½ c. smooth Natural peanut butter
¼ c. cocoa
2 scoops vanilla or chocolate protein powder
2 T. raw honey
- Preheat the oven to 350 degrees and lightly grease a mini muffin tin with cooking spray.
- In a food processor blend together all of the ingredients, pulsing until smooth. You may need to add a tablespoon or two of water or so if too thick. When done it should be in the consistency of brownie batter.
- Place a spoonful of batter into each mini cup, filling about ¾ full. Top with two M&M’s. Bake for 13-14 minutes. Remove from the oven and allow to cool completely.
- To keep fresh, keep brownie bites in the fridge or freezer for up to one week.