The next time you’re looking for a sweet treat, easy to grab and go snack or quick energy boost, try these little Elvis Brownie Bites on for size. They are loaded with nutrition, but disguised as a sneaky little brownies stuffed with peanut butter. The best part, you can make them in less than 30 min from boiled bean to baked brownie!
Simple Swaps to make these Brownies Healthy
I tossed about every Simple Secret from my arsenal of skinny kitchen tricks in here so these are 100% shifted towards the healthy side of the scale. They are gluten free, vegan, soy and dairy free. There is no added sugar or fat, so the fact that they even taste kind of good almost surprised me when I pulled them out of the oven.
- Instead of oil, I used ripe bananas.
- Instead of sugar, I used ripe bananas.
- Instead of eggs, I used flax eggs (ground flax seeds + water)
- Instead of flour, I used black beans
- Instead of chocolate chips, I used raw cacao powder
- Instead of peanut butter, I used PB2 powder
Peanut Butter and Banana Black Bean Brownies — a.k.a. Elvis Brownie Bites
And yes – I promise, these still taste good and are super easy to make! Follow this recipe and see how simple and yummy healthy baking can be!
- 2 cups cooked black beans
- 2 flax eggs (2T ground flax seeds + 5 T water)
- 2/3 cup raw cacao powder
- 2 overripe bananas
- ¼ tsp sea salt
- 1 tsp vanilla
- 1 ½ tsp baking powder
- ½ cup PB2 peanut butter powder
- 5 T water
- Spray oil
- Preheat the oven to 350 and prepare your mini muffin pan with oil.
- Add beans, flax, water, bananas, salt, vanilla and baking powder to the BlendTec and blend on low for 30 seconds and increase to medium for an additional 15-30 seconds.
- Prepare your peanut butter filling by adding PB2 powder and water to a small dish.
- Fill mini-muffin pan just under half way. Add about a half a teaspoon of PB2, top to cover the peanut butter filling with more brownie batter.
- Bake at 350 for 15 minutes, remove and let cool slightly.
- Store in a covered container, they get better over time and don’t dry out.
Nutrition: These are like little miracle muffins. Each one has only 35 calories, less than one gram of fat, just under 2g of fiber and over 2g of protein per brownie bite. This recipe will make about 30 mini-muffins, which is kind of annoying because there are usually 24 per tray. So you can make 1+ batch, or enjoy the batter as I did – ha! It’s all cooked anyhow.
Black Bean Preparation Tip
I highly suggest buying raw beans and soaking yourself. They are super easy to prepare, so much cheaper, the flavor is better, they’ll have less sodium and you can remove a lot of the “anti-nutrients” beans are known for when you prepare yourself. Just follow the instructions on the bag, but it essentially involves rinsing, soaking (overnight), draining, boiling (2-3 hours), draining and freezing. One bag will make the equivalent of about 4 cans of beans.
#MakeYourMove and Get the Gear
You may remember I’m a part of the Kohl’s #MakeYourMove campaign which is designed to encourage us to eat healthy, exercise more, sleep well and manage stress better. I continue to be impressed with their extensive options for healthy cooking gear! For this recipe, you need two key things:
- You already knew about my mini-muffin pan that I love so much because I used it for my CocoChiaCranberry healthy muffin recipe. I love mini muffin pans because it’s like built in portion control and things bake a whole lot faster when they’re small.
- The other key tool here is the high-speed blender. I use a BlendTec but the Ninja is available at Kohl’s and I’ve heard it’s a great machine. From smoothies, to soups, frozen yogurt and now brownies – high speed blenders can be used for for everything!
Are you ready to #MakeYourMove and blend and bake up some black beans into these delicious little chocolate peanut butter, Elvis brownie bites!?
This post is sponsored by FitFluential on behalf of Kohl’s.
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