YIELDS:
12 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
0 hours 15 mins
TOTAL TIME:
0 hours 20 mins
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ingredients
2 Cups Kodiak Cakes flapjack & Waffle mix
½ Cup Swerve brown sugar substitute
1 Egg
¾ Cup skim milk
½ Cup unsweetened applesauce
2 Heaping Tbsp. fat free Greek yogurt
1 Tbsp. Sugar Free Maple Syrup (optional)
¼ Cup Land ‘o Lakes Light Butter, melted
1 Tsp. Cinnamon
1 Tsp. Pure vanilla extract
1/4 Cup raisins or tart cherries
1/4 Cup walnuts, toasted and chopped
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Line a 12-unit cupcake pan with paper liners. Alternatively, spray the cupcake pan with cooking spray. Better yet, use a silicone mold which requires no cooking spray. Put to the side.
2. Mix all the dry ingredients in a big bowl. Then add the egg, milk, applesauce, yogurt, maple syrup (if using) and melted butter and mix well. Stir in the dried fruit and nuts until distributed evenly throughout the batter.
3. Distribute the mix evenly among all the muffin cups.
4. Bake for 15 – 18 minutes. To test if the muffins are cooked through, insert a toothpick into the middle of the muffin and if it comes out clean, they are done. If wet or crumbs attach to the toothpick, let them back another 2 minutes and check again. Let cool and enjoy.
NOTE: As you probably know by now, Kodiak Cakes Protein Pancake Power Cakes mix is one of my favorite ingredients. I use it for so many things. You’ll want to check out my Top Three Kodiak Cake Mix Recipes for more ideas. This Healthy Start Kodiak Muffins recipe is a healthier version of a morning muffin. It is low on sugar and high on protein and whole grains. It is also another great example of flexibility when cooking. You can use a flavored yogurt to get a slightly different taste (and add a few more calories), any kind of nut that you like and certainly any type of dried fruit. (Try dried figs – one of my favs, or tart cherries would be great.) You can use regular butter, full fat milk, almond milk, soy milk, or real maple syrup. They all work well and you are in charge here. However, to keep saturated fats to a minimum and remove extra sugar, this is how I pull this recipe together.
I like to make a batch at the beginning of the week so I’m good to go for breakfast all week. They store well in the freezer too. Just freeze on a tray for about an hour then put in a plastic bag for longer storage. They don’t last long in my house but they’ll hold well covered for a week and if frozen, for a couple of months. (They won’t last that long.) To have a frozen muffin in the morning, I simply wrap one in paper towels and put in the microwave for 25 seconds. The muffin comes out warm and perfect every time.
The recipe couldn’t be easier to make. Simply preheat your oven to 350 degrees F. If using cupcake liners, pop them into your muffin tin. If you aren’t, spray your tin well with cooking spray. I’ve started leaning into silicone baking tools. I found these adorable heart-shaped muffin molds online and used them to make a batch for Valentine’s Day brunch. They are super easy to clean and store and you can find all kinds of fun shapes. These are great on a brunch table or tucked into a kid’s lunch box too.
Next, mix all your dry ingredients in a bowl. Then add all your wet ingredients and mix well. Add in the raisins and walnuts and stir to combine. A quick tip on the nuts. Take a minute to toast them in a small skillet on top of the stove for a couple of minutes. It really brings out the flavor of the nuts and only takes a minute or two. Watch them carefully and shake the pan a few times. You don’t want them to burn and they tend to burn fast if you aren’t watching them. So, don’t walk away!
Once your mix is made, distribute even amounts into each muffin cup and pop in the oven. Bake for 15-18 minutes and use the toothpick test to make sure they are done. Simply insert a toothpick into the middle of the muffin and if it comes out clean, the muffins are done. It they are wet and/or have crumbs stuck to it, let the muffins bake another 2 minutes and test again.
Let the muffins cool for about five minutes and then place them on a rack to cool completely. When you have one of these in the morning, you’ll know you are getting something delicious and good for you. What a great way to start the day. Enjoy.
If you like this recipe, try some of my other muffin recipes like:
Clementine Glazed Cranberry & Walnut Muffins
Fig & Walnut Breakfast Muffins
Ham and Cheese Brioche Muffins
Peanut Butter and Jelly Oatmeal Muffins
