Almond Butter Protein Breakfast Bars

Almond Butter Breakfast Bars are a flourless protein bar that will be perfect for your busy mornings and will fuel you up with quality ingredients.

You can mix up the nut butters and even use sunflower seed butter for a nut-free variety. The protein bars shown here are peanut butter without cranberries. Adding a few mini chocolate chips would be tasty too.

This is an extra step I take, but it only takes a couple of seconds. After the carrots are peeled and grated, I take a large chef’s knife and chop them up into smaller pieces.

My favorite way to eat these bars is fresh from the oven, but of course, they can be snacked on at room temperature or refrigerated.

If you are a chocolate fan, try these Chocolate Fudgy Protein Bars and Chocolate Protein Whoopie Pies.

To Make Protein Rich Carrot Breakfast Bars You Will Need These Ingrediets:

• Bananas
• Collagen Peptides ~ these can be omitted if you prefer, but the protein grams will lessen
• Almond butter or Nut butter of choice, the natural kind, you have to stir
• Lg Eggs
• Carrots
• Cinnamon
• Salt
• Vanilla
• Dried Cranberries – optional but delicious and healthy
• Chopped walnuts – or any nuts of choice
  

  Print Recipe

  Almond Butter Protein Breakfast Bar

  A grab-and-go breakfast or snack bar with 5 grams of protein each.

  Prep Time12 minutes mins

  Cook Time33 minutes mins

  Total Time45 minutes mins

  Course: Breakfast, Snack

  Cuisine: American

  Keyword: dairy-free, gluten-free, healthy snacks, snacks

  Servings: 12 Servings

  Calories: 179kcal

  Author: Mary Krick

  Ingredients

  • 2 Med Bananas
  • 1 Cup Almond Butter ~ or nut butter of choice, Sunflower seed butter for nut-free
  • 2 Lg Eggs
  • 1 Cup Carrots, grated and chopped
  • 1/8 tsp Salt
  • 1/4 tsp Vanilla
  • 1 Scoop Collagen Peptides
  • 2 tbsp Unsweetened Coconut
  • 2 tbsp Chopped nuts, I used walnuts ~ omit for nut-free
  • 3-4 tbsp Unsweetened dried cranberries

  Instructions

  • Preheat the oven to 350 F
  • Line a 9-inch square pan with parchment paper.
  • In a large mixing bowl mash bananas.
  • Add nut butter and eggs and mix well.
  • Add all the other ingredients and mix well.
  • Dump mixture into lined baking pan.
  • Bake for 33-35 minutes.
  • Remove pan from oven and let sit for about 5 minutes.
  • Cut into 9 or 12 squares. Enjoy warm or at room temperature.
  • Store in an airtight container at room temperature or refrigerate.

  Nutrition

  Serving: 1Serving | Calories: 179kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 274mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1796IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg

  Enjoy!