Couldn’t sleep last night, so I decided to make my protein muffins for the week. Unfortunately (or maybe fortunately) I was out of the flour I was using for my Breakfast Muffins, so I had to improvise since it was like 2 in the morning. This recipe came out awesome and I am really happy with it!
Hope you guys enjoy it!
80g of Cinnamon Oat Kodiak Cake Pancake Mix (Kodiak Cakes Powder Cakes)
3 Scoops of Protein Powder of Choice (I Used 93g Gold Standard Vanilla Ice Cream Whey Protein Powder)
11g Apple Cinnamon Protein4 Oats (by PE Science)
1 tsp Baking Powder
1/4 tsp salt
3 tsp of sweetener of choice (I used Truvia Brown Sugar Blend)
28g American Dream Nut Butter – Butter My Cookie Flavor
184g Liquid Egg Whites
5.3oz. Greek Non Fat Plain Yogurt
4oz. Unsweetened Vanilla Almond Milk
1 tsp Cinnamon
Preheat Oven to 350 degrees
Spray Muffin Tin(s) with Non Stick Cooking Spray (Makes 16 Standard Size Muffins)
Combine Kodiak Cakes Powder, Protein Powder, Protein4Oats, Salt, Cinnamon and Baking Powder in a Mixing Bowl. Sift thoroughly with Fork or Whisk.
In Another Mixing Bowl combine the Egg Whites, Sweetener, American Dream Nut Butter, Greek Yogurt and mix well until fully combined.
Add the Dry Ingredients from Bowl One into Bowl Two and Mix together until fully combined.
Add the Almond Milk. Mix until fully incorporated.
Transfer the mix into the Greased Muffin Tins.
Bake in the oven 10-12 minutes or until fully cooked (time may vary based on oven size and true temp, etc.)
Remove from Oven, Transfer to a cooling rack, let them cool and enjoy! I wrap mine individually and freeze them.
(Below is the macro breakout info if you don’t make substitutions, if you enter the ingredients into myfitnesspal)
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