May 22, 2024

Apple Pie Protein Balls

Protein balls are perfect for a fast breakfast or snack on-the-go and are totally adaptable. Use paleo, nut free or vegan options to make these no-bake balls today! Originally published 4/16 and updated. I make my own gluten free oat flour by grinding Trader Joe's GF rolled oats in my Ninja blender. A Magic Bullet would also work really well. Use 1 1/4 c rolled oats to yield 1 cup oat flour. I have also seen GF oats by Quaker at the grocery store, so look there if you cannot get to a Trader Joe's.

Apple Pie Protein Balls

Apple Pie Protein Balls

Serving Makes 2+ dozen protein balls



  • 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)



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.


IdeaMake 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.