Protein Brownies

Protein Brownies

  • Prep time:5 mins
  • Cook time:25 mins
  • Servings:8
Nutrition facts(per serving)



  1. Preheat the oven to fanforced 180°C/200°C/350°F/Gas mark 4 or 200°C/400°F/Gas mark 6. Line a muffin tin or grease eight wells.
  2. Steam pumpkin/squash and mash.
  3. In a food processor - blend all ingredients together well.
  4. Scoop mix into lined muffin tray (should make about 8) and bake for 12-15 minutes, until a skewer comes out clean.
  5. Enjoy as they are or with a spoonful of Greek yogurt.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat if you wish and serve.
  • Batch cook and freeze in portions for up to 1 month. Defrost and reheat before serving.
  • We used almond butter for this recipe, but you could swap for any nut butter you like. 
  • (This recipe is perfect for people who are new to baking and great fun for the whole family!)

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