Chocolate Protein Brownie Cups

Rich, fudgy, and packed with protein, these chocolate protein brownie cups are a wholesome twist on a classic indulgence. Made without flour or refined sugar, these guilt-free treats are ideal for satisfying your sweet tooth while keeping your nutrition goals in check. Whether enjoyed as a post-workout snack or a healthy dessert, they’re full of flavor, protein, and chocolatey goodness.

Why You’ll Love This Recipe

• High in protein — ideal for active lifestyles
• Naturally gluten-free and refined sugar-free
• Made with wholesome, everyday ingredients
• Quick and easy — ready in under 30 minutes
• Perfectly portioned in individual cups
• Rich chocolate flavor with a fudgy texture
• Banana adds natural sweetness and moisture
• Great for meal prep and on-the-go snacking
• Customizable with your favorite protein powder
• Kid-friendly and great for lunchboxes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• almond butter (or any natural nut butter)
• ripe bananas, mashed
• unsweetened cocoa powder
• chocolate protein powder (plant-based or whey)
• maple syrup or honey
• vanilla extract
• baking soda
• salt
• dark chocolate chips or chunks

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin.
2. In a large mixing bowl, combine almond butter, mashed bananas, maple syrup, and vanilla extract. Mix until smooth.
3. Add cocoa powder, protein powder, baking soda, and salt. Stir until the batter is fully combined.
4. Gently fold in the dark chocolate chips or chunks.
5. Divide the batter evenly into 8 muffin cups.
6. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Let the brownie cups cool in the muffin tin for 10 minutes before transferring to a wire rack.
8. Serve warm or store for later.

Servings and timing

Servings: 8
Prep time: 10 minutes
Baking time: 18 minutes
Total time: 28 minutes
Calories per serving: Approximately 190 kcal

Variations

• Nut-free: Use sunflower seed butter instead of almond butter.
• Vegan option: Choose a plant-based protein powder and use maple syrup instead of honey.
• Add-ins: Fold in chopped nuts, shredded coconut, or dried fruit for texture and flavor.
• Extra chocolatey: Add a teaspoon of espresso powder to enhance the chocolate flavor.
• Sweeter option: Increase the maple syrup by 1–2 tablespoons for a sweeter treat.
• Frosted version: Top with a dollop of Greek yogurt or dairy-free chocolate frosting.

Storage/reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days to extend freshness.
• Freezer: Freeze in a sealed container for up to 1 month. Thaw overnight or microwave before serving.
• Reheating: Warm in the microwave for 10–15 seconds for a freshly baked texture.

FAQs

Are these brownie cups gluten-free?

Yes, this recipe contains no flour and is naturally gluten-free. Just ensure your protein powder is also certified gluten-free.

Can I use peanut butter instead of almond butter?

Absolutely. Peanut butter works well and gives a slightly different flavor. Any natural nut or seed butter can be used.

Is protein powder necessary?

Yes, it helps boost the protein content and adds structure. If omitting, replace with additional cocoa powder and slightly reduce the sweetener.

What type of protein powder works best?

Chocolate-flavored protein powder, either plant-based or whey, works best. Use a brand with minimal sweeteners or additives for best results.

Can I make this recipe without bananas?

Bananas add moisture and sweetness. If avoiding bananas, try unsweetened applesauce or pumpkin puree, though texture and taste may vary.

How can I tell when the brownie cups are done?

Insert a toothpick — it should come out with a few moist crumbs but not wet batter. They will firm up as they cool.

Can I double the recipe?

Yes, you can easily double the ingredients and bake in two muffin tins or in batches. Adjust baking time slightly if needed.

How sweet are these brownie cups?

They are lightly sweetened, designed as a healthier treat. You can increase the maple syrup or add a few drops of stevia for more sweetness.

Can I use cacao powder instead of cocoa powder?

Yes, raw cacao powder can be used in place of cocoa powder for a slightly richer, more intense chocolate flavor.

Are they suitable for children?

Yes, these brownie cups are made from wholesome ingredients and are free of refined sugar, making them suitable for kids and adults alike.

Conclusion

Chocolate Protein Brownie Cups offer the perfect combination of rich chocolate flavor and nutritious ingredients. Whether you’re looking for a post-workout boost, a healthy dessert, or a kid-approved snack, these fudgy, protein-packed treats check all the boxes. Easy to make, satisfying to eat, and perfect for storing or freezing — this is a recipe you’ll turn to again and again.

Chocolate Protein Brownie Cups

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Rich, fudgy, and packed with protein, these chocolate brownie cups are a healthy twist on your favorite indulgent treat — perfect for post-workout snacking or wholesome dessert cravings.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 cup almond butter (or any natural nut butter)
• 2 ripe bananas, mashed
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chocolate protein powder (plant-based or whey)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips or chunks

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Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin.
2. In a large mixing bowl, combine almond butter, mashed bananas, maple syrup, and vanilla. Mix until smooth.
3. Add cocoa powder, protein powder, baking soda, and salt. Stir until fully combined.
4. Fold in dark chocolate chips or chunks.
5. Divide the batter evenly into 8 muffin cups.
6. Bake for 15–18 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. Let the brownie cups cool in the tin for 10 minutes before transferring to a wire rack.
8. Serve warm or store in an airtight container for up to 5 days.

Notes

• You can substitute almond butter with any natural nut or seed butter of your choice.
• For a vegan version, use maple syrup and a plant-based protein powder.
• These brownie cups can be frozen for up to 1 month.

Nutrition

• Serving Size: 1 brownie cup
• Calories: 190 kcal
• Sugar: 9g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg