Introduction

Hey there, kitchen friend! Ever have those moments when that snack craving hits, but you want something that feels like a treat and gives you a little boost? I know I do! It used to be a scramble, but then I stumbled upon the magic of these Protein Brownie Bites. They’re seriously a game-changer – super simple to whip up, packed with good stuff, and they taste like little squares of brownie heaven. No baking expertise needed, just a few simple ingredients and about 20 minutes from start to finish. Get ready to fall in love with your new favorite healthy snack!

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at less than 30 minutes, including bake time. Perfect for busy days!
Easy: If you can mash a banana, you can make these! No fancy equipment or techniques required.
Giftable: Pop a batch into a cute tin or bag for a thoughtful, homemade gift.
Crowd-pleasing: Kids and adults alike adore these little bites. They disappear fast!
Healthy-ish: Made with wholesome ingredients like bananas, nut butter, and protein powder, they’re a much better-for-you option than store-bought treats.

Ingredients

Here’s what you’ll need to gather. Most of these might even be in your pantry right now!

3 very ripe bananas: The riper, the sweeter and easier they are to mash! Look for lots of brown spots.
½ cup smooth peanut butter or almond butter: Provides healthy fats and binds everything together. Use your favorite!
½ cup vanilla or chocolate protein powder: Adds that protein punch! I usually use whey or a plant-based blend.
¼ cup unsweetened cocoa powder: Gives them that rich, fudgy brownie flavor without added sugar.
Mini chocolate chips (optional): Because… chocolate! Adds little pockets of melty goodness.

How to Make It

Let’s get baking! You won’t believe how easy this is.

First things first, go ahead and preheat your oven to 350°F (175°C). While it heats up, you can get started on the batter.
Grab a medium-sized bowl. Toss those very ripe bananas in there and get mashing! You want them nice and smooth, with no big chunks left. A fork works perfectly for this.
Now, add your peanut butter or almond butter to the mashed bananas. Stir it all together until it’s really well combined and looks like a creamy, dreamy base.
Time for the dry ingredients! Add the protein powder and the unsweetened cocoa powder to the bowl.
Stir, stir, stir! Mix until all the ingredients are thoroughly combined. Scrape the sides of the bowl to make sure there are no dry spots of protein powder or cocoa hiding. The batter will be thick, like a fudgy cookie dough.
If you’re using them (and I highly recommend it!), gently fold in those mini chocolate chips now. Just a quick mix to distribute them evenly.
Now, spoon the batter into a mini muffin tin or silicone mold. Fill each cavity about two-thirds full. This recipe makes about 12-15 mini bites, depending on how full you fill them.
Pop them into the preheated oven and bake for 15-20 minutes. You’ll know they’re ready when they look set and a toothpick inserted into the center comes out clean (or with just a few moist crumbs, not wet batter).

Substitutions & Additions

This recipe is super flexible! Feel free to play around.

Nut Butter: Any smooth nut or seed butter will work – cashew butter, sunflower seed butter (for nut allergies), or even tahini could be interesting!
Protein Powder: While vanilla and chocolate are great, feel free to experiment with other flavors, just be mindful of added sweeteners. Unflavored protein powder works too, you might just want to add a tiny splash of vanilla extract.
Sweetness: If your bananas aren’t super ripe or you prefer a sweeter bite, you can add a tablespoon of maple syrup or honey to the batter.
Mix-ins: Instead of or in addition to chocolate chips, try chopped nuts (walnuts, pecans), shredded coconut, or a pinch of cinnamon.
Cocoa Powder: Dutch-process or natural cocoa powder both work here.

Tips for Success

Just a couple of pointers to make sure your Protein Brownie Bites turn out perfect every time:

Ripe Bananas are Key: Seriously, the spottier the better! They are naturally sweet and mash easily, which is crucial for the texture.
Don’t Overmix: Once the dry ingredients are just combined, stop mixing. Overmixing can sometimes make baked goods tough.
Silicone Molds are Your Friend: I find silicone mini muffin molds are fantastic for easy removal without sticking. If using a metal tin, make sure it’s well-greased or lined with mini paper liners.
Test for Doneness: Use the toothpick test! Ovens vary, so check around the 15-minute mark.
Prep Ahead: You can mash the bananas and have the nut butter measured out a bit ahead of time, but I find mixing and baking right away gives the best texture. The batter also thickens as it sits.

