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Homemade Protein Balls Recipe photo

Protein Balls Recipe

This Protein Balls Recipe is a quick and nutritious snack! Packed with wholesome ingredients, they’re perfect for any time of the day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup drippy peanut butter, almond butter, or sun butter Choose your favorite nut or seed butter for a creamy base.
  • 1 cup vanilla protein powder Opt for your preferred brand or flavor.
  • 1 cup old-fashioned rolled oats or quick oats Avoid instant oatmeal for best texture.
  • 1 cup ground flaxseed meal Adds fiber and omega-3 fatty acids.
  • 3 tablespoons mini chocolate chips or unsweetened shredded coconut A touch of sweetness or coconut for a tropical twist.
  • 2 tablespoons honey or pure maple syrup Natural sweeteners to bind the ingredients.
  • 1 tablespoon chia seeds Excellent for added nutrition and texture.

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Cookie Sheet or Plate
  • Refrigerator

Method
 

Instructions
  1. Step 1: Gather Your Ingredients. Make sure you have all your ingredients ready and measured out.
  2. Step 2: Mix the Dry Ingredients. In a large mixing bowl, combine the vanilla protein powder, old-fashioned rolled oats, ground flaxseed meal, chia seeds, and mini chocolate chips or shredded coconut. Stir until well mixed.
  3. Step 3: Add the Nut Butter and Sweetener. Add your choice of nut butter and honey or maple syrup to the dry mixture. Mix until fully combined.
  4. Step 4: Adjust the Consistency. If the mixture feels too dry, add water one tablespoon at a time until you reach a consistent texture.
  5. Step 5: Form the Balls. Scoop out small portions and roll them into balls about the size of a tablespoon.
  6. Step 6: Chill the Protein Balls. Refrigerate for at least 30 minutes to firm up.
  7. Step 7: Enjoy! Grab a protein ball whenever you need a nutritious snack.

Notes

  • Store in an airtight container in the refrigerator for up to a week.
  • Freeze for longer storage; they can last up to three months.
  • For a nut-free version, use sun butter instead of nut butter.