Ingredients:
• 1/4 cup Zen Basil seeds (about 30 g fiber, 10 g protein)
• 1/2 cup unsweetened cocoa powder (about 16 g fiber, 12 g protein)
• 3 ripe bananas, mashed (about 10 g fiber, 3 g protein)
• 1/4 cup almond butter (about 4 g fiber, 6 g protein)
• 3/4 cup chocolate chips (no fiber, about 6 g protein
• 1/4 cup grass-finished butter (no fiber, no protein)
• 3 tbsp sweetener of choice monk fruit or maple syrup (no fiber, no protein)
• 1 tsp vanilla extract (no fiber, no protein)
• 2 pasteurized eggs (no fiber, about 12 g protein)
• 1/2 tsp baking soda (no fiber, no protein)
• Pinch of salt (no fiber, no protein)
Instructions:
1. Preheat oven to 350°F. Spray a cupcake tray with nonstick cooking spray or line an 8x8” baking pan with parchment paper; set aside.
2. In a large bowl, whisk together the mashed bananas and Zen Basil seeds until well combined. Add almond butter, grass-finished butter, maple syrup, vanilla extract, and eggs; whisk until well combined. Set aside.
3. In a saucepan over medium-high heat, melt the grass-finished butter. Allow it to melt and slightly brown for about 5 minutes, then remove from heat and allow to cool slightly for 2-3 minutes.
4. While whisking continuously, slowly stream in the slightly cooled brown butter into the banana mixture until fully incorporated.
5. Add cocoa powder, baking soda, and a pinch of salt to the wet mixture and mix until just combined.
6. Fold in a little over half of the chocolate chips.
7. If using a cupcake pan, divide the batter evenly among the cups. If using an 8x8” baking pan, add all of the batter to the prepared pan.
8. Sprinkle the remaining chocolate chips on top.
9. For brownie cupcakes, bake at 350°F for 15-20 minutes. For an 8x8” baking pan, bake at 350°F for 20-25 minutes or until mostly set in the center.
10. Optional: Sprinkle with flaky sea salt once removed from the oven.
11. Cool for 10 minutes before serving warm. Enjoy!
