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Protein brownie bites cooling in silicone baking cups showing fudgy chocolate texture

Flourless Chocolate Protein Brownie Bites

Rich, fudgy protein brownie bites made with just 5 simple ingredients and naturally sweetened with bananas
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 portions
Course: Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

  • 3 very ripe bananas
  • 0.5 cup smooth peanut butter or almond butter
  • 0.5 cup vanilla or chocolate protein powder about 2 scoops
  • 0.25 cup unsweetened cocoa powder
  • 1 sprinkle mini chocolate chips optional

Equipment

  • 8 silicone baking cups
  • Muffin tin
  • Medium-sized bowl

Method
 

  1. Preheat the oven to 350°F (175°C)
  2. In a medium-sized bowl, mash the bananas until smooth (a few small lumps are okay)
  3. Stir in the peanut butter until fully combined
  4. Add the protein powder and cocoa powder, mixing until the batter is smooth
  5. Place 8 silicone baking cups into a muffin tin. Evenly divide the batter among them
  6. Sprinkle mini chocolate chips on top of each brownie bite if using
  7. Bake for 20 minutes or until the tops look set
  8. Allow them to cool completely before removing from the baking cups. The brownies will firm up as they cool

Notes

Use very ripe bananas for best natural sweetness. Sunflower seed butter can substitute nut butters for allergy concerns. Store in refrigerator for up to 5 days or freeze for up to 3 months. Brownies will firm up as they cool completely.