Kodiak Cakes – Pumpkin Protein Muffins
Hello Fall! When I think fall, I think pumpkin and I have a delicious new recipe that you are going to love!
The last Kodiak Cake recipe went over so well and was so delicious I knew I had to make a new one with this pumpkin flax mix. You can find that version here. Think mini chocolate chips, yes, it’s that good. This one may actually be even better though.
I had saved bananas for this recipe and then found out that this recipe didn’t call for it. Not only are these healthy they are minimal on the ingredients list. Only 6!
Unlike the last recipe, I didn’t use the exact recipe on the back of the box. Instead of 1/4 cup of butter I mashed a small banana. It turned out to be a 1/4 cup.
This recipe also suggested using 1/2 cup of mini chocolate chips. I decided on chopped pecans instead. These are going to be for breakfast so I didn’t want them super sweet. The nuts added to the pumpkin and spice in this mix. Yum!
I got 12 regular sized muffins with the following Nutrition Facts:
Kodiak Cakes - Pumpkin Protein Muffins
Kodiak Cakes just put out the Pumpkin Flax version of their mix and it was begging to be turned into muffins.
- 2 Cups Kodiak Cakes Pumpkin Flax Mix
- 2 Cups Skim Milk
- 3/4 Cup Brown Sugar
- 1/4 Cup Mashed Banana
- 1 Large Egg
- 1/2 Cup Chopped Pecans
Preheat oven to 350 degrees.
Mix the brown sugar with the Kodiak Cakes mix.
Add the chopped pecans to the dry mix.
Mix the egg, banana and milk together with the dry ingredients.
Portion the muffin mix into 12 muffin cups. You may grease the pan but I made it easy and just used paper cups.
Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
Bite into one because these muffins are Ah-Maz-in!