Are you looking for a healthy reset this week? It is 3 pm and you need a boost. These high protein brownie bites are the perfect solution. They are sweet, fudgy, and so satisfying.
This recipe delivers a rich chocolate treat without the stress. You only need five simple ingredients from your pantry. It is the ultimate way to fuel your body. You will love how quick and easy they are.
Why This Recipe Is a Winner
This recipe is a winner because it uses only five ingredients. You likely have everything in your kitchen right now. It is perfect for a busy weeknight or meal prep. You get a rich chocolate flavor without refined flour.
These treats fit perfectly into your healthy reset routine. They store well in the fridge all week long. Your family will love the rich chocolate taste. It feels like a dessert but fuels your body. You can enjoy these guilt-free snacks anytime.
Simple Method
The method is incredibly straightforward and fast. You do not even need a stand mixer. Just one bowl and a fork will work. You will have a healthy snack ready in twenty-five minutes. It is truly foolproof for any home cook.
Ingredients You’ll Need
These bites use mostly pantry staples and fresh, seasonal bananas.
- 3 medium ripe bananas, mashed
- 0.5 cup smooth almond butter
- 0.5 cup chocolate whey protein powder
- 0.25 cup unsweetened cocoa powder
- 0.25 cup dark chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
- In a large mixing bowl, mash the ripe bananas until a smooth consistency is achieved.
- Stir in the almond butter until fully integrated with the banana base.
- Add the chocolate protein powder and cocoa powder, mixing until a thick, uniform batter forms.
- Fold in the dark chocolate chips using a spatula.
- Divide the batter evenly among 12 muffin wells.
- Bake for 12 to 15 minutes or until the edges are set but the center remains slightly soft.
- Allow the bites to cool completely in the tin to ensure structural integrity before removing.
Best Ways to Enjoy It
Serve these bites with a cold glass of milk. They are wonderful for a quick breakfast on the go. Pack them into lunchboxes for a kid-approved treat. You can even enjoy them as a post-workout snack. They look beautiful on a small serving platter.
Storage & Reheating
Keep these bites in an airtight container. They stay fresh in the fridge for five days. You can also freeze them for later. Simply thaw one at room temperature for ten minutes. This makes busy mornings much easier for you. They do not require reheating to be delicious.
Tips for Best Results
- Use very spotty bananas for the best natural sweetness.
- Do not skip the cooling step in the tin.
- Avoid overbaking to keep the centers soft and fudgy.
- Use a cookie scoop for even muffin portions.
- Try sunflower seed butter for a nut-free version.
- Add a pinch of sea salt on top for flair.
Ways to Switch It Up
- Swap almond butter for peanut butter for a classic combo.
- Add chopped walnuts for a nice crunch.
- Use white chocolate chips for a fun visual contrast.
- Sprinkle in some cinnamon for a warm fall flavor.
Common Questions
Can I use plant-based protein powder?
Yes, you can use plant-based protein. The texture might be a bit drier. You may need a splash of almond milk.
Are these brownie bites gluten-free?
They are naturally gluten-free as written. Always check your protein powder label to be sure. They contain no flour at all.
Can I use green bananas?
No, you should use very ripe bananas. Ripe bananas provide the sweetness and the soft texture. Green bananas will be too starchy.
I hope these brownie bites make your week a little sweeter. They are such a simple way to stay on track with your goals. Enjoy every fudgy bite!
— Katie Wood
Ingredients
- 3 medium ripe bananas, mashed
- 0.5 cup smooth almond butter
- 0.5 cup chocolate whey protein powder
- 0.25 cup unsweetened cocoa powder
- 0.25 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
- In a large mixing bowl, mash the ripe bananas until a smooth consistency is achieved.
- Stir in the almond butter until fully integrated with the banana base.
- Add the chocolate protein powder and cocoa powder, mixing until a thick, uniform batter forms.
- Fold in the dark chocolate chips using a spatula.
- Divide the batter evenly among 12 muffin wells.
- Bake for 12 to 15 minutes or until the edges are set but the center remains slightly soft.
- Allow the bites to cool completely in the tin to ensure structural integrity before removing.
