I’m not a chef extraordinaire in the kitchen – that’s no surprise since I’m always on the road. But as a traveler and a gal on the go I’m always in search of healthy real food. I gave up meat almost two years ago and have really been trying to increase my protein intake recently.
While at Posh the Salon getting highlights from my stylist and dear friend Lisa Holste, she shared a nibble of her berry protein muffin. It was so good, I immediately asked her to send me the recipe. When I got it, I couldn’t believe how simple it is. Lisa also said they freeze really well making these these great to take on road trips or when I’m rushing to the airport as an alternative to a protein bar.
I had to try my hand at making these muffins. The key ingredient is Kodiak Cakes Power Cakes mix. Make sure to get the box that says protein-packed and 14g protein. I found them at King Soopers so you don’t have to go to a fancy health food store to find them. They are also available on Amazon.
Here’s the recipe Lisa shared with me:
3 Tablespoons of the power cakes mix
1/2 Cup of applesauce
1 Cup Plain Greek Yogurt
Mix ingredients. Use a greased or non-stick muffin tin. Fill each half full. Add blueberries and/or raspberries (I was generous with berries). Add more muffin mix to cover the berries. Bake at 350° for 13-15 minutes. The bake time is for a 12-muffin tin. I don’t have that so I doubled the cook time for my 6-muffin tin.