Muffins: 133g or about 1 serving mixed berries (I used frozen), 116g or 1 medium banana, 60g or about 2 scoops PFC, 162g or about 1 1/2 cups pancake mix (I used kodiak cakes), and a splash of water for consistency.
Icing: 32g or 1 serving Philadelphia Strawberry Cream Cheese and 24g or about 2 1/2 servings Fat Free Cool Whip
Serving Size: 8
Blend mixed berries and banana together, mix protein and pancake mix together, add berry and banana mix to dry ingredients, combine thoroughly, add water to consistency. Bake at 350 for 10-12 min. Ovens vary, so check periodically to prevent overcooking them. Let cool then top with icing and enjoy!
From the kitchen of: Kacee Langford