Pumpkin Dark Chocolate Chip Sea Salt Protein Muffins

Updated: Jan 4

Kodiak Cakes are a staple in my household! They were introduced to me by my husband's family and are now the only pancakes I make at home.

They're high in protein, whole grains, B vitamins, and antioxidants so you don't feel bad about eating them. I also love Kodiak Cakes because their mix is versatile, in this recipe below I used their mix to make these delicious pumpkin muffins.

T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don't have shitake non-dairy milk, use regular milk

  • If you don't have brown sugar, use coconut sugar

  • If you don't have butter, use ghee

  • If you don't have dark chocolate chips, use whatever chocolate chips you have, chop up a chocolate bar or do without

  • If you don't have walnuts, use almonds, pecans, pumpkin seeds, or whatever nuts you have at home

I n g r e d i e n t s

2 cups Kodiak Cakes Pumpkin & Flax Flapjack and Waffle Mix

1 cup non-dairy milk

3/4 cup brown sugar

1 egg

1/4 cup softened butter

1/2 cup dark chocolate chips

1 cup walnuts

~ 1/4 tsp. sea salt

D i r e c t i o n s

Preheat oven to 350°F.

Combine all ingredients in mixing bowl and blend until smooth.

Fill greased muffin tins 3/4 full ( I use coconut oil spray).

Bake 14-18 minutes or until golden brown and toothpick comes out clean.

After they come out of the oven add sea salt to tops of each muffin.

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