Healthy White Bean Blueberry Blondies (Vegan)

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Sometimes you just need a dessert that feels indulgent but still nourishes your body.

These white bean blondies are exactly that – soft, juicy, and full of sweet bursts of blueberry, with the added bonus of protein and fiber from the beans.

They’re perfect for a quick afternoon snack, a post-workout treat, or a wholesome dessert that you can feel good about sharing with friends (especially when they’re shocked to learn they’re made with beans!).

And if you’re wondering, no, they don’t taste like beans. Not even a little bit.

What are ‘blondies’?

Think of blondies as brownies’ lighter, golden cousin. Instead of cocoa, they rely on rich, vanilla-y sweetness and mix-ins like chocolate chips or berries for flavor.
Our version is completely plant-based, naturally sweetened, and boosted with protein for a treat that satisfies without the sugar crash.

Fun fact: blondies first appeared in the U.S. in the late 19th century, before brownies even existed! And now they’re getting a 2020s plant-based glow-up.

Why you’ll love these cannellini bean blondies

These white bean blondies are the perfect blend of wholesome and indulgent. They’re naturally sweetened, packed with plant-based protein, and full of juicy bursts of blueberry in every bite. Thanks to the creamy white beans and banana, they’re incredibly soft and moist, without a drop of refined sugar.

They’re also quick and fuss-free to make. You only need one blender (or food processor) and a few pantry staples. Whether you need a post-workout snack, a healthy lunchbox sweet, or a dessert that won’t spike your sugar levels, these blondies have you covered. Here are a few more reasons why you’ll love this recipe:

• Soft, chewy, and naturally moist
• Gluten-free & vegan-friendly
• Packed with fiber and plant-based protein
• Refined sugar-free
• Easy one-bowl prep with minimal clean-up
• 127 calories per piece, and 4.7g of protein! 

Ingredients for bean blondies

White beans – Creamy butter beans or cannellini beans work best. Chickpeas are a great swap if that’s what you have.
Banana – Adds natural sweetness and helps bind everything together (without making it taste overly “banana-y”).
Date syrup – A rich, caramel-like natural sweetener. Maple syrup works too, or try agave or coconut nectar.
Coconut oil – Adds moisture and richness. Swap for nut butter if you want extra flavor.
Protein powder – Vanilla or salted caramel protein works beautifully here. You can skip it and add a bit more oat flour if needed.
Oat flour – Fiber-rich and naturally gluten-free (if certified). You can make your own by blitzing oats in a blender.
Dark chocolate – Because dessert is better with chocolate.
Blueberries – Fresh or frozen. Frozen berries may add a bit more moisture, but are equally delicious.

The protein powder I love using

When it comes to baking high-protein treats, I often use Form Nutrition. Their powders are 100% vegan, plastic-free in compostable packaging, and packed with all 9 essential amino acids, so you get both a flavor boost and a nutritional one.

I love that they blend so smoothly into batters without leaving that chalky texture some protein powders have. Plus, the flavors are sooo good – Vanilla, Chocolate Salted Caramel, Tiramisu, and a few other dreamy options that make healthy baking taste like dessert.

For these blondies, the Vanilla or Chocolate Salted Caramel flavors are perfect. But if you don’t have Form Nutrition on hand, just use your favorite vegan protein powder, or swap in more oat flour if you want a slightly lower-protein version.

How to make vegan white bean blondies

Step 1: Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper or a silicone mat.

Step 2: In a blender or food processor, blend the beans, banana, coconut oil, and date syrup until completely smooth.

Step 3: Add the protein powder and oat flour, and blend again until fully combined.

Step 4: Gently fold in the chocolate and blueberries with a spoon or spatula.

Step 5: Pour the batter into your prepared pan and smooth the top. Sprinkle with extra blueberries and chocolate if you’re feeling fancy.

Step 6: Bake for 24–25 minutes. It might look slightly soft in the middle, don’t worry, it will set as it cools.

Step 7: Let cool completely before slicing into 9 squares. Enjoy!

FAQ

Do they taste like beans?

Nope. The banana, date syrup, chocolate, and blueberries completely mask any bean flavor. Most people would never guess they’re made with beans unless you tell them.

What if I don’t have protein powder?

You can simply swap it for an equal amount of oat flour. The blondies will still be soft and delicious, just slightly lower in protein.

How should I store them?

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 2 months and thaw at room temperature before eating.

Tips & recipe adaptations

• Different fruit – Swap blueberries for raspberries, chopped strawberries, or even diced apples for a seasonal twist.
• Nutty boost – Stir in a handful of chopped walnuts, almonds, or pecans for crunch and extra healthy fats.
• Citrus twist – Add 1–2 teaspoons of lemon or orange zest for a fresh, tangy note that pairs beautifully with blueberries.
• Extra indulgent – Swirl in a tablespoon of nut butter (peanut, almond, or cashew) before baking for creamy ribbons of flavor.
• Spiced version – Mix in ½ teaspoon cinnamon, a pinch of cardamom, or pumpkin pie spice for a cozy, autumn vibe.
• Syrup-free option – Blend 4–5 pitted medjool dates with a splash of water to replace syrup for a whole-fruit sweetener.

What to serve with these blondies

• A dollop of coconut yogurt or vegan whipped cream
• A side of fresh fruit for a brunch platter
• A cup of hot tea or an oat milk latte

Other vegan desserts you might love

• Vegan Beetroot Fudgy Brownies
• Flourless Pumpkin Brownies
• Sweet Potato Protein Brownies