Apple Pie Protein Balls
Protein balls are perfect for a quick breakfast or an easy snack on the go — and they’re super adaptable! You can easily make them paleo, nut-free, or vegan depending on what you need. I make my own gluten-free oat flour by blending Trader Joe’s gluten-free rolled oats in my Ninja blender — a Magic Bullet works great too! Just blend 1¼ cups of rolled oats to get about 1 cup of oat flour. If you don’t have a Trader Joe’s nearby, look for gluten-free oats from brands like Quaker at your local grocery store.
Apple Pie Protein Balls
Serves: Makes 2+ dozen protein balls | Prep Time: 40 min | Cook Time: 0 min
Ingredients
- 2 c gluten free oat flour (sub 1 c coconut flour for paleo)
- 1/2 c (2 oz) Better Batter All-Purpose Flour
- (sub 1/2 c coconut flour for paleo)
- 1/2 c vanilla protein powder (I used Gatorade Recover brand, but find one which works for you)
- 1 T ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp ground nutmeg
- 1/4 c almond butter (or substitute wowbutter or any other nut or seed butter)
- 1/2 c maple syrup (or substitute brown rice syrup or any other liquid sweetener)
- 1/2 c unsweetened applesauce
- Dried apple rings, finely minced (optional)
Instructions
Prepare a Pan. Line a baking sheet with parchment paper. Set aside. Mix the protein bar "dough".
Combine Ingredients. Combine the oat flour, Better Batter flour, protein powder, cinnamon, ginger, cloves, and nutmeg in a large bowl. Stir to mix well.
Spoon nut butter, maple syrup, and applesauce into the dry mixture and use a spatula to incorporate. The dough will be very thick, but continue to stir until all of the dry mixture is blended in. Use a tablespoon to scoop into balls about the size of a golf ball.
Roll gently between your hands to make a smooth ball. Place on prepared pan and repeat with remaining dough. Can be eaten right away, or firm them up a little by refrigerating for at least 30 minutes.
Idea. Make protein bars instead balls. Line a 9x9 or 9x13 baking pan with parchment paper. Spoon the dough into the lined pan and smooth into an even layer. Refrigerate for 30 minutes before cutting. Keep leftovers chilled.
Adapted from The Big Mans World.
