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.
🚀 Want to fast-track your fat loss without eating boring food?
Check out my 1-on-1 coaching options to get a custom plan built around your lifestyle.
🍳 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.
Note: Links above are affiliate links that support the blog at no extra cost to you.
