Muesli & Almond Butter Protein Balls (gluten-free/vegan)

4-Ingredient Muesli & Almond Butter Protein Balls (Gluten-free & Vegan)

I didn’t plan on posting a recipe this afternoon, but it looks like I’ll be sitting here at the car dealership for the next four hours. A girl can only play candy crush for so long. 😉 When I got home from my trip yesterday, I decided to make some protein balls for breakfast. I was still running low on groceries but had all the ingredients for balls. I was disappointed when I saw that we were out of oats, but the muesli was staring at me straight in the face saying, “use me!” I’m glad I listened to it (wow, I’m starting to sound crazy) because these turned out so tasty! You only need four base ingredients.
I have to make this recipe at least once or twice a week because they do not last in the house. Kyle and I are obsessed with protein balls. I love coming up with all kinds of different combos and playing around with ingredients. You can customize the balls any way you like by using different nut butter, protein powders, or by adding in chocolate chips or dried fruits. Kyle’s favorite combo is the Nutella ones!

I like to have a protein bite first thing in the morning before coffee or walking the dogs. I love the boost of energy it gives me, and I like to have a good carb source coating my stomach before I flood it with all the coffee. I also like them after dinner to cure my sweet tooth. Keeping these in the house keeps me from lurking the cabinets for the chocolate at night.

The only thing you need for this recipe is muesli, agave, almond butter, protein powder, and water. I picked up the muesli and almond butter at Trader Joe’s because I was blown away by the price. I’m still new to this whole Trader Joe’s thing, and it excites me every time I see the prices for things like nut butter, agave, almond flour, nuts, and fresh produce! I never used to like pouring almond butter into recipes because a typical jar of almond butter is usually over $10, but it’s only $3.99 at Trader Joes! I have a feeling more of my recipes will include almond butter now 😊 
When it comes to sweetener, it’s optional. I used unsweetened protein powder and almond butter, so I wanted something a bit sweeter. You could use agave, honey, or maple syrup. And if you’re not about that sweet life, you can leave it out.
Before adding in the protein powder, you’ll want to add about three tablespoons of water until you get a fluffy and dense texture like the photo above. This is so much easier than mixing in dry protein powder. For these, I accidentally used the banana protein powder instead of vanilla, but I was shocked at how good it was. I made another batch with the vanilla because I knew Kyle wouldn’t eat the banana ones.
Because all brands of almond butter and protein powders have a different consistency, you may need to add more protein to make it thicker, or more almond butter to make it less dry. (Can you guys tell I’m trying to avoid using the “M” word in this post?)

Once you get the texture perfect, you’ll want to scoop the dough into balls. I use a scooper that measures out to be three tablespoons. 
I think these are best when stored in the fridge, but that’s just my personal preference. You can leave them out on the counter or take them on the go without chilling them as well.

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Muesli & Almond Butter Protein Balls


Course Breakfast, Dessert, Snack
Servings 22
Calories 61 kcal
Author Taralynn McNitt

Ingredients

  • 1 1/2 Cups Muesli
  • 1/4 Cup Creamy Butter
  • 2 Tbsps Agave
  • 4 Scoops Protein Powder (about 3/4 cups)

Instructions

  1. Add muesli, almond butter, and agave to a large mixing bowl. Mix well! 

  2. In a separate bowl, add about three tablespoons of water to the protein powder until it's a creamy and smooth texture. 

  3. Add the protein powder mixture to the larger bowl and combine. 

    add more protein if you need a thicker texture, or more peanut butter if you need it creamier

  4. Wet your hands and roll them into 3-tablespoon sized balls. (makes about 20-22)

    Store in the fridge. 


The recipe makes 20-22 balls
Per Ball: 61 Calories, 7g Carbs, 2g Carbs, 2g Fat, 3g Fiber, 3g Sugar
I hope you guys have a fantastic weekend! I’m so excited to relax, catch up on blogging, play some tennis, and get things done around the house. My vacation laundry is way overdue!

Now, pray that my car is done soon 🤞

Questions for you!

  1. What flavor of protein ball do you like?
  2. Do you have any fun weekend plans?

 

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