Description
Are you ready to indulge in the comforting flavors of fall while keeping your health goals on track? If you're a fan of pumpkin spice lattes and all things cozy about this time of the year, then these Kodiak Pumpkin Protein Muffins might just become one of your favorite things!
Ingredients
Scale
- 3 Over ripe bananas smashed into a puree.
- 3 Eggs
- 1 cup of Kodiak Cakes Flapjack & Waffle Mix - Whole Wheat Oat & Honey Flavor
- 1 Scoop of Orgain Organic Pumpkin Spice Protein Powder
- 1 Teaspoon of Baking Powder
Instructions
- Preheat your oven to 350 degrees F. Grease a 12 cup muffin tin with spray olive oil or avocado oil. You can also use muffins liners if you prefer.
- Peel your bananas and place in a large mixing bowl and smash them with the tines of a fork.
- Add your eggs to your mashed banana and mix well.
- Now combine your dry ingredients - Kodiak Cakes Flapjack mix, protein powder and baking powder - whisk together.
- Mix your wet and dry ingredients together to form a smooth batter.
- Pour your batter into your muffin cups filling them halfway. Place into the oven and bake for 20-25 minutes until the top of the muffins are golden.
- Remove from oven and let cool to room temperature. Enjoy your healthy snack!!!
Notes
- Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly with avocado oil.
- Incorporate whole grains into your muffins by adding 1/4 cup of pumpkin seeds to the batter for added texture and nutrition.
- Boost the protein content of your muffins by stirring in 1/2 cup of Greek yogurt. This will also contribute to a moist and tender crumb.
- For extra protein, consider adding 1 scoop of your favorite protein powder. Choose a flavor that complements the pumpkin, such as vanilla or cinnamon.
- Enhance the aroma and taste with 1 teaspoon of pumpkin pie spice. This blend of cinnamon, nutmeg, ginger, and cloves adds warmth and depth to your muffins.
- Sweeten the batter with 1/4 cup of pure maple syrup. Its rich flavor pairs perfectly with pumpkin and helps keep the muffins moist.
- Add a touch of richness and moisture by incorporating 1/4 cup of melted coconut oil into the batter.
- For a burst of flavor and texture, fold in 1/2 cup of dark chocolate chips. The combination of pumpkin and dark chocolate is simply divine.
- If you prefer a lighter chocolate flavor, you can use semi-sweet chocolate chips instead.
- For a healthier twist, use mini chocolate chips instead of regular-sized ones. They distribute more evenly throughout the batter.
- Mix in 1 teaspoon of vanilla extract to enhance the overall flavor profile of your muffins.
- Lightly coat the paper liners with avocado oil spray to prevent the muffins from sticking.
- Fill each muffin cup about 1/2 full with the batter to ensure even baking and nicely domed muffin tops.
- Sprinkle a few extra pumpkin seeds and chocolate chips on top of each muffin for added visual appeal.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for longer storage.
- For a quick breakfast option, grab a muffin on your way out the door and enjoy it on the go. They're perfect for busy mornings!
- Feel free to customize these pumpkin chocolate chip muffins with your favorite mix-ins, such as nuts, dried fruit, or shredded coconut, for added variety and nutrition.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 101
- Sugar: 5.8 g
- Sodium: 168.5 mg
- Fat: 1.7 g
- Carbohydrates: 17.5 g
- Protein: 4.6 g
- Cholesterol: 47 mg