Need an easy protein-packed snack?
These quick “keep you full” muffins are inspired by @kristydenny. The recipe uses Kodiak Cakes Power Cakes Flapjack & Waffle Mix. They are very freezer friendly, so you can make a big batch and enjoy them later. You’ll also need a canned pumpkin, honey, coconut oil, and egg.
Pumpkin Chocolate Chip Muffins
These quick “keep you full” Pumpkin Chocolate Chip Muffins are inspired by @kristydenny and use Kodiak Cakes Power Cakes Flapjack & Waffle Mix. They are very freezer friendly, so you can make a big batch and enjoy them later.
2 cups Kodiak Cakes Power Protein Flapjack and Waffle Mix
1 (15 oz) can of pumpkin
1 tsp vanilla
1 tsp baking soda
1 1/4 tsp pumpkin pie spice
1/4 cup honey
1/4 cup coconut oil, melted
1/2 cup mini semi-sweet chocolate chips
- In a mixing bowl combine Kodiak cake mix, baking soda, and pumpkin pie spice. Add the pumpkin, egg, vanilla, and honey and mix until combined. Stir in melted coconut oil. Lastly stir in mini chocolate chips.
- Spoon batter into a lined/greased cupcake tin. Bake at 350 for 20-22 minutes or until a toothpick inserted comes out clean.
Prep: 5 minutes | Cook Time: 25 minutes | Total: 30 minutes
Yield: Makes 12 servings (1 Muffin)
Nutrition Information: Calories 190; Total Fat: 6g; Carbohydrates: 25g; Protein: 8g