Description
Make these portable, protein-rich pancake muffins for a convenient and satisfying breakfast or snack.
Ingredients
Scale
- 2 cups Kodiak Cakes Gluten-Free Flapjack & Waffle Mix
- 2 ripe bananas mashed
- 1/3 cup milk (dairy or non-dairy)
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup pure maple syrup
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper or silicone liners, or grease it well.
- Mash the bananas in a large bowl until smooth.
- Add the Greek yogurt, milk, eggs, maple syrup, cinnamon, and vanilla to the bowl. Whisk until everything combines.
- Stir in the Kodiak pancake mix until the ingredients just combine. Do not overmix the batter.
- Fold in the mini chocolate chips. Save a few chips to sprinkle on top if you wish.
- Divide the batter evenly into the muffin cups. This recipe makes about 12 standard muffins.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
- These muffins are great for meal prepping and can be stored for quick breakfasts throughout the week.
- For a warmer flavor, use almond milk as your dairy alternative.
- Prep Time: 10 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
- Cholesterol: 45
Keywords: Chocolate Chip Protein Muffins, Healthy Breakfast, Protein Pancake Muffins, Meal Prep Breakfast, High Protein Baked Goods, Easy Healthy Snack