Muffins! A truly perfect snack 🤭 Sharing five of our fave protein-packed muffins the whole fam is sure to love! These babies are delish and easy to grab on-the-go. Pro tip: double the recipe and freeze the extras 😉

Chocolate PB Swirl Muffins 

Makes 16 muffins
175 calories / 8F / 20C / 6P / per muffin

¾ cup mashed bananas
¼ cup raw honey
¼ cup organic cane sugar
2 large eggs
½ cup CSE Sweet Classic Peanut Butter or natural peanut butter
1 tsp. vanilla extract
½ cup old-fashioned rolled oats
½ cup white whole wheat flour
¼ cup cocoa powder
1 serving CSE Chocolate Brownie Batter or Chocolate Peanut Butter Protein Powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ cup dark chocolate chips
Topping per muffin:
1 tsp. CSE Sweet Classic Peanut Butter or natural peanut butter

1. Preheat the oven to 350 degrees. 

2. Add the mashed bananas, honey, sugar, eggs, peanut butter and vanilla extract into a large mixing bowl. Beat until smooth. Set aside. 

3. In a separate bowl, mix the oats, flour, cocoa, protein powder, baking powder, baking soda and sea salt together. Add to the wet ingredients and mix until just combined. Fold in the chocolate chips. 

4. Add muffin liners to a muffin tin. Fill each muffin liner ¾ full with the batter. Drizzle about 1 teaspoon of peanut butter over the top of each muffin. Place in the oven and bake for 10-12 minutes. 

5. Let cool for a couple minutes and then remove each muffin from the muffin tin. Enjoy! *Store leftovers in the fridge. 

Banana Chocolate Chip Muffins

Blueberry Muffins

Mint Chocolate Blender Muffins 

Makes 16 muffins 
130 calories / 3F / 21C / 8P / per muffin

½ cup low-fat cottage cheese 
1 cup unsweetened almond milk 
3 eggs 
½ cup raw honey  
2 cups high-protein pancake/waffle mix (regular or gluten-free)
½ cup cocoa powder 
1 serving CSE Chocolate Brownie Batter or Mint Chocolate Cookie Protein Powder 
60g Lily's large chocolate mint baking chips 

1. Preheat the oven to 350 degrees. Grease a muffin tin (16 cups), or line with paper liners. 

2. Place all ingredients, except chocolate chips, in a blender. Blend until smooth.

3. Fold the mint chocolate chips into the batter. 

4. Evenly pour the batter into a greased or lined muffin tin. Fill each cup 3/4 full. Bake for 14 minutes. Let cool and then transfer to a cooling rack. *Store leftovers in the fridge. 

Apple Crumble Muffins 

Makes 14 muffins 
145 calories / 3.5F / 23C / 6P / per muffin

Crumb Topping:
¼ cup Kodiak Cakes Plant-Based Mix
¼ cup coconut sugar
½ tsp. cinnamon
Pinch sea salt
2 Tbs. coconut oil
Muffins:
½ cup unsweetened almond milk
½ tsp. white wine vinegar
½ cup unsweetened applesauce
½ cup coconut sugar
2 large eggs
½ Tbs. vanilla extract
2 cups Kodiak Cakes Plant-Based Mix
1 serving CSE Vegan Vanilla Protein Powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. sea salt
75g apples

1. Preheat the oven to 375 degrees. Make the crumb topping first by mixing the Kodiak Cakes Mix, coconut sugar, cinnamon, and sea salt together in a bowl. Melt the coconut oil. Stir the melted coconut oil into the dry ingredients and set aside.

2. In a small bowl, combine the almond milk and vinegar. Set aside. Beat the applesauce, coconut sugar, and almond milk mixture in a large bowl. Add the eggs and vanilla. Mix until well combined.

3. In a separate bowl, combine the Kodiak Cakes Mix, protein powder, baking powder, baking soda, cinnamon and sea salt. Mix until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Peel and grate the apples, then fold into the mixture.

4. Add muffin liners to a muffin tin and spray the liners with cooking spray. Add ¼ cup of the batter to each muffin cup. Sprinkle a half tablespoon of the crumb mixture over each muffin. Bake in the oven for 14-15 minutes.