I kid you not, these legit taste like a blueberry muffin, only minus all the carbs and buttah.

Blueberry Muffin Energy Bites

I’ve been developing recipes for a little over 4 years now… Everything from cocktails and cake to cookies and pasta. You name it, I’ve made it. But one fact still remains: Y’all like yo’ balls!

Sweet, healthy balls. You guys crack me up!

If it were up to me to choose a favorite, I would definitely reach for a cocktail, but it’s not up to me, is it? It’s up to you, and you guys choose healthy balls every. single. time.

So, I’ve made you yet another batch of healthy energy balls to swoon over. These Blueberry Muffin Energy Bites are sweet, rich in protein, and both gluten-free and vegan. That should hold you over for awhile, right?

Blueberry Muffin Energy Bites

If you feel like you need more options, then you can reach for these Cherry Pie Energy Balls or these Peanut Butter Oat Balls (my #1 ball recipe of all time).

I always have a batch of energy balls stocked in my fridge at all times. More often than not, I find myself consumed by work, and the next thing, it’s 3pm and I haven’t shoved a single thing into my mouth. Hmm, no wonder I have a headache and my vision is blurry (*palm to forehead). Really, these balls are like little superheroes. They swoop in and rescue me from passing out at my desk.

Blueberry Muffin Energy Bites

They also make a great pre- and post-workout snack. I grab two before I leave the house for my barre class. It’s just enough to keep me energized throughout the hour-long workout (which is fierce). If you haven’t tried barre, I highly recommend it. It’s a great strengthening and toning workout.

Blueberry Muffin Energy Bites


  • 1/2 cup toasted pecans
  • 2 tablespoons old-fashioned oats (regular or gluten-free)
  • 1 cup dried blueberries
  • 1/2 cup almond butter
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • pinch nutmeg
  • 1/2 cup shredded coconut for rolling


  1. Add the toasted pecans, old-fashioned oats, and dried blueberries to the bowl of a food processer. Pulse until the mixture looks like wet sand. 
  2. Add the almond butter, maple syrup, vanilla extract, cinnamon, and nutmeg. Pulse until the mixture forms a ball. 
  3. Gather two teaspoons of dough in the palm of your hand and roll until smooth. Roll each ball in the shredded coconut to coat. Store the balls between a layer of wax paper in an airtight container in the refrigerator for up to 7 days.
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