Raspberry Protein Pancake Muffins

• Vegetarian

• Produce

  • 3/4 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg, whole

• Canned Goods

  • 45 g Vanilla whey protein powder

• Condiments

  • 1/2 cup Baking stevia

• Baking & Spices

  • 1 cup Kodiak power cakes pancake mix
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 3/4 cup Greek yogurt, nonfat plain

• Liquids

  • 3/4 cup Water

Found on noexcusesnutrition.com

Description

Ingredients

• 1 cup Kodiak Power Cakes Pancake Mix
• 45g vanilla whey protein powder
• 1/2 cup baking stevia (or sweetener of choice)
• 3/4 cup water
• 3/4 cup nonfat plain Greek yogurt
• 1 whole egg
• 1 tbsp. coconut oil, melted
• 1/2 tsp. vanilla extract
• 3/4 cup raspberries, fresh or frozen

Directions

• Preheat oven to 350 degrees F. Whisk together dry ingredients (through sweetener). Mix in wet ingredients (through coconut oil) until no lumps appear. Fold in raspberries. Coat six wells of a jumbo-sized muffin tin (or twelve wells of a regular-sized muffin tin) with cooking spray and divide batter evenly between wells. Bake for 25-30 minutes until lightly golden brown on the edges and a toothpick or knife inserted comes out clean. Enjoy right away or store in the fridge for up to one week.