Healthy Protein Brownie Bites

By: Ally from Ally’s Sweet & Savory Eats

I’ve always been a sweets kind of gal. As long as I can remember I would gladly choose a chocolate chip cookie over a bag of chips. I certainly do love those chips, don’t get me wrong, but if given the choice I’d like to end my meal with some sugar.

I’m not sure which is worse the sugar or the salt. Probably both are equally wrong, right? Why not end my meal with a healthy piece of fruit? Or just drink a nice, cold glass of water? Am I really hungry or am I just trying to satisfy a craving?

The point is we all know we should be eating healthy, yet we still often look the other way. I know I’m not the only one. It’s a struggle for so many of us!

Saying all of this, I do try my best to limit my sweets {unless it is the holiday season, then it’s game on}. During the week I would say 80% of my eating choices are healthy. Often on the weekend, I’ll give myself a cheat day. I’ll make a stuffed-to-your-gills Sunday dinner and the kids will help me put together a dessert. Nothing fancy, often just cookies, or bars or if I’m feeling really ambitious maybe a cheesecake or cobbler.

Well that is all fine and dandy for my cheat day when I can splurge, but what about the weekdays when I just need a tiny bit of something?

This often hits me after a meal, especially a dinner. I just want one bite of something…anything sweet…before I start tackling an evening of cleaning up dinner, dishes, making school lunches, baths and finally exhaustion once everyone is finally in bed.

I wanted to make something that hovered around 100 calories, made with healthy ingredients and most importantly tasted good. After a couple attempts, these Healthy Protein Brownie Bites were born!

With just 5 ingredients, the brownie batter comes together easily with the help of a food processor. A spoonful goes into a sprayed mini muffin tin {topping with two M&M’s is optional, I just thought it made them a bit more pretty}, a few minutes in the oven and viola! Mini, healthy brownie bites that will surely take that chocolate craving away and throw it out the window.

When I plugged all of the ingredients into MyFitnessPal app, they came at right over 100 calories a piece. If you take away the two M&M’s I’m guessing they’d be a bit under 100 calories. I’ll leave that up to you, but not too bad for an end of the night mini treat!

This batch makes around 16 bites, depending on how full you fill the mini muffin tins. I recommend putting them in the fridge to enjoy through the week {my kids loved them in their school lunches!} but they also keep well in the freezer for a little-frozen treat, however, you like it.

Healthy Protein Brownie Bites

1 banana

½ c. smooth Natural peanut butter

¼ c. cocoa

2 scoops vanilla or chocolate protein powder

2 T. raw honey

M&M’s {optional}

Preheat the oven to 350 degrees and lightly grease a mini muffin tin with cooking spray.
In a food processor blend together all of the ingredients, pulsing until smooth. You may need to add a tablespoon or two of water or so if too thick. When done it should be in the consistency of brownie batter.
Place a spoonful of batter into each mini cup, filling about ¾ full. Top with two M&M’s. Bake for 13-14 minutes. Remove from the oven and allow to cool completely.
To keep fresh, keep brownie bites in the fridge or freezer for up to one week.

Healthy Protein Brownie Bites

Scale

Ingredients

1 banana
½ c. smooth Natural peanut butter
¼ c. cocoa
2 scoops vanilla or chocolate protein powder
2 T. raw honey
M&M’s {optional}

Instructions

Preheat the oven to 350 degrees and lightly grease a mini muffin tin with cooking spray.
In a food processor blend together all of the ingredients, pulsing until smooth. You may need to add a tablespoon or two of water or so if too thick. When done it should be in the consistency of brownie batter.
Place a spoonful of batter into each mini cup, filling about ¾ full. Top with two M&M’s. Bake for 13-14 minutes. Remove from the oven and allow to cool completely.
To keep fresh, keep brownie bites in the fridge or freezer for up to one week.