Healthy Kodiak Cake Muffins bake up soft, fluffy and moist! These are easy to make with Kodiak Cakes Pancake Mix, naturally sweet bananas, maple syrup and chocolate chips. A wonderful, freezer-friendly breakfast or snack! 

chocolate chip muffins on a wire cooling rack

I love this recipe and have used it numerous times!  It’s healthier and a family favorite.

— Christina

These Kodiak Cake Muffins have been wildly popular since this recipe was first published in 2014, which is no surprise because these simple banana muffins are easy, taste amazing and are a great way to use up overripe bananas! They’re also healthier than your average muffin recipe with just 128 calories and 3 grams of fat per muffin.

Why you should make this recipe

  • Easy to make. Using Kodiak Cakes Pancake Mix in place of flour makes these a cinch to whip up!
  • So delicious. These are perfectly soft and tender with a sweet banana flavor and bites of chocolate goodness.
  • Great for meal prep. You can make these the night before and wake up to a tasty breakfast or snack. They last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge. They also freeze beautifully! We love to meal prep these on Sunday and enjoy them during the week.
Banana Chocolate Chip Power Cakes on wire cooling rack

Ingredients needed

These Kodiak Cake Muffins are similar to my Chocolate Chip Banana Muffins, but made a bit healthier thanks to some simple ingredient swaps. Here’s what you’ll need to make them:

  • Kodiak Power Cakes Mix. For a boost of protein, we’re using Kodiak Cakes Power Cakes Mix instead of all-purpose flour.
  • Bananas. Be sure to use extra ripe bananas, with brown or black spots. Trust me, it will add the perfect sweetness.
  • Milk. A cup of milk helps to give these a wonderful moist texture. We typically use almond milk, but any milk will work.
  • Egg. You’ll need one egg to help with binding, give the muffins structure and ensure they bake up properly. A flax egg would probably work to make these egg-free, but I have not tried using one.
  • Sweetener. To sweeten these muffins ever so slightly, we’re using 1/4 cup pure maple syrup. 1/4 cup honey, date syrup or coconut palm syrup would also work well.
  • Flavor makers. Vanilla and cinnamon add delicious flavor!
  • Chocolate chips. We love using mini chocolate chips for better dispersion, so there is chocolate in every bite. Don’t forget to sprinkle the tops with some extras before baking!

Note: You won’t need any baking soda or baking powder for this muffin recipe because the baking essentials are already mixed into the pancake mix.

How to make this recipe

This Kodiak Cakes muffins recipe is very easy to whip up! Here’s how:

Please see the recipe card for the full, printable recipe with all of the details.

  1. Prep. First, you’ll want to preheat your oven to 350ºF. Then, you’ll spray your muffin pan with a nonstick cooking spray; set it aside.
  2. Make the batter. Add the Kodiak Cakes Power Cakes Mix to a large bowl and set aside. In a separate mixing bowl, add the mashed bananas, milk, egg, maple syrup, cinnamon and tsp vanilla; stir to combine. Add the wet ingredients into the pancake mix. Stir everything together until just combined.
  3. Add chocolate chips. Gently fold in the mini chocolate chips. For presentation, save some back to sprinkle over the tops of the muffins before baking.
  4. Fill muffin tins. Divide the muffin batter evenly among the sprayed muffin cavities, filling each one almost all the way up (about 3/4 full). Sprinkle tops with reserved chocolate chips and bake for about 22 minutes, or until the tops have domed and a toothpick comes out clean or with just a few moist crumbs when inserted in the center.
  5. Cool. Allow muffins to cool in the pan, placed on a wire cooling rack, for 5 minutes before removing. We love to enjoy these with a smear of peanut butter!
woman's hand holding half a Banana Chocolate Chip muffin with peanut butter spread

Expert tips

  • For this muffin recipe, we don’t recommend using paper liners because these muffins have a tendency to stick to those, but they come out so easy without the cupcake liners.
  • The best way to mash the bananas is to place the peeled bananas in a mixing bowl or shallow bowl and mash with a fork or a potato masher.
  • Do NOT over mix batter. Stir the wet and dry ingredients by gently folding together with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.

