Preheat your oven to 350°F (175°C). Gather ingredients and have a mixing bowl ready.

Mash 2-3 ripe bananas until mostly smooth, leaving some lumps for texture.

Stir in ½ cup of peanut butter or almond butter until fully combined.

Mix in 1 cup of protein powder and ¼ cup of cocoa powder until smooth.

Divide brownie batter into 8 silicone muffin cups, filling each about three-quarters full.

Optional: Sprinkle miniature chocolate chips on top of each filled muffin cup.

Bake for about 20 minutes until tops are set and slightly puffed; a toothpick should come out with moist crumbs.

Let cool completely in the cups for 10-15 minutes, then gently pop them out.