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Homemade blueberry muffin protein balls arranged on white plate with scattered oats and

Blueberry Muffin Protein Balls

No-bake protein balls that taste like blueberry muffins, made with oats, protein powder, and cashew butter for a healthy snack.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 10 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats use gluten-free if required
  • 1/2 cup dried blueberries
  • 1/4 cup plant-based vanilla protein powder
  • 1 tablespoon flaxseed meal ground
  • 2/3 cup cashew butter room temperature
  • 2 tablespoons maple syrup pure
  • 1/4 teaspoon ground cinnamon

Equipment

  • Large mixing bowl
  • Cookie scoop
  • Food processor (optional)

Method
 

  1. Combine all ingredients in a large mixing bowl and stir thoroughly until the mixture holds together when pressed between your fingers. If mixture feels too dry, gradually add more cashew butter one tablespoon at a time.
  2. Using a cookie scoop or clean hands, portion the mixture into 12 equal-sized balls. Roll each portion between your palms using gentle pressure to create smooth, round shapes. Lightly dampen hands with cold water if they get sticky.
  3. Place finished protein balls on parchment-lined plate or in airtight container. Refrigerate for at least 30 minutes to firm up completely before serving for best texture and flavor.

Notes

Use smooth, runny cashew butter for best binding. Let cashew butter come to room temperature for easier mixing. Pulse oats in food processor first for smoother texture. Store in refrigerator up to 1 week with parchment between layers or freeze up to 3 months.