Banana Chocolate Chip Energy Balls (Printable)

No-bake energy bites with banana, oats, almond butter and chocolate chips. Ready in 10 minutes, naturally sweet and perfectly portable.

# What You’ll Need:

→ Base

01 - 1 large ripe banana, mashed
02 - 1.5 cups rolled oats
03 - 0.5 cup almond butter or peanut butter
04 - 0.25 cup honey or maple syrup

→ Add-ins

05 - 0.33 cup mini chocolate chips
06 - 0.25 cup ground flaxseed
07 - 0.5 teaspoon vanilla extract
08 - Pinch of sea salt

# Directions:

01 - In a large mixing bowl, mash the banana until smooth using a fork or potato masher.
02 - Add almond butter, honey or maple syrup, and vanilla extract to the mashed banana. Stir until fully combined.
03 - Add rolled oats, ground flaxseed, sea salt, and chocolate chips to the wet mixture. Mix thoroughly until the mixture holds together when pressed.
04 - Refrigerate the mixture for 20 to 30 minutes to firm up for easier handling.
05 - Using your hands, roll the chilled mixture into 1-inch balls. Place each ball on a parchment-lined tray.
06 - Transfer balls to an airtight container and refrigerate for up to one week.

# Expert Tips:

01 -
  • No baking means you can make these while your coffee brews, perfect for when you need an afternoon pick-me-up fast.
  • They actually taste indulgent—chocolate chips and banana feel like a treat, not a health obligation.
  • One batch lasts all week in the fridge, so you get that satisfying feeling of having snacks ready without the guilt.
02 -
  • Don't skip the chill step if you want neat-looking balls—warm mixture is forgiving but messy, and cold mixture rolls like a dream.
  • If your mixture seems too dry, add a touch more almond butter; too wet means they'll be slightly softer, which honestly isn't a disaster.
03 -
  • Use the very ripest banana you can find—almost unnaturally soft—because that's where all the natural sweetness lives.
  • If you're making these ahead for a trip, freeze them instead of just refrigerating and they'll stay perfectly intact in a backpack or bag.
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