Description
These Blueberry Muffin Protein Balls are a delicious, no-bake snack that combines the flavors of a classic blueberry muffin with a protein-packed punch. Perfect for a quick energy boost, meal prep, or a healthy treat, these nutrient-dense bites blend oats, protein powder, almond butter, and dried blueberries into a convenient, grab-and-go snack.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/4 cup almond flour
- 2 tablespoons ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
Add-ins
- 1/3 cup dried blueberries, chopped if large
Instructions
- Pulse Oats: Add the rolled oats to a food processor and pulse a few times until they are lightly ground but not as finely as flour. This ensures a good texture while helping the ingredients bind together.
- Mix Dry Ingredients: Transfer the pulsed oats to a mixing bowl and add the vanilla protein powder, almond flour, ground flaxseed, cinnamon, and salt. Stir thoroughly to combine all the dry components evenly.
- Add Wet Ingredients: Incorporate the almond butter, honey or maple syrup, and vanilla extract into the dry mixture. Mix well until a thick, sticky dough forms that holds together when pressed.
- Fold in Blueberries: Gently fold the dried blueberries into the dough, distributing them evenly without crushing the berries.
- Form Balls: Scoop tablespoon-sized portions of the mixture and roll each portion into a smooth ball using your hands.
- Chill: Place the formed protein balls on a parchment-lined plate or container and refrigerate for at least 30 minutes. Chilling helps them firm up and maintain their shape when handled or eaten.
Notes
- If the mixture feels too dry or crumbly, add 1 to 2 teaspoons of almond milk to help bind the dough better.
- Store these protein balls in an airtight container in the refrigerator for up to 1 week or freeze them for longer preservation.
- You can substitute dried blueberries with other dried fruits like cranberries or cherries for variation.
- To make these nut-free, swap almond butter and almond flour for sunflower seed butter and sunflower seed flour, respectively.
