10-Minute Apple Pie Protein Bars
These Apple Pie Protein Bars are a quick, nutritious snack that combines the classic warmth of apple pie with 12 grams of protein per bar. Made with almond and coconut flour, natural sweeteners, and wholesome spices, they’re perfect for breakfast, on-the-go snacks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 microwave-safe bowl
- 1 large baking dish (8x8 inches recommended)
- 1 spoon or spatula
- Greaseproof or parchment paper
Ingredients
- 1 cup coconut flour
- ½ cup almond flour
- ½ cup protein powder vanilla or unflavored
- 2 tablespoons sugar or sugar substitute
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- ¼ cup almond butter or any nut/seed butter
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- 1 tablespoon milk any type
Instructions
- Prepare the Baking Dish: Start by lining an 8x8-inch (or similarly sized) baking dish with parchment or greaseproof paper. Ensure the paper hangs over the edges slightly to make it easier to lift the bars out later. Lightly grease the paper with a small amount of coconut oil or non-stick spray so the bars won’t stick. Set the prepared dish aside while you make the batter.
- Mix the Dry Ingredients: In a large mixing bowl, combine the dry components coconut flour, almond flour, protein powder, sugar (or sugar substitute), ground cinnamon, ground nutmeg, and ground allspice. Using a whisk or spoon, stir the ingredients together until evenly distributed. This step ensures that every bite of your bars has a consistent flavor and spice blend. Make sure there are no clumps, especially in the protein powder and flours.
- Melt the Nut Butter Mixture: Place the almond butter and maple syrup into a microwave-safe bowl. Heat in the microwave in 20–30 second intervals, stirring in between, until fully melted and smooth. Alternatively, you can melt this mixture gently in a small saucepan over low heat on the stove, stirring continuously. The mixture should be pourable but not too hot to handle.
- Combine Wet and Dry Ingredients: Pour the melted almond butter and maple syrup mixture into the bowl with the dry ingredients. Stir thoroughly with a spatula or wooden spoon until everything is partially combined. At this point, the mixture will appear thick and crumbly. Don’t worry—this is normal and part of the texture that makes these bars firm yet chewy.
- Add Applesauce for Moisture: Next, add the unsweetened applesauce to the mixture. Fold it in carefully, ensuring that it spreads evenly throughout the batter. The applesauce not only adds natural sweetness but also helps bind the dry ingredients together, giving the bars a tender, chewy texture reminiscent of apple pie.
- Adjust Consistency with Milk: Once the applesauce is incorporated, the batter should still be slightly dry and crumbly. Slowly add the milk, one tablespoon at a time, stirring well after each addition. Keep adding until the batter reaches a thick, firm consistency that holds together when pressed. The goal is a moldable batter—not too wet, not too dry—that will press neatly into the baking dish.
- Transfer and Press Batter: Transfer the batter into your prepared baking dish. Using your hands, the back of a spoon, or a spatula, press the mixture firmly and evenly across the dish. Take care to compact it tightly, ensuring the bars hold their shape when sliced. Smooth out the top for an even surface.
- Refrigerate to Set: Place the baking dish in the refrigerator for at least 30 minutes. This chilling step is crucial—it allows the bars to firm up, making them easier to cut into neat squares. For even firmer bars, refrigerate for up to an hour. You’ll notice the mixture solidifying slightly, achieving the perfect consistency for grabbing and enjoying on the go.
- Slice into Bars: After chilling, carefully lift the batter from the dish using the parchment paper edges. Place on a cutting board and use a sharp knife to slice into 12 even bars (or your preferred size). Wipe the knife clean between cuts if the edges become sticky, to maintain smooth lines.
- Store or Serve: Serve the bars immediately as a protein-packed snack or breakfast treat. To store, place them in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the bars in a freezer-safe container for up to 6 months. When ready to eat, thaw overnight in the fridge for a perfectly chewy texture.
Notes
- Ingredient Flexibility: You can substitute almond butter with any nut or seed butter of your choice, such as peanut butter, cashew butter, or sunflower seed butter, depending on your flavor preference or dietary needs.
- Protein Powder Choice: Vanilla-flavored or unflavored protein powder works best. Whey, plant-based, or collagen protein powders can be used, but keep in mind that different powders absorb liquids differently, which may slightly alter the batter texture.
- Sweetener Adjustments: Maple syrup can be swapped for honey or agave nectar. Sugar substitutes like erythritol or monk fruit work as a low-calorie alternative.
- Spice Variations: Feel free to adjust cinnamon, nutmeg, and allspice according to taste. Adding a pinch of ginger or cardamom can give a unique twist reminiscent of autumn desserts.
- Batter Texture Tips: The batter should be thick and moldable, not too wet. If it’s too dry, add an extra teaspoon of milk; if too sticky, sprinkle a little extra coconut flour.
