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. vanilla extract
1/4 Cup raisins or tart cherries
1/4 Cup walnuts, chopped
DIRECTIONS
1. Preheat the oven to 350 degrees. Line a 12-unit cupcake pan with paper liners.
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 liners.
4. Bake for 15 – 18 minutes. Let cool and enjoy.
NOTE: As you probably know by now, Kodiak cakes mix is one of my favorite ingredients. I use it for so many things. This healthier version of a morning muffin 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 a slightly different taste, any kind of nut that you like and certainly any type of dried fruit. (Try dried figs – one of my favs!) You can use regular butter, full fat milk or real maple syrup. They all work well and you are in charge here. 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 for at least a month. If you have any trouble finding Kodiak mix at your grocery store, you can pick it up at Amazon.com
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
