Breakfast Brownies (No Flour, No Eggs, No Dairy!) — Healthy, Fudgy & Ready in Minutes

Thank you so much for being here today! Truly — it always feels like such a joy to welcome you into my cozy little kitchen corner. And today? Oh, I’m sharing a recipe that has been part of my weekday routine for years. These Breakfast Brownies are fudgy, chocolatey, naturally sweetened, and shockingly nutritious.

AND — believe it or not — they’re made with no flour, no eggs, and no dairy.
Just wholesome ingredients blended into a brownie batter that tastes like dessert but fuels your day like breakfast.

If you love easy, healthy, comforting recipes that still taste indulgent, make sure to subscribe to my email list — I send new recipes every week, packed with love and flavor.

Overview of the Recipe

What Are Breakfast Brownies?

Think of these as a hybrid between fudgy brownies and an energy bar… but softer, richer, and more satisfying. They’re made from naturally wholesome ingredients like bananas, oats, cocoa powder, nut butter, and a few warm mix-ins.

They feel like dessert but act like breakfast — my favorite kind of recipe.

Perfect for:

• Busy mornings
• Kids’ snacks
• Meal prep
• Post-workout treats
• Chocolate cravings (without the crash!)

Why You’ll Love These Breakfast Brownies

• No flour
• No dairy
• No eggs
• No refined sugar
• No weird ingredients
• Mix everything in one bowl
• Naturally sweetened
• Fudgy and rich
• High fiber + high energy

They’re wholesome enough for breakfast, delicious enough for dessert.

What They Taste Like

Imagine a soft banana bread met a fudgy brownie and they had a chocolatey baby.
These brownies are:

• Moist and thick
• Lightly sweet
• Deeply chocolatey
• Satisfying without being heavy
• The kind of treat you reach for at 10 pm AND 7 am

Full Ingredients

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Here’s the complete list for this flourless, eggless, dairy-free goodness:

• 3 ripe bananas (the spottier, the better!)
• 1 cup rolled oats (or quick oats)
• ¼ cup cocoa powder
• ¼ cup nut butter (peanut, almond, or cashew)
• ¼ cup maple syrup OR honey
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional but delicious)
• 1 tsp baking powder
• Pinch of salt
• ¼ cup chocolate chips (optional but highly recommended — dairy-free for vegan)

Optional Add-Ins

• Chopped walnuts or pecans
• Chia seeds
• Coconut flakes
• Protein powder (1 scoop — chocolate or vanilla)
• Espresso powder (½ tsp) for deeper chocolate flavor

Tools Needed

• Bowl + spoon or blender
• 8×8 baking pan
• Parchment paper
• Spatula
• Oven

How to Make Breakfast Brownies

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Step 1 — Preheat & Prep

Preheat oven to 350°F (175°C).
Line an 8×8 pan with parchment. This makes it easy to lift and slice.

Step 2 — Mash the Bananas

In a medium bowl, mash the bananas until smooth.
This is your natural sweetener and your binder.

Step 3 — Add the Wet Ingredients

Mix in:

• Nut butter
• Maple syrup
• Vanilla

Whisk until it becomes creamy and thick.

Step 4 — Add Dry Ingredients

To the same bowl, add:

• Oats
• Cocoa powder
• Baking powder
• Cinnamon
• Salt

Stir until fully combined.
The batter will be thick and fudgy.

Step 5 — Fold in Chocolate Chips

Totally optional… but also absolutely not optional.
Chocolate chips = happiness.

Step 6 — Spread & Bake

Spread batter into your lined baking pan.
Bake 22–28 minutes, depending on thickness.
Edges should set; the center stays slightly soft.

Step 7 — Cool Before Slicing

Let brownies sit at least 15 minutes.
This helps them firm up and slice like a dream.

These brownies truly get better the longer they sit.

What to Serve With Breakfast Brownies

Oh, this is a fun one.

• A dollop of Greek yogurt
• Peanut butter drizzle
• Fresh berries
• A cold glass of almond milk
• Hot coffee (my morning ritual!)

For brunch:

• Serve with my Cinnamon Roll Pancakes

Tips for Making Them Perfect

• Use ripe bananas — they make these brownies magical.
• Want them sweeter? Add 2 extra tbsp maple syrup.
• Want them fudgier? Add an extra spoonful of nut butter.
• Want them thicker? Bake in a loaf pan instead.
• Let them cool completely — they firm up beautifully.
• Press extra chocolate chips on top before baking.

Storage Instructions

Room Temperature

Keeps nicely for 2 days in a sealed container.

Refrigerator

Stays fresh up to 1 week.

Freezer

Freeze up to 3 months.
Stack with parchment if freezing multiple layers.

To enjoy again:
Thaw overnight or microwave 10–12 seconds.

General Information

This style of flourless, dairy-free brownie originated in the wellness community as a way to enjoy chocolate without processed ingredients. Over time, it evolved into “breakfast brownies” because they’re nutrient-dense, energizing, and easy.

There’s no guilt baked into these. Just good food.

Frequently Asked Questions

1. Can I replace bananas?

Yes — use 1 cup applesauce, but brownies will be less sweet.

2. Can I make these vegan?

Yes — the recipe already has no dairy and no eggs.
Just use dairy-free chocolate chips.

3. Can I make this keto?

Replace oats with almond flour (1 cup), increase nut butter to ⅓ cup.

4. Can I double the recipe?

Yes — bake in a 9×13 pan, same temp.

5. Can I add protein powder?

Absolutely — add 1 scoop and increase milk/honey by 1 tbsp if too thick.

Conclusion

These Breakfast Brownies are everything you want in a morning treat — chocolatey, soft, nourishing, and unbelievably easy. They’re wholesome enough for breakfast, fun enough for dessert, and simple enough for kids to make.

Thank you for baking with me today. You’re always welcome in my kitchen.

Try these next:

• Easy Pistachio Cake

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Interactive Elements

If you make these brownies, leave a comment — I love hearing from you!
And don’t forget to share your creations on Pinterest and tag me:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Brownie)

(Approximate, based on 12 pieces)

Nutrient	Amount
Calories	~140
Carbs	21g
Sugar	10g
Fiber	3g
Protein	3g
Fat	6g
Sodium	80mg

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