Ingredients
1 cup rinsed and drained black beans
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1/4 cup almond butter
2 scoops unflavored or chocolate plant-based protein powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs or 2 flax eggs (1 tablespoon ground flax + 3 tablespoons water)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners
In a food processor, blend black beans until smooth (add 1-2 tablespoons water if needed to achieve a puree)
Add cocoa powder, maple syrup, almond butter, protein powder, vanilla, baking powder, and salt to the food processor. Blend until fully combined
Stir in eggs or flax eggs until smooth and thick
Spoon 2 tablespoons of batter into each muffin liner
Bake for 18 minutes or until a toothpick inserted comes out clean
Let cool completely before removing from pans
Notes
Use a high-powered food processor for smooth texture
Substitute flax eggs for vegan option
Store in an airtight container at room temperature up to 2 days or freeze for 2 months
Can be made gluten-free as long as all ingredients are certified gluten-free
- Prep Time: 15
- Cook Time: 18
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bite
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg