Muscle PB Protein Balls

American meal-prep culture turned peanut butter and protein powder into no-bake snack balls. Oats, honey, and mini chocolate chips keep these chewy bites simple, portable, and fridge-ready.

Serves 6 · 15 min prep

Estimate for one serving

• 285 cal
• 18g protein
• 22g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 1 cup natural creamy peanut butter
• 2 scoops (60 g) vanilla casein or whey protein powder
• 3/4 cup old-fashioned rolled oats
• 3 Tbsp honey
• 2 Tbsp ground flaxseed
• 1/4 cup mini dark chocolate chips
• 1 Tbsp chia seeds
• 1/8 tsp pinch of salt

Instructions

1. 1Line a small sheet pan or plate with parchment paper so the finished balls will not stick.
2. 2In a large mixing bowl, stir the peanut butter and honey together until smooth and glossy. If the peanut butter is very stiff, microwave the mixture for 15 seconds to loosen.
3. 3Add the protein powder, rolled oats, ground flaxseed, chia seeds, and salt. Mix with a sturdy spatula or clean hands until a thick, uniform dough forms that holds together when pressed.
4. 4Fold in the mini chocolate chips so they are evenly distributed without melting.
5. 5If the dough feels too sticky, chill the bowl for 10 minutes; if too dry, add a teaspoon of water or extra honey and remix.
6. 6Scoop roughly tablespoon-sized portions and roll firmly between your palms into 12 smooth balls.
7. 7Place each ball on the prepared parchment. For a tighter set, refrigerate the tray uncovered for 20 to 30 minutes until firm to the touch.
8. 8Transfer the chilled balls to an airtight container, separating layers with parchment if stacking.
9. 9Store in the refrigerator up to 1 week or freeze up to 1 month. Enjoy straight from the fridge as a post-workout sweet or grab-and-go muscle snack.
10. 10Optional finish: roll a few balls in extra crushed oats or cocoa powder right before serving for texture contrast.