Mini Egg Blondies—A Protein-Packed Easter Treat
A healthier Easter treat made with nourishing ingredients to balance Easter chocolate! These blondies are fudgy, delicious and easy to make. Adult and kid approved.
Watch as a Reel here.
Makes 8
Calories: 254 (each)
Carbs: 22.8
Fat: 11.6
Protein: 6.8
Prep Time: 10 minutes
Bake Time: 15 minutes
INGREDIENTS
Wet ingredients:
- 60g Greek-style Vegan Yoghurt or Coconut (room temperature!)
- 100g Coconut Sugar
- 45g Coconut Oil, melted
- 60ml Milk of choice (room temperature!)
Dry ingredients
- 100g Whole Supp Superfood Meal Shake (vanilla or caramel sea salt flavour)
- 100g Oat Flour (blended oats)
- ¼ tsp Bicarbonate of Soda
- ¼ tsp Salt
- 80g Mini Eggs or Vegan Alternative
METHOD
- Preheat oven to 180°C/160°C fan.
- Add room temperature wet ingredients to a mixing bowl and whisk until smooth. If the coconut oil hardens - pop the bowl in the microwave for 15-30 seconds.
- Add Whole Supp and dry ingredients and fold with a spatula until combined.
- Transfer the mixture into a non-stick loaf tin or line a loaf tin with parchment paper. Add the mini eggs on top (you can leave them whole or crush them) and lightly press them into the mixture.
- Bake for 15 minutes.
- Once baked, leave to cool completely in the tin before slicing.
Mar 02, 2026• Posted by Becca Bowers
