High Protein Snacks- Muffins, and Protein Balls

Learn how to make some delicious high protein snacks or breakfast ideas to keep you satiated throughout your day!

Gluten Free Protein Muffins
Makes 12

2 cups gluten free rolled oats or premade oat flour (192 -195 grams)
1/4 cup vanilla/ plain protein powder
2 teaspoons baking powder
1//2 teaspoon baking soda
1/4 teaspoon of salt
1/4 cup natural creamy nut butter or seed butter (no stir)
1/2 cup maple syrup
2/3 cup non dairy milk
2 eggs (room temperature)
1 teaspoon vanilla extract
1 cup blueberries
½ cup chocolate chips

Instructions

Preheat the oven to 350° Fahrenheit. Line or grease a muffin tin; set aside.

Place the oats in a high-powered blender, and grind until a flour-like texture is formed. Or use premade store bought oat flour.

In a large bowl, whisk together the ground oats, protein powder, baking powder, baking soda, and salt making sure to remove any flour clumps.

In a separate large bowl, mix together the nut butter and maple syrup or honey until creamy. Set aside.

In a large liquid measuring cup, whisk together the milk, egg, and vanilla.
Working in batches, combine 1/3 of the dry batter and 1/3 of the milk batter into the bowl of nut butter/syrup.

Mix and repeat until all of the batters are combined and a cake-like texture is formed. Fold in the chocolate chips and blueberries.
Spoon the batter into the lined muffin pans, filling 2/3 of the way full. Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.

Place the muffins on a cooling rack for 10 minutes before serving.

Gluten Free Protein Balls
Makes 14

Makes 14

1 ¼ cup raw pecans
2/3 cup unsweetened shredded coconut
3/4 cup packed pitted dates
1/4 cup unsweetened cocoa powder
1/4 tsp vanilla extract
1/4 tsp sea salt
2 Tbsp creamy nut butter

“FROSTING”
1/3 cup dairy-free semi-sweet chocolate chips
1/2 tsp coconut oil

Instructions

Preheat oven to 350 degrees. Add pecans to a bare baking sheet and toast for 7 minutes. Then add coconut and toast both together for 2-5 minutes until fragrant and lightly browned.

Remove from the oven and let cool slightly. Transfer to a food processor and pulse a few times until no large pieces of pecans remain. In a small bowl, reserve 1/4 cup toasted pecans and coconut for coating the exterior of the bites.

Pulse the remaining pecans and coconut into a fine meal, then add pitted dates, cocoa powder, vanilla, salt, and nut butter. Pulse until the mixture is broken down and crumbly. It should stick together and be clumpy.

Scoop out 1 ½ -Tbsp amounts (we like this scoop) and roll into balls. If making the default number of servings, there should be ~14 balls. Place them on a parchment-lined plate.

“FROSTING”: To a small glass or metal bowl, add chocolate chips and coconut oil. Carefully place the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain.

Drizzle the melted chocolate mixture over the bites, then sprinkle with the reserved pecans and coconut before the chocolate hardens. Enjoy right away or transfer to the fridge until the chocolate has set – about 10-15 minutes.