PROTEIN CHOCOLATE CHIP MUFFINS
Whip up the protein chocolate chip muffins- they’re easy to make using Kodiak Cakes! Bursting with flavor, packed with protein, and perfect for active lifestyles. This recipe provides a whopping 10 grams of protein per muffin! Recipe adapted from Kim’s Cravings.
Ingredients (makes 21 muffins):
4 cups Kodiak Power Cakes Mix- Buttermilk
1/4 cup unflavored Vital Proteins Collagen Peptide Powder
3 ripe bananas
2 cups unsweetened vanilla almond milk (any milk will do)
2 large eggs
1/2 cup maple syrup or honey
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup mini chocolate chips (save a couple tablespoons for topping muffins before baking)
Instructions:
Preheat oven to 350 degrees Fahrenheit. Grease the muffin pan with nonstick spray and set aside.
Add Kodiak Cakes mix and collagen peptide powder to a large bowl; set aside.
In another mixing bowl, blend mashed banana with milk, eggs, maple syrup, cinnamon, and vanilla extract. Pour the liquid mixture into the Kodiak Cakes mix and gently stir until combined. Gently fold in the mini chocolate chips.
Use a large spoon to evenly distribute the batter into all 12 muffin cavities, filling them about 3/4 full. Sprinkle extra mini chocolate chips on top.
Bake for 20-22 minutes or until golden brown and a toothpick inserted comes out slightly moist. Let the muffins cool for 5 minutes, then transfer them to a wire rack to finish cooling.
TIPS
Skip the muffin liners for best results. Just a quick spray of nonstick cooking spray will do the trick.
Get creative with add-ins! Try 1/2 cup of chopped dried cranberries, or toss in some chopped nuts like pecans or walnuts.
Storage
Keep in a covered container for up to 2 days, or extend their shelf life to 1 week in the fridge.
They’re freezer-friendly too! Pop them in a ziplock bag or an airtight container, and they’ll stay good for up to 3 months. When you’re ready to indulge, a quick 30-45 seconds in the microwave or a bit of thawing will do the trick.