How to Store It

Once they’re completely cooled (resist the urge to eat them all hot!), store your Protein Brownie Bites in an airtight container.

Counter: They’ll last for 1-2 days at room temperature.
Refrigerator: They stay fresh for up to a week in the fridge. I actually like the slightly firmer texture when they’re chilled!
Freezer: For longer storage, pop them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or microwave for a few seconds.

FAQs

Can I use regular all-purpose flour instead of protein powder?

This recipe relies on the protein powder for structure and the “protein” aspect. Using flour would require significant adjustments to the wet ingredients and would result in a different product, not these protein bites.

Are these gluten-free?

As written, yes, they are typically gluten-free, provided your protein powder and nut butter are certified gluten-free (most are, but always check the label if it’s important to you).

Can I make these into full-sized muffins or a loaf?

The batter is very dense. While you could try, you’d need to adjust the baking time significantly and the texture might be different. This recipe is really optimized for the mini bite size.

Are these truly “healthy”?

They are definitely a healthier alternative to traditional brownies or store-bought snacks, packed with fiber, potassium from bananas, healthy fats, and protein. As with anything, moderation is key, but they’re a great option when you want a treat that offers more nutritional value!

Easy Protein Brownie Bites

Ever have those moments when that snack craving hits, but you want something that feels like a treat and gives you a little boost? These Protein Brownie Bites are seriously a game-changer – super simple to whip up, packed with good stuff, and they taste like little squares of brownie heaven. No baking expertise needed, just a few simple ingredients and about 20 minutes from start to finish. Get ready to fall in love with your new favorite healthy snack!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings 12 mini bites

Equipment

Medium-sized bowl
Fork
mini muffin tin or silicone mold
Oven
toothpick for testing doneness

Ingredients

Main Ingredients

3 very ripe bananas The riper, the sweeter and easier they are to mash! Look for lots of brown spots.
0.5 cup smooth peanut butter or almond butter Provides healthy fats and binds everything together. Use your favorite!
0.5 cup vanilla or chocolate protein powder Adds that protein punch! I usually use whey or a plant-based blend.
0.25 cup unsweetened cocoa powder Gives them that rich, fudgy brownie flavor without added sugar.
Mini chocolate chips optional

Instructions

First things first, go ahead and preheat your oven to 350°F (175°C). While it heats up, you can get started on the batter.
Grab a medium-sized bowl. Toss those very ripe bananas in there and get mashing! You want them nice and smooth, with no big chunks left. A fork works perfectly for this.
Now, add your peanut butter or almond butter to the mashed bananas. Stir it all together until it's really well combined and looks like a creamy, dreamy base.
Time for the dry ingredients! Add the protein powder and the unsweetened cocoa powder to the bowl.
Stir, stir, stir! Mix until all the ingredients are thoroughly combined. Scrape the sides of the bowl to make sure there are no dry spots of protein powder or cocoa hiding. The batter will be thick, like a fudgy cookie dough.
If you're using them (and I highly recommend it!), gently fold in those mini chocolate chips now. Just a quick mix to distribute them evenly.
Now, spoon the batter into a mini muffin tin or silicone mold. Fill each cavity about two-thirds full. This recipe makes about 12-15 mini bites, depending on how full you fill them.
Pop them into the preheated oven and bake for 15-20 minutes. You'll know they're ready when they look set and a toothpick inserted into the center comes out clean (or with just a few moist crumbs, not wet batter).

Notes

Substitution & Additions: Any smooth nut or seed butter will work. Experiment with other protein powder flavors. Add maple syrup or honey for more sweetness. Try chopped nuts, shredded coconut, or cinnamon as mix-ins.

Tips for Success: Ripe bananas are key for sweetness and texture. Don't overmix once dry ingredients are added. Silicone molds are recommended for easy removal. Use the toothpick test for doneness.

Storage: Store completely cooled bites in an airtight container. Lasts 1-2 days at room temperature, up to a week in the refrigerator, or 2-3 months in the freezer.