Healthy Peanut Butter Banana Muffins w/ Kodiak Cakes Protein Mix

Prep: 10 min | Cook: 40 min | 2 dozen muffins

Recipe Inspiration: @Happily The Hicks (with my own healthy twist!)

Featuring: @Kodiak Cakes


Guilty-free, protein-packed breakfast muffins...

I've been inspired to set up a mini food photography studio in our apartment for some time now, but have been struggling with WHERE. Living in a small apartment, it truly is difficult to consider a permanent location. So, the goal is to have the backgrounds & props readily available to set-up at any time. Our new apartment has the most stunning natural light, so you better believe I will be taking advantage of this through my food photography journey!

A little bit about these muffins...

In our home, we always seem to have over-ripe bananas just hanging around, so I try and make these as often as possible! I am also HORRIBLE at eating a wholesome breakfast most days. I tend to be the grab-and-go kind of breakfast eater - coffee in one hand, some sort of nut/granola bar in the other. Although not the most unhealthy, I do feel I need to be eating a more rounded breakfast each morning... Anyone else like this?? By using the Kodiak Cake Whole Wheat Oat & Honey Flapjack/Waffle Mix, you'll be getting both your morning grains & protein (from wheat protein & peanut butter) with each bite.

I recommend making this batch of muffins on a casual, Sunday afternoon. This way, you have 24 muffins to enjoy throughout the week! Simply grab 2 or 3 (I highly recommend tossing them in the toaster for a few minutes, so you can enjoy as if they were taken right out of the oven) and you'll be on your way!

Tips from @Happily The Hicks


"Things to keep in mind:

– This recipe works best with ripe bananas because they’re easier to smash up and mix together with all the other ingredients to make a more consistent batter.

– I like to use all natural peanut butter (no sugar added) because it’s better for you and has less weird ingredients in it. Y’all… next time you buy peanut butter look a the label! It can get a little scary at times!

– To sweeten the muffins I used coconut sugar, but any sugar – or honey – will do..."

**I used honey in this recipe! :)

Is your mouth watering yet? ...

THE RECIPE


Prep: 10 min | Cook: 40 min | 2 dozen muffins

Recipe Inspiration: @Happily The Hicks (with my own healthy twist!)

Featuring: @Kodiak Cakes


Ingredients:

4 ripe bananas

1/2 c unsweetened apple sauce (or 2 eggs)

1 c unsweetened almond or oat milk

2 tsp vanilla

1/4 c honey

4 c Kodiak Cakes Whole Wheat Oat & Honey Flapjack/Waffle Mix

1/4 c peanut butter

1/2 c dark or semisweet chocolate chips (optional)


Directions:

  1. Preheat oven to 350 degrees. Prepare muffin tin by spraying pan with oil (recommend coconut oil!).

  2. In a large mixing bowl, mash the bananas and mix in the unsweetened apple sauce (or egg). Add the milk, vanilla and honey. Stir to combine.

  3. Slowly add in the Kodiak Cakes Mix and stir until an even, consistent batter has formed. Add the peanut butter (and chocolate chips, if you're adding). Stir until combined.

  4. *Feel free to add up to 1/4 cup more milk if the batter is too thick after adding the peanut butter!

  5. Evenly distribute the batter between the 12 muffin cups. They should be about 3/4 of the way full.

  6. Bake for 15-20 minutes, or until golden brown on top and a toothpick comes out clean (I baked a bit longer, around 25 minutes to add a crisp to the muffins).

  7. Remove immediately from the muffin tin (use a spoon to help pop the muffins out) and cool completely. Store in the fridge (in Tupperware to keep moist) for up to a week.

TIP - Best reheated in a toaster oven!

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