How many protein balls should I eat?

Protein balls make for a great midday snack. A typical serving size is two (2) protein balls, which will provide you with 172 calories and 10g of protein.

What protein powder should I use?

You can use any unflavored or vanilla protein powder for this recipe! For the best flavor, use vanilla protein powder. Plant based and whey protein powder will make the protein balls slightly soft and chewy, while grass fed beef protein powder will make them a tad more firm due to the collagen content.

Why aren't my protein balls sticking?

Protein balls can have a bit of trouble sticking together when there are too many dry ingredients and not enough wet ingredients. In other words, you need to have a well balanced recipe in order for the balls to stick together. In this recipe, the peanut butter, pumpkin, and maple syrup all help to bind the protein balls together. If your balls end up a bit crumbly, just add a tad more maple syrup or pumpkin to the mixture to even it out.

Pumpkin Protein Balls

Name: Pumpkin Protein Balls
Prep time: PT-960029H55M56S
Total time: 30 min
Cuisine: American
Ingredients: ⅓ cup pure pumpkin puree; ¼ cup peanut butter; 2 tablespoons maple syrup; 1 ½ teaspoons pumpkin pie spice; ¼ teaspoon fine sea salt; Pinch of cinnamon; 1 ¼ cup rolled oats; ¼ cup almond flour; ½ cup vanilla protein powder of choice; ¼ cup mini chocolate chips, optional

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Recipe

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Pumpkin Protein Balls

These are the best no bake pumpkin protein balls! They’re great for meal prep and take less than 15 minutes to make. The perfect easy-to-grab satisfying snack with a boost of protein!

Prep: 15Total: 30 minutes

Servings: 16 balls 1x

Ingredients

⅓ cup pure pumpkin puree
¼ cup peanut butter
2 tablespoons maple syrup
1 ½ teaspoons pumpkin pie spice
¼ teaspoon fine sea salt
Pinch of cinnamon
1 ¼ cup rolled oats
¼ cup almond flour
½ cup vanilla protein powder of choice
¼ cup mini chocolate chips, optional

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Instructions

Stir: Place the pumpkin puree, peanut butter, maple syrup, pumpkin pie spice, sea salt, and pinch of cinnamon in a medium bowl and stir by hand with a spatula until evenly combined.
Fold: Fold in the oats, almond flour, protein powder, and chocolate chips until fully incorporated. Place the dough in the fridge for 15-20 minutes to let it set.
Roll: Use a small cookie scoop or spoon to scoop the dough into 20 even-sized protein balls (about 1 ½ tablespoons per ball). The dough will be a little sticky. Wet your hands with water before rolling into balls to prevent sticking.
Store: Store in an airtight container or zip-top storage bag in the fridge for up to one week or in the freezer for up to 3 months.

Notes

This recipe uses a ⅓ cup of real pumpkin puree! Pumpkin is a good source of fiber and nutrients, and the flavor goes so well with vanilla protein powder.
If you’re not in a rush, you can chill the dough for 15 minutes to make it easier to roll them into balls.
Not a fan of peanut butter? Any nut butter will work in this recipe.
Make sure to use rolled oats for the best texture.
If using grass fed beef protein powder, fold all of the ingredients together, then fold in the grass fed beef protein and the chocolate chips last. Beef protein tends to make the dough a little more firm because of the collagen content.

*Nutritional information is listed without the chocolate chips.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/pumpkin-protein-balls/