Blueberry Protein Muffin Tops

Recipe

Breakfast
Blueberry Protein Muffin Tops

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User Rating

4.67 out of 5 stars
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3 ratings

Recipe Data

16
Servings
10min
Prep
20min
Total

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    Description

    Getting more protein just got easier (and yummier!) With the help of Kodiak Cakes blueberry mix, you'll have breakfast and snacks ready to fuel your day. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    2 c. Kodiak Cakes whole wheat oat and honey frontier flapjack and waffle mix
    ½ c. Performance Inspired blueberry protein-whey powder
    2 tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee baking soda
    1 Hy-Vee large egg
    2 medium bananas, ripe and mashed
    ⅓ c. granulated coconut sugar
    1 c. fresh blueberries, or frozen, thawed

    Things To Grab

    • Large bowl
    • Medium bowl
    • Whisk
    • Parchment paper
    • Large baking sheet
    • Wire cooling rack

    Directions

    1. Preheat oven to 375 degrees. Whisk together pancake and waffle mix, protein powder, baking powder, and baking soda in a large bowl. 

    2. Whisk together egg, mashed bananas, and coconut sugar in another bowl. Stir into pancake and protein powder mixture. Fold in blueberries.

    3. Drop dough 2-inches apart onto parchment-lined baking sheets using a 2-inch scoop. Bake for 8 to 10 minutes or until golden. Cool on a wire cooling rack before serving.

    Nutrition facts

    Servings

    100 Calories per serving
    1 muffin top

    Amounts Per Serving

    • Total Fat: 1g
    • Cholesterol: 15mg
    • Sodium: 220mg
    • Total Carbohydrates: 19g
    • Protein: 5g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Monthly Ad July 2021