When we travel, muffins are a MUST. They are portable, don't have to be refrigerated, take no time at all to make, and don't crumble into a thousand million pieces when stuffed into my already-full bag. Even better when they're packed with protein because let's face it - the airport has PLENTYYY of high-carb and high-fat snacky snacks.
I got a head start in the protein department by using Kodiak Cakes Power Cakes Mix as my base. If you haven't used this stuff I honestly don't know what you're doing. It's magic. I make everything out of it (which I'm sure you already realized).
To be sure each muffin would provide an ample source of protein, I added more great sources - Greek yogurt, milk, protein powder....and then went a little nuts and added some leftover protein granola as a topping. Voila! 13 grams protein per muffin.
The best part? They taste just like normal muffins. None of that chalky protein nonsense - just straight-up deliciousness.
Chocolate Chip Banana Nut Protein Muffins
2 cups Kodiak Cakes Power Cakes mix
2 scoops unflavored protein powder (I use whey)
1 cup plain nonfat Greek yogurt
3/4 cup nonfat milk
3 bananas, mashed
2 tbsp vanilla extract
1/2 cup walnuts, chopped
1/8 cup chocolate chips
1 cup protein granola - OPTIONAL (I used Nature Valley)
Preheat oven to 350F. Line a 12-cup muffin pan.
In a large bowl, mix together Kodiak mix and protein powder.
Add yogurt, milk, mashed bananas, and vanilla extract; stir until just-combined.
Fold in walnuts and chocolate chips.
Fill each muffin cup about 3/4 of the way full and top with protein granola.
Bake for 18-23 minutes, or until inserted toothpick comes out clean.
Let cool (if you're patient) and enjoy!
Nutritional Information (1 muffin): 190 calories, 6g fat, 24g carbs, 13g protein