Kodiak Cake Muffins

chocolate chip muffins on a wire cooling rack

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!

Course Breakfast

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 128

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.

Video

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.

Nutrition