I still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.
I’m a huge fan of the power cakes pancake mix, by Kodiak cakes, I’ve used it for a few recipes (here) so I was disappointed by this whole wheat, oat and honey mix and like all Kodiak Cakes products it was not sweet enough for my tastbuds; but a problem easily solved.
Not to despair, I knew a few people who were dying to try my cooking – I know they crazy – so I made these blueberry muffins and packed them off to work with my father last night and guess what? They enjoyed them! I was surprised because it was the first time I was cooking for people out side of the family and it was for a group of men; who aren’t healthy and these were far from the usual sugary muffin you buy at the petrol station. Oh no. These muffins were made with 100% natural ingredients and only had 1g of fat and 3g sugar, per muffin; which makes these muffins even more of a winner.
While, I don’t like the whole wheat, oat and honey flapjack and waffle mix for pancakes, they do make really good, bread-like muffins; which would be delicous slightly warm and served with cream cheese or butter, as the mix didn’t give the muffins a light, airy texture as a normal box mix would. Nonetheless, they were a success and I’m always happy if my baking is edible because before Kodiak Cakes came into my life, I was the worst baker in the world; they have literally changed me.
These blueberry muffins were super easy to make too and took me less than 30 minutes to prepare and cook.
Ingredients – 11 Muffins
- 250g Kodiak Cakes; whole wheat oat and honey mix
- 30g Cookies n Cream or Vanilla Protein Powder
- 100g Blueberries
- 1 Free Range Egg
- 125ml Milk of Choice ( I used whole milk)
- 65g Apple Puree
- 45g Fage 0% Greek Yoghurt
- 2 Tbsp Sweetener
- 1/2 Tsp Baking Powder
- Pre-heat an oven to 180c and blend all ingredients in a food processor; minus the blueberries.
- When you have a smooth mixture, fold the blueberries into the muffin mix.
NB: The mixture will be sticky and almost dough-like.
- Evenly spoon the mixture into silicone muffin cases and cook for 20 minutes on a middle shelf.
- Remove and leave on a cooling rack to cool.
Calories Per Muffin: | 101 | Macros: | 16C | 1F | 6.4P | 2.9Fi |
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