Flourless “Little Bites” Brownies | Gluten Free & Dairy Free

Remember Little Bites? Those Entenmanns snack packs that contained like, maybe three mini muffins? Well, I remade them, but ten times better. Plus they are flourless (and that means ALL flours, no flour here!) plus gluten free and dairy free. Plus you make it in a blender, so the batter comes together in minutes.

And I swear, this recipe might be magic. You will have NO IDEA they are flourless. All you’ll taste is fudge-y, brownie, chocolatey goodness. Plus the fact that they are jam-packed with other wholesome, amazing ingredients? I’m still shook.

This recipe is designed for a mini muffin tin, but you can also use a full-sized muffin tin, or even make them into brownies! They’ll be delicious any way you do it. And will totally help you get your brownie fix!

so what MAKES A LITTLE BITE A LITTLE BITE?

If you aren’t familiar with Little Bites, let me give you some background. My biggest memory of Little Bites is that as a kid, I was NOT allowed to have them. They are these tiny (and I mean tiny!), moist, chewy muffins that come in small bags of 3 or 4. They have a bunch of different flavors, but I feel like we were all begging for chocolate or blueberry. The did have that classic, almost plasticky Entenmann’s taste (no thank you), but they more than made up for it in their sticky sweetness. They were the BEST, and I’d never demonize them. But what I WILL say is that it is so much more fun to make them on your own! Plus then you can

1. Reduce your plastic waste
2. Choose your chocolate level

So what’s not to love? You get all the fun of Little Bites, plus a better impact on the environment AND you get to choose how many you eat in one sitting – which let’s be honest, is the true goal here.

what makes this little bite recipe different?

I am OBSESSED with this Little Bite Brownie recipe for three main reasons:

1. All you need is a blender! No bowl or mixing required. You can find my favorite blender linked here.
2. It makes 24 tiny, moist, deliciously soft muffins – that’s about 8 times more than what you get in a Little Bite bag (because you just KNOW we are hungry here)
3. This recipe includes a few of my favorite things: apples, almond butter, and REAL chocolate. It’s like all my favorite food groups combined into a gluten-free, flourless dream brownie.
4. (I know I said three above, but I’m including a fourth) It might be the best brownie I’ve ever made. Seriously.

what do I need to make this little bite fudge brownie recipe?

Now I know I’ve already hyped up the ingredients, but you really can’t beat how simple they are! For this recipe you will need:

• 1 medium apple diced
• 1/2 cup almond butter the drizzly kind
• 1 large egg
• 5 tbsp cocoa powder
• 6 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips melted

Can I make any substitutions?

The answer is always, hellls yeah! But you might see some different results. Here are a few substitutions that will work:

• Almond butter can be subbed for smooth peanut butter, sunflower butter, or tahini! Really any nut butter will work as long as it’s creamy. Just know that almond butter has the most neutral flavor, so any other butter might stand out a big more in the recipe!
• Maple syrup can easily be subbed for honey or agave nectar! Honey is less sweet in my opinion, so I’d opt for agave if you can!
• If you’re vegan, you can sub the egg for any Vegan Egg replacement. I love using Just Egg or Vegan Egg. I’ve found flax and chia egg don’t work as well here, unfortunately.
• And if you want to sub the chocolate chips for any kind of chocolate? Go for it! It will still be amazing, no matter what chocolate you choose 🙂

how to make these little bite brownies

And the instructions themselves could not be easier. All you gotta do is:

• Preheat your oven to 350F.
• Dice up your apple, and either on the stovetop or in the microwave, heat fro 2-3 minutes until it is soft. Drain any excess liquid from the bowl the apples cooked in.
• In a large blender, add all the ingredients. Blend until a thick batter forms.
• Lightly grease a 24-muffin mini-muffin tin. Pour the batter into each tin, filling about 3/4 of the way up.
• Bake at 350F for 16-18 minutes.

Let them cool for a bit and they you’re done!

The one big thing to note is that if you drain your apples, you’ll get a denser, better result. Any excess liquid can kind of mess with the baking process, so try to get your apples soft, but relatively dry. If you just let them hang out on the counter while you prep the rest of your ingredients, you shouldn’t have to strain them too much!

made these and loved them? I’d love if you’d leave me a rating below!

Or tag me on Instagram so I can see the results! You know I love to see what you all make over there! And of course I’m always here if you have any questions. I hope this recipe makes you as nostalgic as I am, and happy baking!