Banana Chocolate Brownie Bites
If you have ever just wanted something a little sweet, but like me, you aren't interested in becoming a full-blown baker, I've got you covered. These delicious little treats are a great way to satisfy that sweet tooth while making minimal dishes and sneaking in a bit of extra fibre to keep our whole body happy.
This recipe is so straightforward. It's gluten and dairy-free, and I keep it nut-free because of my allergies but don't worry, I'll provide you with workarounds if you prefer to have yourself a festive nut party at home.
Now we all know that when our bananas get all gross and brown and spotty, they make delicious banana bread. They are also delightful sweetening agents that keep your tastebuds excited while still providing your body with fibre, potassium, vitamin B6 and are an all-around great source of energy.
What could be better than a delicious sweet banana, sunflower seed butter, and CHOCOLATE. I am not a baker, and I have never claimed that, so you know this recipe will be quick, easy and pretty much foolproof.
Ingredients
1 medium banana, mashed
1/4 cup maple syrup
1/2 cup sunflower seed butter
2 tbsp of oat milk
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 cup dark chocolate chips
Directions
Preheat oven to 350F. If you are working with a traditional muffin tray, line with baking cups and set aside. You can skip this step if you are using a silicone muffin tray. I highly recommend the silicone tray.
In a mixing bowl, combine all ingredients, mix until most of the lumps are gone. Depending on how well mashed your banana was, there will likely still be some banana chunks, but make sure your mixture is well stirred and combined.
Divide the mixture into the muffin tins equally. The recipe should yield 9 brownie bites.
Cook for 17-20 minutes, the centre of the brownie should be set, and it should have a sponge-like texture.
Remove from oven and allow the muffin to cool in the tray for 5-10 minutes before removing and placing them on a cooling rack. The enjoy!
