These gluten free brownie bites are a delicious way to to get you that little chocolate fix you crave. Their petite size also makes them a fun occasional lunch box treat.
OK, so I admit, these little brownie bites came to be as a result of my love for the two-bite brownies from Whole Foods. But knowing I could easily make them a little healthier and better suited to my own digestive needs, I decided to try and make my own version.
(Or maybe I was just looking for an excuse to bake something chocolatey?)
And bake I did. I think I made 5 batches before finally settling on this one. I made each batch with varying combinations of white whole wheat flour, oat flour, almond flour, mashed bananas, sucanat sugar, brown sugar, maple syrup, butter, canola oil, and coconut oil! Wow! So many fun ingredients to play around with.
While they were all delicious, I found the almond flour led to a moister, more chocolatey and tender brownie. My lactose sensitive belly also preferred the coconut oil over the butter. (I probably don’t even need to tell you that they were also a hit with the rest of my family…who seemed to love every version I made!)
While I wouldn’t call these brownie bites healthful, they are healthier than most because of the wholesome ingredients and petite size. They also contain a fair amount of real cocoa, an excellent source of antioxidants.These gluten free, dairy free bite-sized brownies are the answer to your craving! Click To Tweet
So if you are looking for a perfectly portioned bite-sized brownie that will leave both your taste buds and belly happy, give these a try! Feel free to substitute any flour or oil that you like–but know that almond flour is higher in fat than regular flour, which is probably part of the reason they were so moist. Enjoy!
If you want more cocoa-filled recipes, give the following a try:
- Nonstick spray
- ½ cup melted coconut oil
- ⅔ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- Preheat oven to 350 degrees F and spray regular muffin pans with cooking spray. (Makes 24).
- In a large bowl, mix together melted coconut oil and maple syrup. Add eggs and vanilla and whisk to combine.
- To the same bowl, stir in flour, cocoa powder, and salt. Mix until smooth.
- Portion into 24 regular sized muffin tins. Bake for 8-10 minutes.
- Cool on a wire rack. Enjoy!
Add coconut flakes or chopped nuts to the tops before baking.