flourless pumpkin chia seed blondies

grain free flourless pumpkin blondies

Hey there luvs!

To help get us through the week we decided something pumpkin would be great. You’re excited, right? You better be.

In particular pumpkin blondies! A mix of a brownie and a bar in a way :)

Flourless pumpkin chia seed blondies that are gluten-free, grain-free, dairy-free, egg-free, vegan, soy-free and low in sugar.

pumpkin blondies

These pumpkin chia seed blondies make these chilly fall days a little brighter.

Oh and did we mention that they’re healthy? Yes, you can totally eat them any time of the day! Perfect for getting you through the week!

We bet you can guess what they are made from?

flourless pumpkin chia vegan blondies

They are made of course with plantains to make them flourless. If you can’t have plantains or can’t find them – follow our chocolate chip pumpkin blondies, and if you want to make them grain free you can try using almond flour instead of amaranth (you might have to increase the flax meal some to help hold them together or use an egg).

We loved those pumpkin blondies we made last year and we knew that we could make some tweaks to convert it into an amazing flourless bar using plantains. We admit it took a few attempts. But we stuck with it to create one yummy pumpkin blondie bar recipe for YOU!

And the chia seeds add in some nice texture to the blondies. Plus a nice nutritional boost.

plantain grain-free pumpkin chia seed blondies

These flourless pumpkin chia seed blondies may not be anything extravagant, but looks can be deceiving. These bars are amazing. If we do say so ourselves. They are so moist, slightly dense, slight chew and have the perfect pumpkin flavor.

We know it’s hard to stay away from sinful desserts this holiday season. And we know it’s even harder not to think about packing on extra pounds. But you know us, we’ve been working hard in creating better treats for you this season.

And doing our best to have some egg-free recipes for vegan friends and those that are allergic to eggs, and still want to eat grain-free.

We hope you enjoy this recipe.

flourless pumpkin chia seed blondies2

We got this recipe inspiration not only from our chocolate chip pumpkin bars but also from our banana chocolate chip blondies. We adored how both those recipes came out and knew we had to create another version this holiday season.

And since we are the #plantainqueens we had to make it with plantains of course ;)

flourless pumpkin chia seed blondies

flourless pumpkin chia seed blondies

Quick and healthy flourless grain-free gluten-free vegan nut-free dairy-free pumpkin chia seed blondie recipe.


  • 1 medium ripe plantain (7oz or 200g once peeled)
  • 1 cup pumpkin (8oz)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut sugar (1 1/4oz)
  • 2 tablespoons coconut oil (1oz), liquid


  1. Pre-heat oven to 350 degrees.
  2. Place all dry ingredients into a bowl , whisk the ingredients.
  3. Next peel your plantain and puree in a food processor or blender.
  4. Once pureed add into dry ingredients bowl.
  5. Stir till all combined.
  6. Add in pumpkin puree and coconut oil.
  7. Batter will be a little thick.
  8. Grab your pan and scoop your batter into each hole. Or into your 8 inch pan.
  9. I lightly oiled my pan with coconut oil.
  10. Bake for about 20 minutes or till toothpick comes out clean

Perfect to enjoy alone or top with some chocolate sauce, favorite frosting like our cashew frosting, or for extra protein punch top with protein frosting. Possibilities are endless. Even ice cream would be great on top!

Twins question: Do you like baking with chia seeds? Blondies or brownies? Are you enjoying lots of pumpkin this season already?


be passionate and fit





  1. Lauren says

    This looks define! My Whole Foods has been out of plaintain for weeks! Do you think I could get results with a banana instead??

  2. Nicole says

    ha ha -I just made the other version last night!

