Notes: For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends should work as well, if measured
like this.
Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. In a pinch, regular whole wheat flour will work, but the brownies will have a slightly more wheat-y flavor that may mask some of the banana flavor.
The combined amount of mashed banana and Greek yogurt should equal ¾ cup. If you have slightly more than ¾ cup mashed banana, you can substitute some of the extra for some of the Greek yogurt, and vice versa.
For a vegan version, substitute mashed banana for the Greek yogurt, and substitute any non-dairy milk in place of the nonfat milk.
The best substitute I can recommend in place of the vanilla crème stevia is 2 ¼ teaspoons of
this powdered stevia. If substituting a different sweetener (i.e. coconut sugar, honey, pure maple syrup, etc.), you’ll need 5-6 tablespoons of those options listed or the equivalent of 5-6 tablespoons of sugar. The baking time and texture will most likely be different.
Make sure the raspberries are cut very finely, no larger than the size of the miniature chocolate chips, to ensure the brownies bake evenly. If using frozen and thawed raspberries, gently pat them dry with a paper towel to remove the excess moisture that results from thawing.
*If the coconut oil or butter re-solidifies upon adding the Greek yogurt, microwave the mixture for 10-14 seconds to re-melt it (ONLY if your bowl is microwave safe!).
{gluten-free, vegan option, clean eating, low fat, low calorie, lower sugar}