👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or grease it well with non-stick spray.
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2
In a large mixing bowl, combine the applesauce (or mashed banana), nut butter, maple syrup, and vanilla extract. Whisk until completely smooth and well combined.
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3
In a separate medium bowl, whisk together the cocoa powder, protein powder, granular sweetener (if using), baking powder, and salt. Ensure there are no lumps.
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4
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. The batter will be very thick. If it seems too dry or stiff to scoop, add milk 1 tablespoon at a time until it reaches a thick but scoopable consistency.
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5
Gently fold in the 1/4 cup of mini chocolate chips.
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6
Using a small cookie scoop or two spoons, portion the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Sprinkle a few extra chocolate chips on top of each bite, if desired.
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7
Bake for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Be careful not to overbake, as they will dry out.
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8
Allow the brownie bites to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool. Enjoy!
💡 Notes
For the best fudgy texture, use a good quality chocolate protein powder. If using a very absorbent powder, you might need an extra splash of milk. These bites are excellent chilled! Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
6g
Total Fat
4g
Saturated Fat
2g
Carbs
8g
Fiber
2g
Sugar
3g
Sodium
70mg
Cholesterol
10mg
