Description
These Protein Brownie Bites with Greek Yogurt are a delicious and nutritious snack option that combines rich cocoa and protein powder with wholesome oats and Greek yogurt. Perfectly sized for a quick energy boost, these bites are baked to perfection and topped with creamy Greek yogurt for added flavor and texture. They are easy to make, gluten-free, and provide a balanced mix of protein and carbs ideal for post-workout or anytime snacking.
Ingredients
Scale
Dry Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup chocolate or vanilla protein powder (whey or plant-based)
- ¼ cup oats
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- â…“ cup plain Greek yogurt (full-fat or 2%)
- ¼ cup honey or maple syrup
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or any neutral oil
Optional Add-Ins
- ¼ cup mini dark chocolate chips
- 2 tbsp chopped walnuts or pecans
- Pinch of instant espresso powder
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with silicone baking cups to prevent sticking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cocoa powder, protein powder, oats, baking soda, and salt until the mixture is smooth and well combined with no visible lumps.
- Combine the Wet Ingredients: In a separate bowl, stir together the Greek yogurt, honey or maple syrup, applesauce, eggs, vanilla extract, and melted coconut oil until the mixture is fully blended and smooth.
- Blend the Batter: Pour the wet mixture into a blender or food processor. Add the dry ingredients and blend until the batter is completely smooth with no visible oat texture. This ensures a rich and uniform consistency.
- Fold in Optional Add-Ins: If using, gently fold in the mini chocolate chips, chopped nuts, and a pinch of espresso powder after blending. This keeps the add-ins whole and evenly distributed throughout the batter.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the tops are set and a toothpick inserted into the center of a bite comes out with just a few moist crumbs.
- Cool the Brownie Bites: Let the brownie bites cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before topping.
- Top with Greek Yogurt: Once cooled, spoon a small amount of plain Greek yogurt on top of each brownie bite. Serve immediately or store the yogurt separately if packing them for later.
Notes
- You can substitute honey with maple syrup for a vegan-friendly option.
- Use full-fat or 2% Greek yogurt for best texture and flavor.
- Ensure batter is smooth by blending thoroughly, so no oat pieces remain.
- Optional add-ins add texture and flavor but can be omitted or substituted as desired.
- Store leftover brownie bites in an airtight container in the refrigerator for up to 3 days. Add fresh Greek yogurt just before serving.
- These bites are perfect for a quick protein-packed snack or post-workout treat.