Frequently asked questions

Are Kodiak cakes muffins good for you?

Yes, these muffins are healthier than most and are loaded with whole grains including whole wheat flour and whole grain oat flour. The kodiak pancake mix used to make them contains whey protein concentrate, wheat protein isolate, and milk protein concentrate for extra protein and is lower in sugar than most. With almost 6 grams of protein, these make for a satisfying breakfast or snack option!

Can I use another pancake mix?

Not all pancake mixes are created equal! We recommend sticking with Kodiak pancake and waffle mix because it’s the only one that’s been tested. We use the buttermilk variety for this protein muffin recipe. You can find this mix at most grocery stores and Costco.

Can this recipe be used to make mini muffins?

Yes, simply use a mini muffin pan, and be aware that the recipe will make more muffins and they will require less baking time.

Serving suggestions

These are great alone, but they also pair well with a variety of breakfast sides. Below are some options:

  • Hash browns or breakfast potatoes
  • Fresh fruit or fruit salad
  • Greek yogurt for a high protein meal
  • Bacon, sausage, or ham
  • Eggs

Storage tips

Storing. Place leftovers in a covered container and store for up to 2 days and up to 1 week in the fridge. 

To freeze. Simply place in freezer bags or an airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out in the refrigerator.

chocolate chip muffin with peanut butter drizzle dripping down

More delicious muffin recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.

chocolate chip muffins on a wire cooling rack
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Kodiak Cake Muffins

Yield: 12 muffins
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
Healthy Kodiak Cake Muffins bake up soft, fluffy and moist! These are easy to make with Kodiak Cakes Pancake Mix, naturally sweet bananas, maple syrup and chocolate chips. A wonderful, freezer-friendly breakfast or snack!
Author: Kim

Ingredients

  • 2 cups Kodiak Power Cakes Mix – Buttermilk
  • 2 ripe bananas (approx. 209g), mashed (the riper the banana, the sweeter the muffin)
  • 1 cup unsweetened vanilla almond milk, (any milk will work)
  • 1 large egg
  • 1/4 cup maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (save a couple of tablespoons for topping the batter before baking)

Instructions 

  • Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray and set aside. 
  • Add Kodiak Cakes Mix to a large bowl; set aside.
  • In a separate mixing bowl, combine mashed banana with milk, egg, maple syrup, cinnamon and vanilla extract. Add liquid ingredients to Kodiak Cakes Mix and stir until just combined. Gently fold in mini chocolate chips. I like to save a couple of tablespoons to top the muffins before baking for presentation.
  • Use a large spoon to transfer batter to muffin pan and fill all 12 muffin cavities evenly; about 3/4 full. Sprinkle with extra mini chocolate chips.
  • Bake at 350ºF for about 22 minutes or until golden brown and inserted toothpick comes out only slightly moist. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. 

Notes

Baking recommendation: These work best baking without muffin liners. Spray your muffin pan with nonstick cooking spray and you won’t have any problems with these muffins sticking. 
Change it up: You could really go crazy with add-ins. Fold in up to 1/2 cup chopped dried cranberries or and/or chopped nuts like pecans or walnuts. 
Egg free: I’m confident that these muffins will turn out well with flax eggs!
Gluten free: Use the gluten-free Kodiak Cakes Mix.
Nut free: Use a nut-free milk, like oat milk or cow’s milk.
Storage: Store in a covered container for up to 2 days and up to 1 week in the fridge. Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1muffin, Calories: 128kcal, Carbohydrates: 21.6g, Protein: 5.9g, Fat: 3.2g, Saturated Fat: 1.4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 23.8mg, Sodium: 133.9mg, Potassium: 129.9mg, Fiber: 2.8g, Sugar: 8.2g, Vitamin A: 75IU, Vitamin C: 1.7mg, Calcium: 53mg, Iron: 1.1mg

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