Apple and Date Protein Muffins with Greek Yogurt
By Lili Kazemi
I want a fall muffin that earns its place at breakfast. Honeycrisp apples, dates and vanilla bring the flavor, with pumpkin seed butter adding richness.
This original Fall Muffin MVP uses Kodiak pancake mix and eggs, with plain Greek yogurt on the side. Almond milk, oat milk or nonfat milk can be used in the batter.
Make an estimated 12 muffins for a smaller batch, or use the larger batch to make about 36 muffins with all six eggs. The quantities and baking time below are estimates.
Recipe at a Glance
Yield: about 12 or 36 muffins. Prep: about 15 minutes. Bake: about 20–25 minutes per oven batch at 350°F.
Serving suggestion: two muffins with ¾ cup plain Greek yogurt.
Ingredients
| Ingredient | 12 muffins | 36 muffins |
|---|---|---|
| Kodiak Buttermilk Power Cakes pancake mix | 2 cups | 6 cups |
| Large raw eggs | 2 | 6 |
| Almond milk, oat milk or nonfat milk | 1 cup | 3 cups |
| Honeycrisp apples, cored and thinly sliced into short pieces | 1 medium about 1 cup | 3 medium about 3 cups |
| Pitted dates, chopped | ⅓ cup | 1 cup |
| Pumpkin seed butter, stirred until smooth | ¼ cup | ¾ cup |
| Vanilla extract | 2 teaspoons | 2 tablespoons |
| Ground cinnamon, optional | 1 teaspoon | 1 tablespoon |
Directions
1. Heat the oven to 350°F. Line or lightly grease a standard muffin pan. For the six-egg batch, use three 12-cup pans or bake in batches.
2. Whisk the eggs, milk, pumpkin seed butter and vanilla extract together in a large bowl until blended.
3. Stir in the Kodiak mix and optional cinnamon just until combined. Fold in the apple pieces and chopped dates. The batter should be thick and scoopable; add a tablespoon of milk at a time if needed.
4. Fill each muffin cup about three-quarters full. Bake for an estimated 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
5. Cool in the pan for 5 minutes, then transfer to a rack. Serve two muffins with Greek yogurt on the side.
What Makes This Breakfast an MVP
Kodiak mix, eggs, pumpkin seed butter and Greek yogurt contribute protein. Whole grains, apples and dates add fiber. Greek yogurt contributes calcium; nonfat milk adds protein and calcium when used.
For almond or oat milk, compare protein and calcium fortification on the label. The FDA guide to milk and plant-based alternatives explains why these products can differ. Exact nutrition depends on your brands and portions.
For more breakfast ideas, browse the DAOFitLife recipe collection.
For practical wellness ideas that fit a full calendar, subscribe to Fitness for Busy Professionals.
Smarter Tech. Stronger Humans.
– Lili Kazemi
About Lili Kazemi
Lili Kazemi is the founder of DAOFitLife and author of Business Class Fitness. Her work connects practical wellness, high-performance habits and the realities of a busy professional life.
Educational note: This recipe and nutrition discussion provide general information, not individualized medical or nutrition advice. Quantities, cooking time and yield are estimates. Exact nutrition depends on the brands and portions used.
Lili’s Fall Muffin MVP
Description
Honeycrisp apples, dates, vanilla and pumpkin seed butter meet Kodiak mix and eggs in this fall breakfast. Serve with Greek yogurt. Includes 12- and 36-muffin batches. Yield about 12 muffins, with a separate 36-muffin batch. Prep about 15 minutes; bake about 20–25 minutes per oven batch at 350°F; total about 35–40 minutes for one batch. Quantities, yield and times are estimates.
About 12 muffins — estimated quantities
Instructions
-
Heat the oven to 350°F. Line or lightly grease a standard muffin pan. For the six-egg batch, use three 12-cup pans or bake in batches.
-
Whisk the eggs, milk, pumpkin seed butter and vanilla extract together in a large bowl until blended.
-
Stir in the Kodiak mix and optional cinnamon just until combined. Fold in the apple pieces and chopped dates. The batter should be thick and scoopable; add a tablespoon of milk at a time if needed.
-
Fill each muffin cup about three-quarters full. Bake for an estimated 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
-
Cool in the pan for 5 minutes, then transfer to a rack. Serve two muffins with Greek yogurt on the side.
Note
Lili's Fall Muffin MVP with Greek yogurt. AI-generated serving illustration. Quantities, yield and baking times are estimates.
