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High Protein Blueberry Muffin Protein Balls

High Protein Blueberry Muffin Protein Balls

High Protein Blueberry Muffin Protein Balls are a game-changer for healthy snacking, offering a delicious and convenient way to boost your daily protein intake without sacrificing flavor or taste. These delightful bites are perfect for fueling workouts, combating mid-afternoon slumps, or simply satisfying sweet cravings guilt-free.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 10 protein balls
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup vanilla or unflavored protein powder whey, plant-based, or casein work well
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons honey or maple syrup adjust to sweetness preference
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh or frozen blueberries if using frozen, do not thaw
  • Pinch sea salt
  • 1-2 tablespoons milk or almond milk if needed for consistency

Equipment

  • Mixing bowl
  • Whisk
  • Spoon or Spatula
  • Plate or airtight container

Method
 

  1. In a medium-sized mixing bowl, add the rolled oats, protein powder, chia seeds, and pinch of sea salt. Whisk these dry ingredients together until well combined, ensuring there are no clumps of protein powder. This ensures even distribution of nutrients throughout the protein balls.
    1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder, 1 tablespoon chia seeds, Pinch sea salt
  2. To the dry ingredients, add the unsweetened applesauce, honey or maple syrup, and vanilla extract. Stir everything together with a spoon or spatula until a thick, dough-like mixture forms.
    1/4 cup unsweetened applesauce, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract
  3. Gently fold in the fresh or frozen blueberries. If using frozen blueberries, be careful to mix them in without completely mashing them, as this will tint the batter slightly blue and add bursts of fruity flavor.
    1/4 cup fresh or frozen blueberries
  4. If the mixture seems too dry and crumbly to hold together, add 1 tablespoon of milk (dairy or non-dairy) at a time and mix until you reach a consistency that allows you to easily roll it into balls. The mixture should be slightly sticky but manageable.
    1-2 tablespoons milk or almond milk
  5. Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form uniform balls. Continue this process until all the mixture has been used. You should end up with approximately 10-12 protein balls.
  6. Place the High Protein Blueberry Muffin Protein Balls on a plate or in an airtight container. Refrigerate for at least 30 minutes to allow them to firm up. This step is crucial for achieving the perfect dense texture.

Notes

Store in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 2-3 months.