Ever since I can remember, my aunt would always pack the most delicious brownies for dessert on the boat during the summer. After a big meal that typically included BBQ chicken, coleslaw and potato salad, she would pop open her container full of chocolatey, gooey brownies that my cousins and I would enjoy. With summer in full swing, I thought I would try to create a brownie recipe that I could enjoy more often than just on the boat and that would be a bit kinder to the waistline.
These high fiber and high protein chocolate brownie bites have all the chocolatey flavor you need to curb that sweet tooth, yet are nutrient dense and satisfying. Fiber, as we all know, keeps you regular, but it also helps lower cholesterol, control blood sugar spikes and can even help improve your skin. The other shining star in this recipe is protein – which, again, we all know is an essential nutrient in our diets to help repair cells, produce hormones and keep us feeling satiated and full. You won’t regret making this healthy chocolate treat and your body will also be thanking you!
Ingredients (makes approx. 24 mini muffins):
1 cup wheat bran
2 scoops chocolate protein powder
1/4 cup coconut flour
2 tsp. baking powder
2 tbsp. raw cacao powder (or unsweetened cocoa powder)
1 cup unsweetened almond milk
3/4 cup agave, honey or maple syrup
Preheat oven to 350 degrees Fahrenheit and spray or grease a non-stick mini muffin tin (or regular) with non-stick spray or coconut oil.
In a large bowl, mix the dry ingredients together and set aside. In another bowl, mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and stir until well combined. Feel free to add in chocolate chips, nuts or dried fruit here.
Divide the batter in to the muffin cups evenly and bake in the oven for 20-25 minutes (or until toothpick comes out clean). Enjoy!
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