Name: Banana Protein Balls
Prep time: 15 min
Total time: 20 min
Ingredients: 1 large banana (mashed (1/2 cup)); 2 tablespoons peanut butter (runny (room temperature)); 1 tablespoon maple syrup; 1/2 teaspoon cinnamon; 1/2 cup vanilla whey protein powder (60 gr); 1 cup almond flour; 1 cup quick oats (or rolled oats*)

Satisfy your sweet tooth with these easy Banana Protein Balls! Made with oats, almond flour, and protein powder, they’re the perfect healthy, meal-prep snack.

Why You’ll Love This Recipe

Finding a healthy, high-protein snack that actually tastes good can be a challenge. Enter these easy Banana Protein Balls. Made with simple ingredients like quick oats, almond flour, and a touch of maple syrup, they are perfect for busy afternoons, post-workout fuel, or a quick breakfast on the go.

If you love meal-prepping bite-sized treats, they make the perfect addition to your weekly rotation alongside my Greek yogurt protein balls and fun birthday cake protein balls.

No baking required: Just mash, mix, roll, and you’re done in 20 minutes.
Tastes like dessert: This banana protein ball recipe has all the comforting, warm flavor of freshly baked banana bread, but in a nutrient-dense package.
Great for using up brown bananas: A fantastic, macro-friendly alternative to making another standard loaf of banana bread.

Ingredients for Banana Protein Balls

You only need 7 simple, wholesome ingredients to make this high-protein healthy snack. Here is what you’ll want to grab from your pantry:

Banana, peanut butter, oats, maple syrup, cinnamon, protein powder, almond flour.

Banana: Make sure to use a large, spotty brown banana. Riper banana is naturally sweeter and much easier to mash thoroughly. You will need exactly 1/2 cup mashed.
Peanut butter: Use a natural, runny peanut butter at room temperature so it incorporates smoothly into the batter. If you have an allergy, other nut butter like almond butter or cashew butter will work beautifully too.
Maple syrup: A natural sweetener that complements the banana perfectly. You can also use agave or honey.
Cinnamon: Adds that cozy, warm “banana bread” flavor we all love.
Vanilla whey protein powder: This provides the bulk of the protein (aim for about 60 grams or 1/2 cup). I currently like Leanfit vanilla protein powder.
Almond flour: Helps bind the mixture while keeping the protein balls soft, chewy, and gluten-free.
Quick oats: Quick oats absorb moisture much better than rolled oats, which helps keep the dough from feeling too sticky when you roll it. Rolled oats will still work if that’s all you have on hand!

How to Make Banana Protein Balls

Making these energy balls couldn’t be simpler! You don’t need a food processor – just a bowl, a fork, and about 20 minutes. Here is how to do it:

Mash the banana: In a large mixing bowl, add your banana and mash it thoroughly with a fork. Make sure it’s completely smooth and measures to exactly 1/2 cup.
Mix the wet ingredients and protein: Add the natural peanut butter, maple syrup, cinnamon, and vanilla whey protein powder to the bowl. Stir everything together with a spatula until it is well combined and completely smooth with no lumps.
Combine with dry ingredients: Add the almond flour and quick oats to the mixture. Stir well with your spatula until a uniform, thick dough forms.
Chill the dough: Place the entire bowl into the freezer for 5 to 10 minutes. This quick chilling step helps the oats absorb the moisture and keeps the dough from sticking to your hands.
Scoop and roll: Using a small trigger cookie scoop, portion out the mixture and roll it between your palms into uniform balls. Repeat with the remaining batter until you have 16 delicious protein bites!

Tips for Best Results

Adjust consistency: Whey protein can vary wildly by brand. If your dough feels too wet or sticky even after chilling, add an extra tablespoon of almond flour. If it feels too dry or crumbly, mix in an extra teaspoon of mashed banana or a splash of milk.
Don’t skip the chill time: Chilling the mixture in the freezer isn’t just about making it less sticky; it allows the quick oats to properly absorb the liquids, resulting in a much better, cohesive texture.
Wet your hands slightly: If the dough is still clinging to your palms as you roll, lightly dampen your hands with water. The moisture creates a barrier that makes rolling perfectly smooth balls effortless.
Measure your banana accurately: “One large banana” can mean different things to different people. Make sure to pack the mashed banana into a measuring cup so you hit exactly 1/2 cup. Too much banana will make the dough too mushy to roll.

Variations

Chocolate chips: Fold in 2 to 3 tablespoons of mini chocolate chips or cacao nibs right before rolling for a “banana chocolate chip muffin” vibe.
Double nutty: Roll the finished balls in finely chopped crushed walnuts or pecans.
Nut-free: Replace the peanut butter with sunflower seed butter (SunButter) or tahini and swap out the almond flour for coconut flour. If using coconut flour, start with just 1/4 cup, as it absorbs much more liquid than almond flour.
Protein powder swaps: If you prefer plant-based protein over whey, keep in mind that vegan protein powder absorbs significantly more liquid. You will likely need to add a tablespoon or two of milk to keep the dough from crumbling.

How to Store

Store: Place the protein balls in an airtight container and store them in the refrigerator for up to 1 week. They will stay perfectly firm and chewy right out of the fridge.

Freeze: To keep them longer, arrange the balls in a single layer on a baking sheet lined with parchment paper and flash freeze for about an hour. Once hardened, transfer them to a Ziploc freezer bag or freezer-safe container and freeze for up to 3 months.

Thaw: When a craving strikes, simply let them thaw on the counter for about 15 minutes before enjoying!

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