Flourless Brownie Cups (AKA, Holiday Survival Brownies)


Brownies are amazing! Warm, gooey, chocolatey bites of love… who needs anything more in a dessert? Unless, of course, it’s holiday time and you’re up to your ears in sweet, sugary treats. These brownies are a healthier alternative to the traditional recipe, and are tasty enough to bring to a party or serve to family members. Plus, the ingredient list isn’t foreign or confusing (a plus for most conventional bakers). I came up with this recipe for a client with gluten intolerance, but they were so tasty that I began making them regularly for my own family. They gobble these brownies down without noticing they’re a little bit “different,” and I feel good that their bodies are getting a break from flour and sugar, and taking in an extra serving of veggies! Like any flourless cake, they tend to be a bit stickier, so I prefer to bake them in cupcake/muffin tins to make the brownies easier to portion.

If first impressions are everything, they even look like the “real deal!”

Flourless Brownie Cups
Makes 10-12 brownies, depending on the size of your pan


  • 1/2 cup unsweetened almond butter
  • 1 medium ripe banana
  • 1 large egg
  • 1/4 cup raw honey (or regular honey if it’s all you have)
  • 1/2 cup raw cacao powder (or regular cocoa powder, if cacao is unavailable)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup shredded zucchini, squeezed of excess liquid (about 1 small zucchini)
  • 1 cup dark chocolate chips


  1. Preheat oven to 375 F.
  2. Line a cupcake/muffin pan with 10 cupcake liners, and spray the insides with coconut oil or avocado oil baking spray.
  3. In a high powered blender or food processor, combine all of the ingredients except the zucchini and chocolate chips, and blend until smooth.
  4. Squeeze the zucchini of any excess liquid, then add to the blender.
  5. Stir in the chocolate chips.
  6. Spoon the batter into the prepared baking cups about 3/4 full.
  7. Bake for 20 minutes, then promptly remove from oven.
  8. Once cooled, store in an air-tight container in the fridge.

Hi, I’m Ali.

Eighty was founded by me, Ali Brady. I am a…

  • Certified Functional Medicine Nutrition Practitioner
  • Certified Nutritional Therapy Practitioner
  • Certified Function Nutrition Lab Full Body Systems
  • Graduate
  • Certified Health Coach
  • Certified Paleo Autoimmune Protocol Coach
  • Certified Health-Supportive Chef
  • Busy, Active, Working Mom

But don’t let my nutrition background fool you.

I’ve been EXACTLY where you’re sitting.

I know how it feels to be living in hormonal chaos.

The exhaustion. The frustration. The helplessness. The feeling like your life is basically over.

When you’re struggling with hormone problems, unwanted weight gain, and stubborn symptoms, you find yourself thinking, “I’ve lived my life up to this point only for it to be like THIS?” Stop the ride, I want OFF.

But I also know how it feels to heal your body and your life. When I started eating the Eighty way, I learned how whole, nutrient-rich foods enjoyed with an attitude of abundance (NOT restriction) can nourish the body back to wellness.