I keep a stash of Healthy Protein Snacks that hit dessert cravings with real banana protein and leave me energized instead of crashing.
I’m obsessed with these Paleo Banana Protein Balls because they taste like dessert without the sugar crash. I love that ripe bananas and sunflower seed butter make them rich and totally satisfying.
They hit the sweet spot between snack and treat, so I reach for them after a long day or when I need a quick boost. This is one of my go-to Protein Balls Recipes and a staple for Healthy Protein Snacks in my kitchen rotation.
But seriously, they’re dense, chewy, and actually filling. No nonsense, just real flavor.
Try one for real and you’ll see what I mean.
Ingredients
- Bananas: sweet, sticky binder that makes the balls soft and naturally sweet.
- Sunflower seed butter: creamy, nut-free fat that keeps things rich and tasty.
- Pea protein powder: boosts protein so these actually fill you up.
- Coconut flour: soaks up moisture and keeps texture pleasantly dense.
- Ground flaxseed: adds nuttiness and a bit of heart-healthy fiber.
- Hemp seeds: little nutrient bombs that add mild crunch and omega fats.
- Chia seeds: gel-like texture, holds everything together when it needs help.
- Vanilla extract: Basically warm sweetness that makes them feel dessert-like.
- Cinnamon: cozy spice that cuts through sweetness and adds warmth.
- Sea salt pinch: brings out all the flavors, don’t skip it.
- Maple syrup: Plus a touch of extra sweetness if your bananas aren’t ripe.
- Shredded coconut: optional finishing crunch and tropical vibe for rolling.
- Water or plant milk: small loosener if the mix feels too dry.
Ingredient Quantities
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1/2 cup sunflower seed butter (smooth)
- 1/2 cup pea protein powder (unflavored or vanilla)
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed (flax meal)
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 1 tsp vanilla extract, add more if you like
- 1 tsp ground cinnamon
- pinch of fine sea salt
- 1 to 2 tbsp pure maple syrup, optional and to taste
- 2 tbsp unsweetened shredded coconut for rolling, optional
- 1 to 2 tbsp water or unsweetened plant milk, only if mixture needs loosening
How to Make this
1. Mash the very ripe bananas in a large bowl until mostly smooth, a few small lumps are ok.
2. Stir in the sunflower seed butter and vanilla extract until well combined and kind of glossy.
3. Add the pea protein powder, coconut flour, ground flaxseed, ground cinnamon and a pinch of sea salt. Mix with a spatula until it starts to come together.
4. Fold in the hemp seeds and chia seeds. If the mix looks too dry, add 1 to 2 tbsp maple syrup for sweetness or 1 tbsp water or plant milk to loosen. If it feels too wet, add a little more coconut flour, a teaspoon at a time.
5. Taste and adjust: add more vanilla or up to 1 to 2 tbsp maple syrup if you want sweeter. Remember protein powders vary so adjust for texture and taste.
6. Chill the bowl in the fridge for 10 to 20 minutes if the mixture is sticky. This makes rolling easier and helps the coconut flour and flax absorb moisture.
7. Scoop about 1 to
1.5 tablespoons per ball using a cookie scoop or spoon. Wet your hands slightly and roll into tight balls. If you want, roll each ball in the unsweetened shredded coconut to coat.
8. Place finished balls on a parchment lined tray or plate. For firmer texture refrigerate at least 30 minutes. You can also freeze for 10 to 15 minutes for faster setting.
9. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Let frozen balls thaw a few minutes before eating.
Equipment Needed
1. Large mixing bowl
2. Fork or potato masher (for mashing the bananas)
3. Rubber or silicone spatula (for mixing and folding)
4. Measuring cups and spoons
5. Cookie scoop or tablespoon and a spoon (for portioning)
6. Small bowl or ramekin (for the shredded coconut or wetting your hands)
7. Parchment paper and a baking tray or large plate (for setting the balls)
8. Airtight container for storing, plus fridge or freezer space for chilling
FAQ
Paleo Banana Protein Balls (Vegan, Nut Free) Recipe Substitutions and Variations
- Sunflower seed butter: try pumpkin seed butter, soy nut butter, or tahini if you don’t mind the sesame taste (all keep it nut free).
- Pea protein powder: swap with hemp protein, brown rice protein, or a neutral flavored vegan protein blend.
