kiddos, grown ups and picky eaters!

The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!

Overall this recipe is:

  • Low Carb

  • Vegan

  • Dairy Free

  • Keto Friendly

  • Gluten Free

  • Meal Prep Friendly

  • Delicious!

The end result

Thick, coconutty and soft! These are just a tropical dream in a blondie! The flavor of banana along with the coconut here is just dreamy and irresistible. The outside is slightly crispy and the inside is thick, rich and soft at bite.

Melts in your mouth!

You might want to save this recipe because a second batch might be needed here! I shared some of the blondies with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to bake some more.

Pro tip: Air fry them for a few minutes for a crispier blondie! You can also freeze them and have them ready to devour at any moment of the day.

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a high protein, vegan and gluten free tropical blondie!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!

With love,



Try more recipes here!


Banana Colada Bread Blondies

By María Fernanda López

Serves 12 servings


  • 2/3 cup of coconut flour

  • 2 scoops Nuzest Vanilla Protein Powder (PURELYHL for discount)

  • 1/2 cu of dairy free yogurt

  • 1 cup of baanana

  • 1 cup of almonda milk

  • 1/3 cup of granulated monk fruit (PURELYHL for discount)

  • 1/4 tspreal salt

  • 1/4 cup of coconut butter

  • 3 tbsp of shredded coconut

  • 1 tsp cinnamon

  • 1/4 cupketo candied pecans (I used Marigold - PURELYHL for discount)

  1. Preheat the oven at 350F.

  2. Mix the dry ingredients, except for coconut flakes and candies pecans.

  3. Add the liquid ingredients and mix well.

  4. Pour the mix into twelve silicone muffin cups and add the toppings.

  5. Bake for 20-25 minutes.

  6. Enjoy!


Nutritional Information per serving (269 kcal)

Fat: 18.4g

Carbs: 18g

Fiber: 9.3g

Net Carbs: 8.7g

Protein: 6.7g


This post contains affiliate links.

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