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