Banana Blender Brownie Bites
These brownie bites are quick, easy, and filled with wholesome ingredients. This is the perfect recipe to add to your weekly meal prep so you’ll always have a healthy snack on the go!
- 1 cup old fashioned oats i used, gluten free, old fashioned oats
- ½ cup almonds raw or roasted
- 3 bananas overripe
- 7 dates pitted and soaked in hot water
- 1 Tbsp milk i used, almond milk, but any milk you prefer will work
- ¼ cup cocoa powder
- pinch salt
Step by Step Instructions
Preheat the oven to 325 and prepare a mini muffin pan by greasing it with cooking spray. If you don’t have a mini muffin pan you can always make these in a 8×8 pan.
First, if your dates are not soft or fresh and still contain their seeds, slice in half lengthwise, and soak in hot water for 5 minutes.
Next add your oats and almonds to your high powered blender. Pulse until a meal forms and resembles a grainy flour mixture.
Toss in your three ripe bananas, dates, milk, cocoa powder, and salt. Blend on high for 2 minutes until mixture is smooth and reaches a batter consistency. Scrape down sides of the blender halfway through.
Pour batter into each cup filling them until full. These won’t rise too much so it’s fine to fill them until the top line.
Bake for 12 minutes until muffins are firm. If you’re using an 8×8 baking dish, bake for 25 minutes. Cool muffins on a cooling rack and enjoy! Store these in an airtight container for 1 week, or 2 weeks in the fridge.
These also freeze well! If you would like to freeze, place muffins in a freezer bag and freeze for up to 3 months. Simply defrost the muffins the day before in the fridge and enjoy the next day.
Hey there! I’m Kristy. I’m the sweet tooth, photographer and recipe developer behind Radish Roots. Some of my happiest memories were created around a table filled with good food and good people. Here, you’ll find recipes and stories inspired by my life as a foodie and the people I love.