Ingredients:

  • 1 cup (245g) Plain non-fat or 2% Greek Yogurt
  • 1/2 cup (128g) Creamy almond butter or peanut butter
  • 1/3 cup (80ml) Pure maple syrup or honey
  • 1 large room-temperature egg
  • 1 tsp Pure vanilla extract
  • 2 scoops (70g) Chocolate Whey/Casein protein powder
  • 1/2 cup (45g) Unsweetened dark cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/4 cup (45g) Mini dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a mini muffin tin or line with silicone liners to prevent sticking.
  2. In a large bowl, combine the Greek yogurt, nut butter, maple syrup, egg, and vanilla. Whisk until the mixture is smooth and the yogurt is fully incorporated.
  3. Add the chocolate protein powder, dark cocoa powder, baking powder, and salt. Use a spatula to gently fold the dry ingredients into the wet until streaks of powder disappear.
  4. Gently stir in the chocolate chips, reserving a few to sprinkle on top if desired.
  5. Spoon the batter into the prepared muffin tin, filling each slot about 3/4 full.
  6. Bake for 18–20 minutes. The edges should be set, but the center should still look slightly underdone to ensure a fudgy texture.
  7. Let the bites cool in the pan for at least 15 minutes to allow the internal structure to set properly.