These bars are delicious, nutritious, and perfect for easy grabbing and go-ing. Try them as a pre-workout snack or quick breakfast! Who said vegan baked goods aren’t tasty?!
Almond Butter Banana Breakfast Bars (vegan)
(makes 10-12 bars)
Ingredients:
[Dry]
- 1 C spelt flour (see this post for more info on spelt)
- 1 C old fashioned rolled oats
- 1/2 C finely ground flaxseed
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt
[Wet]
- 1/2 C unsweetened applesauce
- 1/3 C pure maple syrup
- 1/4 C smooth almond butter
- 2 very ripe bananas, mashed
Instructions:
Preheat oven to 350.
1) In two separate bowls, mix dry ingredients and wet ingredients, then combine, adding wet to dry and stirring gently until mixed.
2) Pour mixture into a pan and pat it down evenly. (If you’ve learned anything from my blog, I hope it’s that you should always top baked goods with raw oats to make them look pretty 
)
3) Pop into the oven and bake for about 25 or so minutes. Fork check to make sure they are done.
And voila! So easy
Nutritional Stats:
Per bar if cut into 10 bars: 206.7 calories, 6.6 grams fat, 0 grams cholesterol, 187.7 grams sodium, 33.6 grams carbs, 14 grams sugars, 5.6 grams fiber, 3.6 grams protein
Per bar if cut into 12 bars: 172.2 calories, 5.5 grams fat, 0 grams cholesterol, 156.4 grams sodium, 28.03 grams carbs, 11.6 grams sugars, 4.7 grams fiber, 3 grams protein
Click here for the original post with LOTS more photos!
33 Comments Created by Anne P
[...] First things first – by popular demand, the nutritional information for my vegan Almond Butter Banana Breakfast Bars! [...]
Awesome stats! Can’t wait for my kitchen to be done with remodeling. I can’t wait to make these.
I cannot WAIT to make these!! I just put two very ripe bananas in the freezer last week to save for baking, so I’m going to pull them out soon and get to it. YUM!
MUST MAKE THESE!!
p.s. these would be great in muffin form too, don’t you agree?
Question: what could be substituted for the maple syrup? Down here (in Texas) the real stuff is super expensive, and using the fake would just defeat the whole purpose
Would agave nectar or honey work? I’m not so keen on using agave nectar with the recent studies showing it is processed by your body very much like white sugar is. I’d be super happy to use honey! 
Thanks!
Honestly, I’m not sure what would work instead of maple syrup. I’d recommend just splurging on it… I think honey might be too sticky! You could try it, though
So I tried these with a few substitutions:
1. Honey for maple syrup – totally worked! The applause & other wet ingredients prevented any sticky situations.
2. Wheat germ for ground flaxseed – I couldn’t find any ground flaxseed here, and the hubs wasn’t keen on grinding them in the coffee grinder, so I googled “substitutions for ground flaxseed” and someone suggested wheat germ. I think it worked well. The original recipe may be a bit denser, but these were a big hit at the office.
Next time I’m going to add some grated carrot, some almonds, and some cherries. Thanks for the recipe! Super yummy!
Hahaha my phone does some interesting things in spellcheck! Change “applause” to “apple sauce”
Yay I’m glad the substitutions worked! Thanks for reporting back
I can’t wait to try this recipe!
I just made this last night and it is SO GOOD. My husband was raving over it and our 2.5 yr-old twins gobbled it up!
I didn’t have maple syrup so I used agave and it was great! 
Thanks so much for sharing such a wonderful recipe!
Yay I’m so glad your family liked it!
Made this yesterday in an 8×8 pan, so ended up with nine thick squares – super yummy, but I am totally not getting the almond butter flavor! Thanks for the recipe – they’re working great as grab and go breakfasts & snacks as I’m headed out to school
Hey Anne! This recipe looks great! Thanks for posting the nutrition stats for it. I was wondering if you would be able to share how long these bars stay good/fresh for once baked. Thanks!
Oh, and Happy Birthday!!
I keep mine in the fridge so they last longer – but probably a week or so? You could also freeze them!
Great, thanks for your help
Wow, these look delicious! Just found your blog and I really like it! I will hopefully be starting school next year in medical dietetics, good luck with your studies!
Yummy!! I’m gonna try with some gluten-free oats ;o)
Thank you thank you thank you! I just made these and they are perfect! Just sweet enough, without feeling like you’re having dessert. The oats provide great chew, and I left my banana a bit chunky so every so often you get a sweet, gooey bite. Brilliant recipe!
Hooray! Glad you loved them
You’re making me crave some now!
Hi Anne, I asked this in your main blog for this recipe but I thought I would ask again, what size pan did you use? I am quite simply **dying** to make these! They look delish!
Hi Anne, I just made them and they’re baking in the oven as I type. I did an 11×7 pan. I hope that is okay…
Sorry for the delay! I was stuck in class all day. I used an 11×7! So you are good to go
Enjoy!
Thanks for the reply, Anne. I made them and they are DELISH!!!!!!!!!! These are my new favorites! Thank you, thank you, thank you!!!!!!
Hooray!!
I love love love these breakfast bars! The first time I made them as written and they were great! The second time I made them, I added a half cup of walnuts & a half cup of dried cherries and they were even better! Thanks Anne!
Fabulous recipe! My 94-year old Italian Nani and I made these yesterday and they were “delizioso”!! (in typical italian cooking style, Nani wanted to add red wine to these, but I managed to convince her to stick to the recipe this time!!) Thanks Anne!
Aw, I love that you made them with your Nani! That’s so cute
Glad you enjoyed them!
Do we think these would be just as tasty with regular whole wheat flour and without the flax seeds? If so what do you think is a good substitute for the flax seed to get the same density?
Hey there – you can leave out the flaxseed, but DON’T use regular whole wheat flour in place of WW pastry flour. WW pastry flour creates a nice, soft texture – regular WW will be way too dense. You can substitute half whole wheat flour and half regular white flour and that should roughly be the same texture. Or, just buy some WW pastry flour
It’s the best!
So great!
Thanks for the advice! I cannot wait to make these with the substitutes. I have been trying to find a grab and go breakfast for sometime now
[...] recipes, and I will turn them into healthy, whole grain Sweet Potato Cranberry Coconut Muffins, Almond Butter Banana Breakfast Bars, and Carrot Cake [...]