Makes 4 Servings
Macros: 172 Cal, Fat 10g, Carbs 19g, Fibre 3g, Protein 5g
1/2 Banana (medium, mashed)
1 3/4 tbsps Maple Syrup
3 1/2 tbsps All Natural Peanut Butter
2 2/3 tsps Unsweetened Almond Milk
3 1/2 tbsps Cocoa Powder
1/4 tsp Baking Powder
1 3/4 tbsps Dark Chocolate Chips
Preheat the oven to 350ºF (176ºC) and line a muffin tin with baking cups.
In a mixing bowl, combine the mashed banana, maple syrup, peanut butter, and almond milk. Stir in the cocoa powder and baking powder then fold in the chocolate chips. The batter should be thick and fudgy.
Divide the batter between the baking cups and bake for 17 to 20 minutes or until the brownies are spongy to the touch.
Let the brownies cool slightly in the pan before transferring to a cooling rack to cool completely. Enjoy!
Leftovers: Keep in an airtight container for up to five days.
Serving Size: One serving is one brownie.
More Flavour: Add vanilla extract or a pinch of salt.
Additional Toppings: Top with more chocolate chips before baking.
Banana: A ripe, just speckled banana works best for this recipe.