Healthy snacking in a hurry is a little bit easier when these Blueberry Muffin Energy Bites are around! To make them, I used my Homemade Almond Butter mixed with some oats, ground flax, toasted coconut, chia seeds, maple syrup and dried blueberries.
These did not last long at our house! We really loved the dried blueberries mixed in, which I found at Trader Joe’s.
I also think the toasted coconut gives them a really nice texture. To toast your coconut, just spread out an even layer on a baking sheet, put it in a 350-degree oven, and bake for about 3-5 minutes. You do need to keep a close eye on it, because it will go from light brown to burned very quickly!
I like to use a cookie dough scoop to form these into bite sized balls. You may have to press them together in your hand to get the nut butter to bind them. I’ve found that not all nut butters bind the dry ingredients in the same way.
It also helps to chill the mixture before rolling them into balls.
We like to keep ours in the fridge. They go well with an ice cold glass of milk!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup old fashioned oats
- 1/2 cup ground flax seed
- 2/3 cup toasted coconut
- 1/2 cup dried blueberries
- 1 tablespoon chia seeds
- 3/4 cup nut butter (I used homemade almond butter)
- 1/4 cup maple syrup or honey (or more to taste)
- 1/4 teaspoon vanilla extract
- pinch of salt
- Stir all ingredients together in a large bowl until well mixed. Chill for 30 minutes, then scoop tablespoon size balls and squeeze them firmly so they stay together. I like to keep these chilled.
If your energy bites don’t stay together, add a little more nut butter and honey. If they are too sticky, add a little more oats or flax. Different types of nut butter (homemade versus store-bought, natural versus regular) will bind differently.
Disclaimer: the links in this post for the cookie dough scoop are Amazon affiliate links.