Maple Walnut Protein Balls are an easy way to have a homemade snack ready when your day gets busy.
If you’re tired of grabbing the same packaged snacks or need something to keep in the refrigerator for the week, these no-bake protein balls are a great option.
They have a sweet maple flavor, a little cinnamon, and plenty of nutty crunch from the walnuts. The texture is soft and chewy, with just enough sweetness to make them feel like a treat.
Each protein ball has 7 grams of protein, so they’re a handy choice for an afternoon snack or something to enjoy between meals.
You don’t need an oven or any special cooking skills, either. A large mixing bowl and wooden spoon are all you need to mix everything.
A small cookie scoop makes dividing the mixture into equal portions easier.With just 15 minutes of prep and 30 minutes of chilling, you’ll have 12 homemade protein balls ready for the refrigerator.
They’re great for meal prep because you can make them ahead and enjoy them throughout the week.
Why You’ll Love This Maple Walnut Protein Balls Recipe
No Baking Required
No oven, no cooking, and very little cleanup. Just mix, roll, and chill.
7 Grams of Protein
Each ball has 7 grams of protein, making these a convenient snack between meals.
Great for Meal Prep
Make all 12 at once and refrigerate them for easy snacks during the week.
Sweet Maple and Walnut Flavor
Pure maple syrup, cinnamon, and crunchy walnuts give these protein balls a delicious fall-inspired flavor.
Easy to Pack
Their small size makes them convenient for work snacks or packed lunches. Just keep them chilled until you’re ready to eat.
Ingredient Substitutions
Old-Fashioned Rolled Oats
Quick oats can be used instead. The protein balls will have a softer, less chewy texture.
Vanilla Protein Powder
Unflavored protein powder works too. The maple syrup and vanilla extract will still provide sweetness and flavor.
Walnuts
Chopped pecans are a great substitute and taste delicious with maple syrup.
Creamy Almond Butter
Creamy peanut butter works great, although the peanut flavor will be more noticeable. Cashew butter is another option.
Pure Maple Syrup
Honey can replace the maple syrup in equal amounts. The flavor will be different, but the sweetness and texture will be similar.
Milk
Unsweetened almond milk or oat milk can be used if the mixture needs extra moisture.
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Maple Walnut Protein Balls
Equipment
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup vanilla protein powder
- ½ cup walnuts finely chopped
- ½ cup creamy almond butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk optional, as needed
Instructions
- Line a baking sheet with parchment paper.
- Add the rolled oats, vanilla protein powder, chopped walnuts, cinnamon, and salt to a large mixing bowl.
- Stir until combined.
- Add the almond butter, maple syrup, and vanilla extract.
- Stir until a thick, slightly sticky dough forms.
- If the mixture is too dry to hold together, add milk 1 teaspoon at a time until you can roll the dough into balls.
- Divide the mixture into 12 equal portions using a small cookie scoop.
- Roll each portion between your palms to form a ball.
- Arrange the protein balls on the prepared baking sheet.
- Refrigerate for 30 minutes, or until firm.
- Transfer to an airtight container and store in the refrigerator.
Notes
Tips and Tricks
Check the Texture – Different protein powders absorb moisture differently. If the mixture feels crumbly, add a little milk. If it’s too sticky, mix in a small amount of oats. Chop the Walnuts Finely – Smaller pieces make the protein balls easier to shape and help them hold together. Use Creamy Nut Butter – Smooth, well-stirred almond butter makes mixing easier. If using natural almond butter, stir it thoroughly before measuring. Keep Portions Even – A small cookie scoop helps make 12 similar-sized balls for consistent servings.Storing
Refrigerator – Store the protein balls in an airtight container in the refrigerator for up to 5 days. Freezer – Freeze in a freezer-safe container or bag for up to 3 months. Separate layers with parchment paper to prevent sticking. Thawing – Thaw frozen protein balls overnight in the refrigerator or until soft enough to eat.Nutrition
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