Banana Chip Peppy Balls

A little bit sweet treat, a little bit protein power punch it’s great to tuck these Peppy Balls into the boys’ lunches. Their school is peanut free, so I love that there are no nut butters. With this recipe I always have a use for that last random banana whose peel has turned brown and no one will eat because “it’s icky”.



2 cups Rolled Oats (specifically gluten free ones if that’s important)
2 cups Unsweetened Coconut (toasted)
1 cup Mini Chocolate Chips
1 cup Smashed Slightly Over Ripened Banana (about 2 full bananas)
1 cup Ground Flax Seed
2/3 cup Honey (oiling the measuring cup helps it not stick)
1/4 cup Ground Chia Seeds
2 tsp Vanilla


This couldn’t be easier!

-Mix all the ingredients together in a bowl


-Chill for about 20-30 minutes, willing yourself not to eat it right out of the bowl with the spoon.
-Roll into balls and place on a parchment lined baking sheet and chill again for about an hour till firmly set.


-Store in a lidded container. I love Mason jars!

With 4 boys these disappear long before they could ever go bad. Of course I love sneaking a few after a long ride or quick run.



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4 Responses to Banana Chip Peppy Balls

  1. Sounds yummy, especially since I am gluten free, but you have to use gluten free oats if you want it to be gluten free.

  2. dena says:

    YUM! I always have a few left over bananas too. I’m going to try this soon.

  3. Sylvia says:

    These sound yummy! DO you know how long they last in the fridge and also can they be frozen?

    • Samantha Samantha says:

      They don’t usually last us much longer than a week. If that. I would think you could freeze them, but banana tends to thaw a bit mushy so I would eat them still cold rather than bringing them back to “warm”. Haven’t actually tried it to know for sure though.

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