These Banana Chocolate Chip Power Cakes are super moist protein-packed banana muffins with no oil or butter. These easy, healthy banana muffins will please even the pickiest of eaters! 

chocolate chip muffins on a wire cooling rack

This post was originally posted on 7/18/2014. It was republished on 2/5/19 with helpful recipe tips and photos.


Do you like to prep food for the week over the weekend? Do you like to enjoy special breakfasts on Saturdays and Sundays? Me too and these yummy muffins are perfect for both of those situations! These Banana Chocolate Chip Power Cakes are excellent for a grab-n-go pre/post workout snack. They also make for a delicious breakfast. And they’re protein-packed, so they’ll keep you satisfied right up until lunch, especially when paired with yogurt, a smoothie or some eggs.

Banana Chocolate Chip Power Cakes on wire cooling rack


  • First, you’ll want to preheat your oven to 350ºF. Then you’ll spray your muffin pan with a nonstick cooking spray and set it aside. I don’t recommend using paper liners because these muffins have a tendency to stick to those, but they come out so easy without the paper liners.
  • Next you’ll make the batter. The first step is to add the Kodiak Cakes Power Cakes Mix (see the recipe notes for other flour suggestions) into a large mixing bowl and set aside. Now mash up the bananas. The riper the better! Add the mashed bananas to the bowl with the flour. Stir the milk, egg, maple syrup, cinnamon and vanilla. Add the wet ingredients into the flour. Stir everything together until just combined.

pouring egg mixture from a glass measuring cup into flour mixture

  • Then fold in the mini chocolate chips. I like to save some back to sprinkle over the tops of the muffins before baking. It just makes them look so much prettier!

muffin batter in a glass mixing bowl topped with chocolate chips

  • Next, you’ll divide the 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 dry when inserted in the middle of a muffin.

Banana Chocolate Chip Muffins in baking pan before baking

  • And finally, be sure to cool the banana muffins in the muffin pan, placed on a wire cooling rack, for 5 minutes before removing.

Banana Chocolate Chip Muffins in a muffin baking pan


To give the muffins the extra protein boost, they’re made with Kodiak Cakes Power Cakes Mix. Hence, the name “power cakes”. 😊 So, not only can you make over-the-top, delicious pancakes with Kodiak Cakes Flapjack & Waffle Mix, but Kodiak Cakes Mix also makes some incredible muffins. This post is not sponsored, I just really love sharing awesome products with you guys!

woman's hand holding half a Banana Chocolate Chip muffin with peanut butter spread

Kodiak Cakes Power Cakes is a blend of whole grain wheat flour and oat flour that it is packed with protein (14 grams of protein per 1/2 cup). This mix is quite adaptable… a great choice for waffles, pancakes and muffins (power cakes). If you don’t have Kodiak Cakes Mix, all-purpose, spelt flour or whole wheat flour would work too.

holding a box of Kodiak Cakes Power Cakes Mix

As I mentioned above, you can use other types of flour to make these muffins, but you can’t beat the nutritional stats of using Kodiak Cakes Mix and, be aware, the nutritional info of the muffins will also change. If you’re looking to try out Kodiak Cakes, my links above take you to the Target website and you can ship Kodiak Cakes to your house for free. Also, Kodiak Cakes is available in most grocery stores. I often buy it at Kroger and Costco. Even Walmart carries the mix!

the nutritional facts on the box of Kodiak Cakes Power Cakes Mix


Banana Nut Protein Muffins

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Healthy Blueberry Banana Muffins

chocolate chip muffin with peanut butter drizzle dripping down

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one bite taken out of a chocolate chip muffin on a wire cooling rack

Watch the video below to see how super easy these muffins are to whip up!

chocolate chip muffins on a wire cooling rack
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Banana Chocolate Chip Power Cakes

These banana chocolate chip power cakes are the BEST healthy protein-packed banana muffins. Perfect for snack time or breakfast! Picky eater approved!
Author: Kim


  • 2 cups Kodiak Power Cakes Mix - Buttermilk*
  • 2 ripe bananas, mashed (the riper the banana, the sweeter the muffin)***
  • 1 cup unsweetened vanilla almond milk, (any milk will work)
  • 1 egg
  • 1/4 cup maple syrup**
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips**** (save a couple of tablespoons for topping the muffins)


  • Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray and set aside. 
  • Add Kodiak Cakes Mix to a large mixing bowl. Use a fork to mash banana in a separate mixing bowl or shallow 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 and make them look prettier. 🙂
  • 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 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. 


BAKING RECOMMENDATIONS: 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. 
SERVING SUGGESTIONS: These muffins are great on their own, with a pat of butter, or spread with peanut butter. They would also be fantastic with homemade maple cinnamon almond butter or double berry chia seed jam.
MAKE IT EGG FREE: I’m confident that these muffins will turn out well with flax eggs!
MAKE IT VEGAN: Substitute flax eggs for regular eggs, use a different type of flour, use dairy-free milk like almond milk and use maple syrup instead of honey.
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the Kodiak Cakes Mix.
MAKE IT NUT FREE: Use a nut-free milk.
STORAGE RECOMMENDATIONS: 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.
*spelt flour, whole wheat pastry flour or all-purpose flour will work
**honey will work and if you want a sweeter muffin, consider adding another 1/4 cup maple syrup or honey 
***I used a total of 209 grams mashed banana.
****I used Lily's Stevia Sweetened Baking Chips. Enjoy Life is another brand I frequently use.
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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