How many times have you heard “Breakfast is the most important meal of the day”? I use to not really be a “big” breakfast person and would grab some sort of protein bar on my way out the door. Over the past year I have made the constant effort to get up just a little bit earlier and actually make myself breakfast. Typically I have been eating an egg white omelette with a piece of Cinnamon Raisin Ezekiel bread or egg in a hole on plain Ezekiel bread. I do have a major obsession with Ezekiel Bread but I will talk about that in another post! Anyway, I noticed when I ate a more substantial breakfast with protein I wasn’t snacking constantly at work and just eating one small snack that would hold me over until lunch.
With bikini season quickly approaching, I know we are all trying our best to watch what we eat so we can look our best in those swim suits! Sometimes we just don’t have time to whip up that protein filled breakfast in the morning and you don’t know what to eat. I had some extra time on my hands this weekend because I just can’t watch The Masters…. #snoozefest, so I ended up whipping up some of these delicious Blueberry Protein Muffins for this week’s breakfast. I used protein packed Kodiak Cake mix for the base, which is one of my favorites for protein pancakes. It has great nutritional stats and lets you eat breakfast foods like pancakes and waffles with out feeling guilty. These muffins are a great go-to item to prep for the week and refrigerate and then pop in the microwave when you are ready to eat! They are packed with protein so you will be full all morning. I use a little sugar free jam with them or you could add some all-natural peanut butter, which would be equally as tasty. Bikini season here we come!
- 2 Cups Kodiak Cakes Power Cakes
- 1 Egg
- 1 Cup Milk
- 2 Teaspoons Cinnamon
- 1 Dash Vanilla
- 1 Cup Blueberries
- Combine all ingredients except blueberries in mixing bowl and blend until smooth. You may hand blend or use a mixer.
- Grease muffin tins with non-stick spray and fill each tin until 3/4 full.
- Drop blueberries into each tin. I used about 4 per tin.
- Bake at 350 F for 15 minutes or until golden brown and inserted toothpick comes out clean.