Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 scoop chocolate protein powder
- 2 tbsp almond butter
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup or honey
- 1 large egg (or flax egg for vegan option)
- 1/2 tsp vanilla extract
- Pinch salt
- 1-2 tbsp milk of choice (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with cups.
- Whisk together almond flour, cocoa, and protein powder in a bowl.
- In another bowl, mix almond butter, applesauce, maple syrup, egg, vanilla, and salt until smooth.
- Combine wet and dry ingredients; add milk if needed to loosen.
- Spoon batter into mini cups and bake 12-14 minutes until set. Let cool before removing.
Notes
- Can be made vegan with a flax egg and dairy-free milk.
- Store in the fridge up to 5 days or freeze for longer storage.
- Adjust sweetness to taste with maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Method: Bake
- Cuisine: American
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 brownie bite (30 g)
- Calories: 110 Kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
