Pumpkin Protein Balls | MuscleEgg Egg Whtie Recipes

These yummy little pumpkin protein balls had been submitted to us by a fan and we’re about all of them 12 months lengthy! In any case, who says it needs to be Fall to take pleasure in pumpkin spice all the things? Not us. And, with a recipe this simple you simply can’t lose. Everyone knows that chunk sized snacks are the very best snacks. They’re moveable, filled with scrumptious pumpkin spice taste (utilizing pumpkin spice MuscleEgg), loaded with protein, and can maintain you going whenever you get these mid-afternoon stomach rumbles.

Whereas these elements are issues that you simply both have in your fridge/cabinet now or can discover simply at just about any grocery store, you’ll be able to all the time alter it to your liking as properly. We really feel it’s fairly spot on as-is, however possibly you wish to add somewhat nutmeg or get loopy and throw in some floor pink pepper. Irrespective of the way you prefer it, make sufficient for the entire week. You’ll be glad to have just a few pumpkin protein balls useful you could pop into your mouth at work, in your drive residence, after the gymnasium, and even earlier than mattress!

Pumpkin Protein Balls

A fast and straightforward recipe you could make in 20 minutes and have tasty little pumpkin protein balls to snack on all through the week!

Servings 18 Protein Balls

• 1
  cup
  Gluten Free Outdated Normal Oats
• 1/2
  cup
  Flaxmeal
  floor flax
• 1/2
  cup
  Dates (4)
  Pitted and finely chopped
• 1/4
  cup
  Natural Raisins
• 6
  tbsp
  Pumpkin Spice MuscleEgg Egg Whites
• 3
  tbsp
  Natural 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

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

2. In a single mixing bowl add the dry elements – oats, flax meal, chopped dates, PB2, Raisins, chicory root fiber, baking powder, baking soda, salt, and cinnamon. Whisk till properly mixed. Put aside.

3. In a second bowl, add the moist elements – muscleegg, coconut oil and vanilla. Whisk till properly mixed.

4. Add the moist elements to the dry and gently stir till the combination is totally mixed.

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

6. Bake for 10-14 minutes till they’re golden brown and barely agency to the contact. 

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