- Coconut flour: use oat flour, tapioca starch, or finely ground rolled oats, but add a little more binder since coconut flour soaks up lots of moisture.
- Unsweetened shredded coconut (for rolling): use cocoa powder, finely chopped cacao nibs, or finely chopped seeds like hulled hemp or sesame to change the texture and flavor.
Pro Tips
1) Chill the mixture 10 to 20 minutes before rolling, and if it still sticks, chill again. Cold helps the coconut flour and flax absorb moisture so the balls hold together better, and it makes rolling way less messy.
2) Fix texture by tiny changes, not big ones. If too wet add coconut flour 1 teaspoon at a time, if too dry add 1 teaspoon water or plant milk or 1 tablespoon maple syrup. Protein powders vary a lot so small tweaks are faster and more predictable than dumping more of something.
3) Wet your hands with cold water or rub them with a little oil before rolling. It stops the mixture from sticking to your palms and gives smoother, tighter balls. For extra firmness pop them in the freezer for 10 to 15 minutes once formed.
4) Boost flavor without sugar: a pinch more cinnamon, a splash more vanilla, or fold in a tablespoon of cocoa nibs or finely chopped toasted nuts. For variety, roll some in unsweetened coconut, some in cacao powder, and keep a few plain so you can tell which is which when you store them.
Paleo Banana Protein Balls (Vegan, Nut Free) Recipe
I keep a stash of Healthy Protein Snacks that hit dessert cravings with real banana protein and leave me energized instead of crashing.
12
servings
152
kcal
Equipment: 1. Large mixing bowl
2. Fork or potato masher (for mashing the bananas)
3. Rubber or silicone spatula (for mixing and folding)
4. Measuring cups and spoons
5. Cookie scoop or tablespoon and a spoon (for portioning)
6. Small bowl or ramekin (for the shredded coconut or wetting your hands)
7. Parchment paper and a baking tray or large plate (for setting the balls)
8. Airtight container for storing, plus fridge or freezer space for chilling
Ingredients
2 medium very ripe bananas, mashed (about 1 cup)
1/2 cup sunflower seed butter (smooth)
1/2 cup pea protein powder (unflavored or vanilla)
1/4 cup coconut flour
1/4 cup ground flaxseed (flax meal)
2 tbsp hemp seeds
2 tbsp chia seeds
1 tsp vanilla extract, add more if you like
1 tsp ground cinnamon
pinch of fine sea salt
1 to 2 tbsp pure maple syrup, optional and to taste
2 tbsp unsweetened shredded coconut for rolling, optional
1 to 2 tbsp water or unsweetened plant milk, only if mixture needs loosening
Directions
- Mash the very ripe bananas in a large bowl until mostly smooth, a few small lumps are ok.
- Stir in the sunflower seed butter and vanilla extract until well combined and kind of glossy.
- Add the pea protein powder, coconut flour, ground flaxseed, ground cinnamon and a pinch of sea salt. Mix with a spatula until it starts to come together.
- Fold in the hemp seeds and chia seeds. If the mix looks too dry, add 1 to 2 tbsp maple syrup for sweetness or 1 tbsp water or plant milk to loosen. If it feels too wet, add a little more coconut flour, a teaspoon at a time.
- Taste and adjust: add more vanilla or up to 1 to 2 tbsp maple syrup if you want sweeter. Remember protein powders vary so adjust for texture and taste.
- Chill the bowl in the fridge for 10 to 20 minutes if the mixture is sticky. This makes rolling easier and helps the coconut flour and flax absorb moisture.
- Scoop about 1 to
- 5 tablespoons per ball using a cookie scoop or spoon. Wet your hands slightly and roll into tight balls. If you want, roll each ball in the unsweetened shredded coconut to coat.
- Place finished balls on a parchment lined tray or plate. For firmer texture refrigerate at least 30 minutes. You can also freeze for 10 to 15 minutes for faster setting.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Let frozen balls thaw a few minutes before eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 48g
- Total number of serves: 12
- Calories: 152kcal
- Fat: 9.7g
- Saturated Fat: 1.6g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 4.7g
- Cholesterol: 0mg
- Sodium: 40mg
- Potassium: 203mg
- Carbohydrates: 12.4g
- Fiber: 4.2g
- Sugar: 5.1g
- Protein: 8.3g
- Vitamin A: 20IU
- Vitamin C: 1.8mg
- Calcium: 38mg
- Iron: 1.4mg
