Mornings can be busy and sometimes you can find yourself running out the door without any breakfast on board. These puffed brown rice and banana energy balls are a perfect little breakfast-friendly grab-n-go snack that can be eaten while on the move or packed into your lunch box for snacking. Allergy-friendly and great for making ahead of time and freezing.
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Banana Energy Balls
We made these banana energy balls allergy-friendly so they can be taken to school no problem.
Great for when you are running low on time and the kids need to take breakfast on the go.
- egg free
- refined sugar-free
- full of natural energy for little bellies
A Word On Ingredients
A word to the wise: check the ingredients listed on the products you are buying.
You want dates with nothing added.
You want unsweetened coconut (some brands have lots of added sugar!).
The riper your banana the sweeter your energy bites.
Check the puffed rice. Sometimes that can have lots of added sugar too.
Can Banana Energy Balls Be Frozen?
Just make them up according to the instructions.
Once rolled pop them into an airtight container and store in the freezer until ready to use.
To thaw just pull them out in the morning and they will be ready for your snacking pleasure by mid-morning.
If kept in the fridge these snack bites should last around 3-5 days as long as they are kept in an airtight container. They don’t last as long as some other energy bites because of the fresh produce in there.
More Bliss Balls For Snacks
Bliss balls like these banana energy balls make the perfect snack.
They are super quick to make up, last forever in the fridge, and are super versatile in terms of ingredients.
Here are some more bliss ball recipes if you like to change things up from time to time:
- Easy No-Bake Cashew and Date Balls
- Blueberry Crumble Bites
- Fudgey Mocha Date Bliss Balls
- Peanut Butter and Dark Chocolate Cheesecake Fat Bombs
Puffed Brown Rice and Banana Energy Balls
- Food processor
- Add rice puffs, dates, banana, sunflower seeds, 2 tbsp of coconut and vanilla extract to a food processor and process until combined.
- Roll heaped tablespoonfuls of the mixture into balls. Spread the remaining coconut onto a plate and roll balls lightly in the coconut to coat.
- Store in an airtight container in the fridge for up to 3 days. To freeze: see notes.
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If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3