    I meant to ask, they never seem to cook 100% in the middle no matter how long I leave them in. I tried smaller portions but no luck… have you gals experienced this? Could be my old oven or measurements being off. Delicious though :)

    • purelytwins says

      Sometimes the middle does not cook all the way for us too, one thing that we struggle with when baking egg-free, but we like that little undone feeling in the middle – we know we are weird. It might be your oven, you could try up the leavening in that recipe try 1 tsp baking soda or you can increase the flax meal to 3 or 4 tbsp to see if that helps.

    • purelytwins says

      well you would need to replace the 1/4 cup of sugar with something to help with volume in the recipe if you want to use stevia. You could try using applesauce or yogurt.

  3. Amy C says

    This was SO amazing! I noticed that some people were complaining about it being soggy in the middle…since I don’t have a problem with eggs, I just added one in. Otherwise I made it as directed. The texture was fantastic, the taste was phenomenal…and NOT TOO SWEET thank god. I think the taste is best once they have a day to settle and let the flavors marry. Also, next time I make them? CHOCOLATE CHIPS, baby!

    • Dalila says

      I am about to make these! I used banana instead of plantain…ANd also i added a bit extra banana and ommitted the sugar.

      However, reading the comment I am a little worried about them being too soft, so might add an egg. AND I AM ALSO GONNA PUT SOME CHOCOLATE CHIPS IN!!! wooo Hope they turn out good cuz i am taking em to a party tomorrow.

  4. Lesa says

    I don’t know what I did wrong, but mine did not firm up at all. The only sub I made was a banana. But it is tasty anyway. I made the cashew frosting, so I’m going to put it in containers and make it kind of like a cold bread pudding.

    • purelytwins says

      ya with bananas it makes the blondies very soft and moist, using plantains are more starchy as the texture ends up a little different.

  5. Susan says

    You mention flax meal in the article before you get to the recipe, and you mention to someone in the comments that she may have to increase the flax meal. But I see no flax meal in the actual recipe. Am I missing something? I’m going to try these tonight, though. They look too good to wait for a reply!

  6. Rebecca says

    How many calories per serving and how much fat grams per serving?? I am trying to diet and these sound good but i have to count calories and fat grams.

  7. Holly says

    I made these the other day and 1. they did not look like the picture, and 2. they were floppy. So, I read through the comments/blog entry again… And similar to another reader’s comment/question – the blog entry mentions amaranth and flax meal, yet they are not listed in the actual recipe above – I’m assuming this is the reason for the consistency issue. Luckily they still tasted good, but it’s a little frustrating to spend $ on specific ingredients, then not be able to yield the proper results bc something seemingly important is omitted. Any help would be great, thank you

      • Holly says

        Yes I did :( I apologize if those were in place of the plantain, I was really confused b/c mine did not come out like “bars” or look anything like the picture, so I assumed I had missed an ingredient. Does the ripeness of the plantain make a difference – maybe mine was too ripe? Otherwise I may have to try a different pan or cooking them longer etc.

  8. Claire says

    These were DISGUSTING!! I followed the recipe exactly as posted, and like many others mine did not firm up. Also the flavor was very off, which doesn’t make sense (I used a perfectly ripe plantain, and I love pumpkin, do a ton of gluten free and vegan baking, etc). So, bad texture, bad flavor = total waste of time and ingredients! After three months of gluten free vegan baking (baking 2-4 times per week) this is the absolute worst thing I’ve ever made :( I’m sorry if I’m being harsh but I really hope others heed my warning so they don’t waste their time and ingredients also.


  1. […] This whole sentence makes me hungry. Pumpkins and chia seeds are two of my favorite edible delights. And together this sounds amazing. Plus, this is a gluten-free recipe that makes for a great snack that your whole family will find appealing. It’s easy to transport, share and include in your lunch sack or when you are busy. And for those with dietary restrictions in grains, dairy, eggs, soy and sugar, this is a stellar option that takes out the unnecessary additives and gives you a naturally sweet snack or dessert. In place of flour, this recipe with chia seeds calls for plantains! Another beloved and familiar taste! The perfect trifecta! […]

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