Protein Pancake Muffins From A Mix
Sweet, moist, and surprisingly protein-packed! These easy protein pancake muffins made with boxed mix make for a tasty and healthy snack or breakfast.
Servings: 12 muffins
Equipment
- Muffin liners (I use silicone but paper works too)
Ingredients
- ¼ cup unsalted butter melted and cooled
- ½ cup maple syrup
- 1 cups protein milk I use Fairlife 0% or similar products
- 2 eggs
- ½ tsp salt
- 2 cups Kodiak Power Cakes Flapjack and Waffle Mix in Buttermilk
- 2 cups frozen mixed berries I use the Kirkland mix with blueberries, raspberries, and blackberries (I recommend avoiding mixes with whole strawberries)
Instructions
- Position your oven rack to the middle and pre-heat to 350 F. Prepare your muffin pan with liners and set aside.
- To a large bowl, add cooled butter, maple syrup, milk, eggs, and salt. Whisk until smooth.
- Stir in pancake mix until mostly smooth, being careful not to over-mix. It's okay if a few clumps of flour remain.
- Stir in berries.
- Transfer batter to prepared muffin pan. I like to use a 3-Tbsp cookie scoop to make this less messy.
- Bake for 28-33 minutes or until muffins are golden brown and set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Leave muffins to cool in the pan for 5-minutes, then transfer to a wire rack until they reach room temperature. Enjoy!
Notes
- Make sure to cool your butter before using, or you'll accidentally make scrambled eggs!
- If you use fresh berries instead of frozen, they'll bake faster. Start with less cooking time and add more as needed.
Nutrition
Serving: 1muffin | Calories: 182kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7.1g | Cholesterol: 50.5mg | Sodium: 170mg | Potassium: 170mg | Fiber: 2.8g | Sugar: 11.8g | Vitamin A: 244IU | Calcium: 161mg | Iron: 1mg