Ingredients
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1 cup Tonomi Banana Flour
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½ cup cocoa powder
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1 tsp baking powder
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½ tsp sea salt
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½ cup coconut sugar
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½ cup melted coconut oil
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2 large eggs
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1 tsp vanilla extract
Raspberry Glaze
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½ cup fresh raspberries
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2 tbsp powdered sugar
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1 tbsp lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, mix banana flour, cocoa powder, baking powder, salt, and coconut sugar.
- In another bowl, whisk melted coconut oil, eggs, and vanilla.
- Combine wet and dry ingredients until smooth.
- Spoon batter into muffin cups, filling ¾ full.
- Bake for 18–20 minutes until a toothpick comes out clean.
- For the glaze, mash raspberries with powdered sugar and lemon juice. Drizzle over cooled brownie bites.
Recipe Note
Recipe Tips:
Add dark chocolate chips for extra richness.
For a pink glaze, strain raspberries for a smoother texture.
Store in an airtight container for up to 4 days.
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