Almond Butter Protein Balls

Protein balls in mini muffin lines scattered over a grey surface.
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These almond butter protein balls come together in just 15 minutes with NO baking or fancy kitchen tools required. They're a tasty snack with a healthy balance of carbs, fats, and proteins to keep you energized and fueled throughout the day!

  • Author: alexandra
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 22 protein balls 1x
  • Category: snack bars and bites
  • Method: no-bake
  • Cuisine: American
  • Diet: Gluten Free


  • 9 ounces (1 cup) unsweetened almond butter
  • 4 3/8 ounces (1 1/2 cups) old fashioned rolled oats (use gluten-free if needed)
  • 2 3/4 ounces (1/4 cup)  pure maple syrup
  • 2 1/8 ounces (4 scoops - 39 cc scoop size) protein powder
  • 3 tablespoons dried blueberries or other mix-ins of choice
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons water, as needed


1. Mix all ingredients: In a medium mixing bowl, combine the almond butter, oats, maple syrup, protein powder, dried fruit, and vanilla extract. Start mixing everything together with a spoon, and then use your hands to finish kneading the mixture together until it starts to clump. There should be no dry streaks remaining when you're done. Add 1-2 tablespoons of water if needed to help everything stick together.

2. Roll into balls: Scoop the mixture into 1 ounce portions (approx. 1 packed tablespoon each) and roll each portion into a ball between your palms. Store protein balls in an airtight container or zip-top bag in the refrigerator. 


Ingredient Notes:

  • Any flavor of protein powder can be used for this recipe. Use vegan protein powder to make these protein balls dairy-free/vegan.
  • Almond butter can be substituted with any type of nut butter.
  • Maple syrup can be substituted with honey or another liquid sweetener.
  • Mix-ins: Good options include dried fruit, mini chocolate chips, or nuts.

Storage and shelf life:

  • These protein balls keep well in the refrigerator for up to 2 weeks, or in the freezer for 3-4 months. 

To make into protein bars: 

  • Press the mixture into an 8" square pan that's lined with parchment, chill it for about 30 minutes, and then slice into bars. Keep in mind that you may need to use a bit more water in the batter to make it just slightly "stickier".

To make sugar-free protein balls:

  • This recipe is refined sugar-free as written, assuming the protein powder and mix-ins you use don't contain refined sugar. For a zero-sugar option, swap the maple syrup with a sugar-free liquid sweetener like allulose syrup, and stick to sugar-free protein powder and mix-ins.