Hello Sweet friends!~
I hope your Thanksgiving was happy–full of family, friends and lots of delicious food! Mine was! I love this time of year and I think it is perfect that we have a season focused on gratitude and giving thanks, right before Christmas. What a fitting way to prepare our hearts to truly celebrate our Savior Jesus Christ. I am looking forward to the next few weeks, and have goals to take time to love and nurture those around me more. One way, that I nurture my family is through good wholesome food. As you know I have a son with celiac disease, so he can’t have gluten. This makes it tricky for me to bake for my family. A lot of times, I have to make separate things for him, but these Kodiak Cinnamon Sugar muffins are a baked good that my whole family can eat and they all love! Makes life a little easier for me too!
Have you heard of Kodiak Cake Pancake and Waffle mix? I got a big box of it at Costco, and then found that they make a gluten free one that I could buy on Amazon (here is the link to a 6 pack). This mix is totally whole grain and has a good amount of protein per serving, making it a great choice, if you are watching your carbs, but still want baked goods! This is not a sponsored post, I just wanted to share with you a “short cut” way to make home baked muffins that are actually healthy too! My boys LOVE them and I keep some in the freezer all the time for a quick breakfast or snack when needed. Enjoy!
Try the Kodiak Banana Muffins recipe here too! YUM
PS—-If you have leftover turkey, try using it in this Cream Cheese Chicken Soup. We had this last night for dinner and it was fantastic!! Pure comfort food!
Kodiak Cinnamon Sugar Muffins (Gluten Free Options too)
Description
Cinnamon Sugar Muffins made with Kodiak Cakes mix. These muffins are not only incredibly delicious but also a wholesome option to kickstart your day.
Ingredients
- 2 cups Kodiak Cakes Power Cakes Mix ( use gluten free one if needed)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup brown sugar( or maple syrup)
- 1 eggs, or 3 egg whites
- 1 cup milk (almond milk works great)
- 1/4 cup softened butter (not melted)
- 1 tsp vanilla
For the topping:
- 1 tsp cinnamon
- 2 tsp sugar
Instructions
- Preheat oven to 350 prepare muffin pan if needed with liners ( I like to use a silicone one that doesn’t need any preparations)
- In a large bowl, mix together the muffin ingredients until a batter has formed.
- Evenly spoon batter into each muffin cup, filling about 3/4 full.
- In a small bowl, mix together the cinnamon and sugar. Sprinkle the mixture over the batter in each muffin cup.
- Bake for 17 minutes, or until the muffins are firm to the touch and a toothpick inserted in the middle comes out clean.
- Cool for 3 minutes in the pan, then remove and finish cooling on a cooling rack.
- Store in an airtight container in the fridge for up to a week, or in the freezer for several weeks!
THANK YOU DONNA! I am so glad you like these muffins–and I appreciate you leaving a comment!~ xo
Love it!!! But Thank you so much for sharing!!!