Protein Packed Power Muffins

My mom wanted to up her protein intake, specifically at breakfast. She was tired of cottage cheese and greek yogurt. She wanted something easy to eat on-the-go, but didn't want to sacrifice her protein needs and eat empty, sugary calories found in most muffins. As she belongs to one of the groups at risk for protein deficiency (here), I bought her some Kodiak Cakes Power Cakes mix and had planned on baking her their muffins (recipe on the back of the box), but the recipe included brown sugar, butter, and banana (my only breakfast rule is to keep the sugar intake as low as possible), overall not that healthy (especially when the boxed mix already has added sugar). So, I set out to make something better, and I definitely succeeded.

Protein Packed Power Muffins

Total time: 1 hour = < 20 minutes to make + 40 minutes to bake

Yield: 12-18 depending upon muffin size

Ingredients:

Wet Ingredients:

  • 2 c milk of choice (I used Aldi's brand unsweetened original almond milk)
  • 1/2 c unsweetened apple butter/apple sauce (I've used both, could also use smashed banana or canned pumpkin)
  • 1 t vanilla
  • 1 T coconut oil (melted)
  • 1 egg (stirred)

Dry Ingredients:

  • 1.5 c Kodiak Cakes Power Cakes Flapjack & Waffle Mix
  • 1/2 c Coconut flour
  • 3/4 c Protein powder (I used Kashi Vanilla Vinyassa, it was 3 scoops)
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 T cinnamon

Stir Ins (optional):

  • 1/4 c chopped nuts (I used almonds)
  • 1/2 c dried fruit (I used dates)
  • 1/4 c chia seeds

Method:

  1. Preheat oven 400 degrees, line a muffin tin with liners or spray with oil.
  2. Combine all wet ingredients in a mixing bowl. Make sure you are whisking as you add the melted coconut oil. The oil may solidify a little, that is to be expected.
  3. Sift all dry ingredients into a second mixing bowl (Kodiak Cakes Mix, coconut flour, protein powder, baking powder, baking soda, salt, cinnamon).
  4. Stir dry ingredients into wet ingredients, add mix ins.
  5. Drop by heaping tablespoons (or stirring spoon) into muffin tin; I filled each muffin liner about 7/8 full. If you want to get super fancy, you can top with more chopped nuts for aesthetic purposes.
  6. Bake for 20 minutes, rotate, bake for 20 more minutes. Muffins are done when uncooked spaghetti or toothpick inserted into middle of muffin comes out clean.
  7. Eat and enjoy!

Some notes for next time:

  • I think I will try making chia pudding, combining the chia seeds and the milk before mixing them into the batter.
  • I have made these in mini-muffin form, great for a quick little snack or dessert.
  • You could replace the coconut oil with equal applesauce/banana/pumpkin to make them fat free, I haven't tried this and they might stick to the liners.
  • You could try with flax egg, I haven't tried.
  • I used coconut flour, but you could use another flour of your choosing, I would reduce the milk if using anything other than coconut flour.
Delicious plain, or toasted with peanut butter or cream cheese!

Delicious plain, or toasted with peanut butter or cream cheese!