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Pumpkin Protein Balls

Pumpkin Protein Balls

A quick and easy recipe that you can make in 20 minutes and have tasty little pumpkin protein balls to snack on throughout the week!

Course Snack
Prep Time 7 minutes
Cook Time 13 minutes
Servings 18 Protein Balls
Author Joseph B

Ingredients

  • 1 cup Gluten Free Old Fashioned Oats
  • 1/2 cup Flaxmeal ground flax
  • 1/2 cup Dates (4) Pitted and finely chopped
  • 1/4 cup Organic Raisins
  • 6 tbsp Pumpkin Spice MuscleEgg Egg Whites
  • 3 tbsp Organic Coconut Oil melted
  • 20 grams Chicory Root Fiber (4 scoops)
  • 2 tsp Baking powder
  • 2 tbsp PB2 Peanut Butter Powder
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla
  • 1 tsp Cinnamon

Instructions

  1. Preheat oven to 350F Line baking sheet with parchment paper.

  2. In one mixing bowl add the dry ingredients – oats, flax meal, chopped dates, PB2, Raisins, chicory root fiber, baking powder, baking soda, salt, and cinnamon. Whisk until well combined. Set aside.

  3. In a second bowl, add the wet ingredients – muscleegg, coconut oil and vanilla. Whisk until well combined.

  4. Add the wet ingredients to the dry and gently stir until the mixture is completely combined.

  5. Scoop out your mixture onto the parchment paper, making 16-18 small Oatmeal bites.

  6. Bake for 10-14 minutes until they are golden brown and slightly firm to the touch. 

  7. Enjoy!

Recipe Notes

Thanks to MuscleEgg fan Joseph B, CST for this recipe!