Blueberry Pancake Protein Muffins
Serves 2
15 mins prep
25 mins cook
40 mins total
a grab-and-go breakfast you can feel good about
cupplain Greek yogurt,any fat percentage
cupultra-filtered milk,such as Fairlife; any fat percentage, or your milk of choice
cupKodiak Buttermilk Power Cakes Flapjack & Waffle Mix
tspkosher salt
cupfresh or frozen blueberries,divided
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Line your muffin tin: Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners or coat generously with cooking spray. (I like to spray my liners, too).
Mix the wet ingredients: Mash the bananas in a large bowl. Add the eggs, yogurt, maple syrup, milk, and vanilla and whisk until smooth.
Add the dry ingredients: Add the pancake mix, cinnamon, and salt and fold with a rubber spatula until just combined. Gently fold in 1 cup of the blueberries. Divide the batter among the muffin cups. Sprinkle with the remaining 1/4 cup blueberries.
Bake: Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes (do not overbake). Let the muffins cool for 15 minutes in the pan before transferring them to a wire rack to cool completely.
