Mini 100-Calorie Protein Brownies have quickly become one of my go-to fall treats. They’re rich, soft, and satisfyingly chocolatey, but without the sugar crash. My journey with these bite-sized delights started in a small kitchen tucked behind a bustling street market in Istanbul, where I first learned to bake with intention and balance. I wanted to create a dessert that tasted like comfort but supported my energy and wellness goals. These brownies were born out of that mission. They’re portion-controlled, rich in protein, and deeply satisfying.
There’s something magical about the way chocolate brownies fill a kitchen with warmth. The crisp leaves outside, the cozy socks inside, and the smell of cocoa wafting through the house, that’s the fall feeling I wanted to capture. Now, home bakers like you can enjoy that same joy without worrying about overindulgence. These Mini 100-Calorie Protein Brownies are beginner-friendly, freezer-ready, and easily adaptable for gluten-free or dairy-free needs. Plus, they only take one bowl. Let’s bake joyfully and guilt-free, one rich square at a time.
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Mini 100 Calorie Protein Brownies
- Total Time: 20 minutes
- Yield: 12 mini brownies
- Diet: Vegetarian
Description
Rich, soft, and chocolatey, these Mini 100-Calorie Protein Brownies are portion-controlled, protein-packed, and ready in just 20 minutes. A fall favorite that feels indulgent but fits into any balanced lifestyle.
Ingredients
- ½ cup oat flour (or finely ground rolled oats)
- 2 tablespoons unsweetened cocoa powder
- 1 scoop chocolate protein powder (whey or plant-based)
- ⅓ cup coconut sugar or light brown sugar
- ½ teaspoon baking powder
- Pinch of sea salt
- 1 large egg
- ¼ cup Greek yogurt (plain, full-fat or 2%)
- ¼ cup unsweetened applesauce
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons dark chocolate chips (mini preferred)
- Optional: 1 tablespoon chopped walnuts or pecans
Instructions
- Preheat oven to 325°F (165°C). Line a mini muffin tin with liners or lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together oat flour, cocoa powder, protein powder, sugar, baking powder, and salt.
- Add egg, Greek yogurt, applesauce, milk, and vanilla. Stir until just combined—do not overmix.
- Fold in chocolate chips and chopped nuts if using.
- Spoon the batter into mini muffin cups, filling each about ¾ full. Bake for 10–12 minutes until tops look set.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely for storage.
Notes
Don’t overbake, protein powder can dry things out. Silicone molds make for easy removal. Add a hint of espresso powder for richer flavor. Always cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need: Ingredients for Mini 100-Calorie Protein Brownies
These brownies require simple ingredients and no fancy gadgets. Every item serves a purpose, flavor, texture, or nutrition.
Dry Ingredients:
- ½ cup oat flour (or finely ground rolled oats)
- 2 tablespoons unsweetened cocoa powder
- 1 scoop chocolate protein powder (whey or plant-based)
- ⅓ cup coconut sugar or light brown sugar
- ½ teaspoon baking powder
- Pinch of sea salt
Wet Ingredients:
- 1 large egg
- ¼ cup Greek yogurt (plain, full-fat or 2%)
- ¼ cup unsweetened applesauce
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
Optional Mix-ins:
- 2 tablespoons dark chocolate chips (mini preferred)
- 1 tablespoon chopped walnuts or pecans
If you’re feeling festive, try swapping in pumpkin purée instead of applesauce for a seasonal spin. This cozy twist pairs beautifully with a warm drink and a soft blanket, just like these healthy pumpkin oatmeal bars.
Easy Step-by-Step Instructions
You’ll love how quickly these Mini 100-Calorie Protein Brownies come together. From prep to plate, you’re just 20 minutes away from warm brownie bliss.
Step 1: Preheat & Prep
Set your oven to 325°F (165°C). Line a mini muffin tin with liners or lightly spray with nonstick cooking spray.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together oat flour, cocoa powder, protein powder, sugar, baking powder, and salt.
Step 3: Add Wet Ingredients
Crack in the egg, then add Greek yogurt, applesauce, milk, and vanilla. Stir until just combined. Don’t overmix, it keeps the brownies tender.
Step 4: Fold in Extras
Gently stir in chocolate chips and chopped nuts if you’re using them.
Step 5: Bake
Spoon the batter into the mini muffin cups, filling each about ¾ full. Bake for 10–12 minutes. The tops should look set but still soft in the middle.
Step 6: Cool & Enjoy
Let them cool in the pan for 5 minutes, then transfer to a wire rack.
For another chocolatey bite that’s still on the lighter side, check out these eggless brownie recipes, they’re great for allergy-friendly baking days.
Tips for Brownie Success
Even simple recipes have little tricks that make a big difference.
- Don’t overbake. Protein powder can dry things out quickly. Pull them out when the centers are still a little soft.
- Use silicone muffin molds. They pop out like a dream and save cleanup time.
- Add a hint of espresso powder. Just ¼ teaspoon deepens the chocolate flavor without adding a coffee taste.
- Cool completely before storing. Warm brownies in containers lead to soggy tops.
If you love getting creative with ingredients, you’ll also enjoy this protein cottage cheese cookie dough, another smart way to pack protein into your sweets.
Flavorful Variations
These Mini 100-Calorie Protein Brownies are incredibly flexible. Here are ways to adapt them to your preferences:
1. Gluten-Free:
Use certified gluten-free oat flour and double-check your protein powder label.
2. Vegan-Friendly:
Swap the egg for a flax egg, use a dairy-free Greek yogurt alternative, and choose a plant-based protein powder.
3. Streusel Topping:
Combine oats, chopped nuts, a bit of cinnamon, and coconut sugar. Sprinkle over each brownie before baking for a crunchy, cozy finish. This idea is inspired by our apple-pumpkin streusel muffins.
4. Chocolate-Peanut Butter Swirl:
Drop a small spoonful of natural peanut butter on top of each brownie and swirl with a toothpick before baking.
Love that balance of indulgent taste with better-for-you ingredients? Try zucchini brownies next, they’re another moist, satisfying option.
Storage & Freezing
Here’s how to keep your Mini 100-Calorie Protein Brownies fresh and delicious all week:
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Lasts up to a week, especially if your home is warm.
- Freeze: Flash-freeze on a baking tray, then transfer to a zip-top freezer bag. Thaw one at a time for quick snacks.
For freezer-friendly desserts, also bookmark these cashew ice cream bars and chocolate cottage cheese ice cream, both are rich and refreshing, even without the extra calories.
Why These Brownies Are a Favorite
These brownies hit that sweet spot between healthy and indulgent. Each one is:
- Around 100 calories
- Packed with 5–6g of protein
- Made from wholesome, easy-to-find ingredients
- Gluten-free and dairy-free adaptable
- Ready in just 20 minutes
They make a perfect lunchbox treat, meal prep snack, or late-night craving fix, without knocking you off track. For even more simple sweets, explore our list of easy chocolate desserts.
Conclusion
Baking doesn’t have to mean starting from scratch or sacrificing your health goals. These Mini 100-Calorie Protein Brownies bring together flavor, texture, and nutrition in one cozy bite. Whether you’re prepping for the week or craving a fall treat, they’re always a good idea. Try a batch this weekend and let your kitchen smell like chocolatey happiness.