Blueberry Muffin Energy Bites (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 scoop of protein powder—just if you want
02 -
1/2 cup dark chocolate chips
03 -
1 teaspoon cinnamon, ground up
04 -
1/2 cup flakes of unsweetened coconut
05 -
1 cup dried blueberries or swap in 2 pints of fresh ones
06 -
3/4 cup whole flax seeds, ideally organic
07 -
2 cups rolled oats, old-fashioned works best
→ Wet Ingredients
08 -
1/3 cup raw honey
09 -
1 cup creamy cashew butter or some cookie butter instead
10 -
3 tablespoons Pichuberry puree
11 -
Half a teaspoon vanilla extract
# Instructions:
01 -
Using fresh blueberries instead? Dry them out first. Rinse them off, then gently dab them with a paper towel. Heat oven to 225 Fahrenheit, which is about 110 Celsius. Put parchment paper on some baking trays, then lay all your blueberries out in one layer. Don’t let them touch. Let them bake for four hours.
02 -
Grab your big bowl. Toss in oats, flax seeds, coconut flakes, dried or fresh blueberries, chocolate chips, protein powder (if you like), and ground cinnamon. Give it all a good stir or whisk so everything's mixed up.
03 -
Dump in Pichuberry puree, vanilla, your honey, and the cashew (or cookie) butter. Mix it up really well—use your hands or spatula so it all sticks together.
04 -
Lay wax or parchment paper over a baking sheet. Use a 1.5-tablespoon cookie scoop to grab some dough and squish it against the side of your bowl—really pack it. Roll them into balls and set on the tray as you go.
05 -
Leave the balls on the tray and just let them sit out for about an hour. If you want them speedy, pop the tray in your freezer for half an hour instead.
06 -
Stash your treats in any airtight container you have. They'll keep for a few weeks, or you can freeze them to last even longer.
# Notes:
01 -
If your hands start to get sticky while rolling, hit pause and rinse them off. You'll have a way easier time shaping the balls.