Fit Friday Baking: PB & Honey Blondies



This morning I hit up some Kettlebells with Jackie, which was my first time doing them all week. I took two days off, because I felt like there were KNIVES in my back and I new my muscles needed some time to recover. It felt good to be BACK!

After kettlebells I met up my friend Ronnie (love her name) for breakfast. Thank goodness the White Rabbit Coffee Shop actually had some REAL FOOD!


This container of oats only had 4 ingredients. Oats, flax seed, chia seeds, and blueberries.


I so need to find out where to get these for traveling! The amount and taste was perfect. Must find NOW! Moms you would love this 🙂


Today’s Fit Friday Baking recipe is adapted from the Tasty Kitchen!!

For all of you on the RFC, you can eat these 🙂

Peanut Butter and Honey Blondies


  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Canola Oil
  • 1/2 cup Honey
  • 1 cup Mashed Overripe Bananas (1 Cup Is About 3 Medium)
  • 1 whole Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups All-natural Peanut Butter Chips ( I didn’t have any of these so I just added in some peanuts)
  • ½ cups All Natural Peanut Butter



Preheat oven to 350°F.

Lightly coat an 8 x 8 inch square pan with canola oil cooking spray. Line the pan with parchment paper so that the ends hang over the edges of the pan. Lightly coat the parchment with cooking spray.

In a large bowl, beat together everything on the list from the applesauce through mashed banana with an electric mixer until well combined. Beat in the egg, followed by the vanilla.

In a medium bowl, whisk together both types of flour, baking powder, baking soda, and salt.

Add dry ingredients to the wet, and stir with a rubber spatula or spoon just until moistened. Fold in peanuts, or peanut butter chips.

Pour batter into prepared pan. Drop the peanut butter by the teaspoonful on top of the batter, leaving room between each spoonful. You can either leave as is, or drag a butter knife through the peanut butter and batter to create a marbled effect. (The peanut butter I used requires refrigeration, so it was rather difficult to swirl it into the batter given its firmer consistency).


Bake blondies until a toothpick inserted into the center of the pan comes out clean, about 25-28 minutes.

Allow blondies to cool for 10 minutes in the pan, then remove by picking up the ends of the parchment paper.

Allow to cool completely on a wire rack before cutting into bars.

Enjoy with some fresh fruit or Hubby drizzled a little honey on top 🙂


These were the perfect touch of sweetness. I am going to try and add some other fun things inside of these to mix it up….any ideas of what else I could put in these??

Stay tuned for some more Tips and Tricks on the Real Food Challenge.

Question: Do you have to have something sweet after every meal?

For me it all depends on the day.



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