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Greek Yogurt Kodiak Pumpkin Muffins

Greek Yogurt Kodiak Pumpkin Muffins

These muffins combine pumpkin, warm spices, Greek yogurt, and Kodiak buttermilk flapjack mix for a moist, protein-packed treat. Perfect for breakfast, snacks, or fall gatherings.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 12 muffins
Plat: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 2 cups Kodiak buttermilk flapjack mix
  • 1 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 ripe banana mashed
  • 1 cup pumpkin purée
  • 1/3 cup plain Greek yogurt
  • 2 tsp vanilla extract pure
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup avocado oil or other mild oil
  • brown sugar optional, for topping

Équipement

  • Muffin Pan
  • Mixing bowls

Préparation
 

  1. Preheat oven to 350°F (175°C). Line or grease a muffin pan.
  2. In a large bowl, whisk together Kodiak mix, cinnamon, pumpkin pie spice, baking powder, and salt.
  3. In another bowl, mash banana. Add pumpkin purée, Greek yogurt, vanilla, eggs, honey, and avocado oil. Mix until smooth.
  4. Combine wet and dry mixtures, folding gently until just combined. Do not over-mix.
  5. Fill muffin wells two-thirds full. Optionally sprinkle tops with brown sugar.
  6. Bake for 18–20 minutes or until a toothpick comes out clean.
  7. Cool for a few minutes before serving. Enjoy!

Notes et conservation

You can substitute maple syrup for honey, or use plant-based yogurt for a dairy-free option. Try adding chocolate chips, nuts, or dried fruit for extra variety.