These cranberry pecan muffins are packed with protein and a fun combination of flavors and textures for a great grab-and-go breakfast or snack!
We have family dinner at Justin’s parents’ house every week (yes, be jelly). A fan favorite is breakfast food. Particularly when my mother-in-love makes these cranberry and pecan waffles. They are so inventive and tasty and fun! Then, I heard about this protein pancake mix recently and also wanted to give them a whirl (affiliate link but not sponsored). I really like the texture of the cakes when they are made with the optional milk and egg. They are more like the consistency of crepes, and are a little eggy. Not your typical pancake, but I like what’s inside! So, when I saw the recipe on the box for muffins, my mind instantly went to the cranberry pecan waffles and wanting to make a handheld version!
These cranberry pecan muffins are great as a breakfast or a snack! If you aren’t looking for the extra protein, you could probably use regular baking mix (like Bisquick), for a similar effect, although I have not experimented with it.
Local Spotlight: I used a combination of maple syrup and honey in mine, and the honey was from our friends in Collinsville. Eggs were from the Farmers Market, because it finally was warm enough to get back out there, and the pecans were still leftover from the huge bag I got around Christmas (stored in the freezer!), from Great Buffalo Pecan Farm (other recipes using these pecans here and here).
I was so glad to create something that reminds me of the waffles, but are a little bit more manageable for a regular (busy) morning. It helps that the syrup is on the inside instead of on the outside!
Have you created something that reminds you of something else, even if it’s not an exact copy? Tell me about it!
Protein-Packed Cranberry Pecan Muffins
- 2 C. Power Cakes flapjack and waffle mix
- 1/2 t. baking powder
- 1/4 C. butter softened
- 2 bananas soft (very ripe)
- 1/4 C. milk I used almond
- 1 egg
- 1/3 C. maple syrup or honey
- 1/2 t. cinnamon
- 1/2 C. dried cranberries
- 1/2 C. pecan pieces
Preheat oven to 350 degrees Fahrenheit.
Combine Power Cakes mix, butter, baking powder and bananas in a mixer on low speed.
Add remaining ingredients until a batter forms.
Pour batter into greased tin or lined cups.
Bake at 350 degrees for 15-20 minutes.
This recipe has been adapted from the muffin recipe on the back of the Kodiak Cakes Power Cakes box.