STAY FIT MOM COFFEE CAKE MUFFINS MAKES 10 (75G) MUFFINS OR 6 JUMBO MUFFINS 143 CAL / 7.3P / 14.9C / 6.2F INGREDIENTS FOR THE MUFFINS: 1/4 cup melted butter
1/4 cup unsweetened almond milk
1/2 cup nonfat greek yogurt (113g)
2 large eggs
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
1 & 1/2 cups kodiak cakes pancake mix (132g) INGREDIENTS FOR THE CRUMB TOPPING: 2 tablespoons cold butter
1/4 cups kodiak cakes pancake mix 2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt INSTRUCTIONS 1.Mix all the cake ingredients together and pour into parchment paper lined muffin tins, or a well greased muffin tin. (I used about 1/4 cup mix for each muffin and it made 10 total) If you want to make smaller muffins, or 1 big cake, the macros are in MyFitnessPal per gram for you. 2.Mix your crumb ingredients together. You might need to microwave your mixture for 10 seconds if your butter is too firm and it's not mixing. You want it to be slightly crumbly. 3.Top each muffin with some of the crumb mixture. 4. Bake muffins at 350 degrees for about 20 minutes. 5.Let cool and eat within 5 days. Freeze for up to 3 months. #breakfastprep #mealprep #proteinmuffins #proteintreat #proteinbreakfastideas #kodiakcakes #coffeecake