Easy Air Fryer Blueberry Banana Protein Balls (44g Protein Batch)
Easy Air Fryer Blueberry Banana Protein Balls (44g Protein Batch)
Stop settling for dry, artificial protein snacks or blowing your macros on calorie-dense bakery muffins. These air fryer blueberry banana protein balls give you a crisp golden shell with a soft, warm bakery-style banana bread center in under 15 minutes.
📊 Macro Summary
⚖️ Serving Size: 1 Protein Ball with Glaze (Makes 8 balls / 497 kcal entire batch)
🔥 Calories: 62 kcal per ball (497 kcal full batch)
💪 Protein: 5.5g per ball (43.6g full batch)
🌾 Carbs: 9.4g (6.3g Net Carbs per ball / 50.5g Net Carbs full batch)
🥑 Fat: 0.3g per ball (2.4g full batch)
🌾 Fiber: 0.5g per ball (4.3g full batch)
🛒 Ingredients
Blueberry Banana Dough Base:
🌾 60g self-rising flour (or 60g oat flour + 1/2 tsp baking powder)
🍦 25g vanilla casein protein powder
🍌 60g ripe banana (mashed, ~1/2 medium banana)
🥣 70g Dannon Light & Fit Vanilla Greek Yogurt
🍬 20g Brown Swerve (erythritol sweetener)
✨ 5g Baker’s imitation vanilla extract (1 tsp)
🪵 3g ground cinnamon
🧂 ~1/16 tsp fine sea salt (a pinch)
🫐 40g fresh blueberries
Yogurt-Maple Glaze (Optional Drizzle):
🥣 30g Dannon Light & Fit Vanilla Greek Yogurt
🍁 15g sugar-free maple syrup
🍦 10g vanilla casein protein powder
🥛 30g unsweetened almond milk
🥣 Step-by-Step Instructions
Whisk the Dry Base: In a medium mixing bowl, whisk together 60g self-rising flour, 25g vanilla casein protein powder, 20g Brown Swerve, 3g cinnamon, and a pinch of fine sea salt.
Mash & Mix Wet: In a separate small bowl, mash 60g ripe banana until mostly liquefied. Stir in 70g vanilla Greek yogurt and 5g vanilla extract until smooth.
Form the Dough: Pour the wet banana-yogurt mix into the dry bowl. Stir with a rubber spatula until a thick, cohesive dough ball forms (the casein will rapidly absorb moisture).
Fold Blueberries & Shape: Gently fold in 40g fresh blueberries to avoid crushing them. Divide the dough into 8 equal portions (~30g–32g each) and gently roll into balls with slightly damp hands.
Air Fry: Lightly spray the air fryer basket with nonstick cooking spray. Place the dough balls in a single layer with space between each. Air fry at 350°F (175°C) for 5 minutes, flip each ball, and air fry for an additional 3 to 4 minutes until puffed and golden brown.
Cool to Set: Allow the balls to rest on a plate or wire rack for 3–5 minutes so the structure fully sets.
Whip the Glaze & Drizzle: In a small bowl, whisk together 30g vanilla Greek yogurt, 15g sugar-free maple syrup, 15g vanilla casein protein powder, and 30g unsweetened almond milk until smooth and thick. Drizzle over the warm protein balls or serve on the side as a dip!
💡 Macro Tweaks & Meal Prep Ideas
Why Casein Matters: Do not substitute 100% whey for the casein protein powder. Casein absorbs moisture like flour and bakes into a soft, cakey texture instead of turning rubbery or dry.
Easy Yogurt Glaze Hack: Whisking vanilla Greek yogurt with sugar-free maple syrup and casein protein gives you a creamy, high-protein glaze without needing powdered sugar or extra fats.
Crispy Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 2 minutes to bring back the crisp outer shell before drizzling your glaze.
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🍳 Suggestion Spot
Want the exact casein protein powder I used here?
I use Nutricost Casein Protein Powder (Vanilla) for recipes like this. Casein absorbs liquid significantly better than standard whey, keeping the inside of air-fried baked goods soft and cakey.
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