Ingredients
Scale
- 1 ripe banana (mashed)
- 1/2 cup Greek yogurt
- 1 egg
- 2 tablespoons cocoa powder
- 1/4 cup oat flour
- 1 tablespoon honey or maple syrup
- 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
- In a mixing bowl, combine the mashed banana, Greek yogurt, and egg, and whisk until smooth.
- Stir in the cocoa powder, oat flour, and honey or maple syrup until just combined.
- Gently fold in the dark chocolate chips, being careful not to overmix.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake for 12–15 minutes, or until the tops are crackled and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- For a vegan option, replace the egg with a flax egg and use dairy-free chocolate chips.
- Adjust sweetness by adding more or less honey/maple syrup to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 brownie bite
- Calories: 60
- Sugar: 5g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg