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–+ servings
No-Bake Lemon Poppyseed Protein Balls

Zesty No-Bake Lemon Poppyseed Protein Balls for Easy Snacking

Delicious No-Bake Lemon Poppyseed Protein Balls offer a refreshing snack with protein-packed goodness.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 28 balls
Course: Snacks
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Vanilla Whey Protein Powder Opt for a high-quality blend for best results.
  • 1 cup Rolled Oats Gluten-free options are available.
  • 2 tablespoons Poppy Seeds Chia seeds can be used as an alternative.
  • 3 tablespoons Truvia (or other sweetener) Adjust based on the sweetness of your protein powder.
  • 1 tablespoon Fresh Lemon Zest Use fresh zest for the best taste.
  • 2 tablespoons Fresh Lemon Juice Freshly squeezed juice is recommended.
  • 2-4 tablespoons Water Add gradually until dough holds together.

Equipment

  • Mixing bowl
  • Spatula
  • Tupperware Container

Method
 

Step‑by‑Step Instructions
  1. Combine the vanilla whey protein powder, rolled oats, poppy seeds, Truvia, and fresh lemon zest in a large mixing bowl and whisk together for 1-2 minutes to incorporate.
  2. Gradually pour in the fresh lemon juice and a splash of water. Mix the dough with a spatula for 2-3 minutes until it clumps together. Adjust moisture with additional water as needed.
  3. Roll small portions of the dough into balls, about the size of a tablespoon, aiming for 28 balls.
  4. Place the rolled protein balls into a Tupperware container, leaving space between each to prevent sticking. Layer them gently.
  5. Cover the container and refrigerate the protein balls for at least 30 minutes to allow the flavors to meld and the balls to firm up.

Nutrition

Serving: 1ballCalories: 130kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 3gVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 1 week in the fridge or freeze for up to 3 months. Thaw overnight in the fridge or for a couple of hours at room temperature.

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