Get that pumpkin spice flavor without the sugar or caffeine crash. These make a perfect post-exercise recovery snack or have a couple for an on-the-go breakfast. 2 pumpkin balls comes out to about 10 grams of protein.
Chocolate Chip Pumpkin Protein Balls
Servings: 20-30; Prep Time: 15 minutes
Ingredients:
- 3 cups old fashioned rolled oats
- 3 scoops vanilla whey protein powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 tbsp ground flaxseed
- 1 – 15 oz can pumpkin
- 1/4 cup honey (can add more to taste)
- 1 10 oz bag dark chocolate chips
Instructions:
Combine all of the dry ingredients in a large bowl. Mix with a fork. Add the wet ingredients and bring together with a rubber spatula. Fold in chocolate chips. Get a large baking tray out and line with wax paper or silicone baking mat. Use an ice cream scoop or large spoon to start to scoop out 1-2 inch balls of dough. Roll between hands to create sphere shape and then place on baking tray. The dough will make about 20-30 balls depending how big or small you make them. Refrigerate for at least 1 hour on the pan. Then place the balls in tupperware and either keep refrigerated for about 1 week or place in freezer for a few months. If frozen, thaw for 5 minutes before eating.
