If you’re looking for a breakfast or snack that’s packed with good-for-you ingredients and irresistible chocolate-y flavor, look no further than these Kodiak Cake Muffins. Soft, fluffy, and wholesome, these muffins come together with just a handful of kitchen staples like ripe bananas, maple syrup, and the ever-versatile Kodiak Cakes Pancake Mix. Bursts of chocolate chips make them feel like a treat, and the fact that they’re freezer-friendly means you can batch-bake them for the busiest weeks. This recipe is a true lifesaver for busy mornings or afternoon cravings!
Ingredients You’ll Need
Every ingredient pulls its weight here, combining to make Kodiak Cake Muffins both hearty and irresistible. Using mostly pantry basics, this recipe is all about big flavor with minimal fuss—and each component balances texture, moisture, and natural sweetness for that perfect bite every time.
- Kodiak Power Cakes Mix – Buttermilk: The backbone of the muffins, giving them their signature protein punch and a tender crumb.
- Ripe bananas: Naturally sweet and moist, the more speckled the bananas, the richer the flavor.
- Unsweetened vanilla almond milk: Keeps the muffins moist and light; you can swap in your favorite milk if preferred.
- Large egg: Binds everything together and helps the muffins rise beautifully.
- Maple syrup or honey: Adds gentle, cozy sweetness—use whichever you have on hand!
- Cinnamon: Warms up the flavor profile and pairs perfectly with banana and chocolate.
- Vanilla extract: Gives a lift to all the other flavors and makes these muffins smell downright amazing.
- Mini chocolate chips: Scattered throughout (and on top!) for melty, decadent bites in every muffin.
How to Make Kodiak Cake Muffins
Step 1: Prep Your Oven and Muffin Pan
Begin by preheating your oven to 350ºF. Grab a standard muffin pan and give it a good spray with nonstick cooking spray—no need for paper liners here. This not only helps the muffins release easily but also makes for deliciously golden edges.
Step 2: Start with Dry Ingredients
Measure out the Kodiak Cakes Mix and pour it into a large mixing bowl. Setting it aside at this stage makes combining everything later much simpler, with less chance of overmixing.
Step 3: Mash and Mix Wet Ingredients
In a separate bowl, mash up those ripe bananas until smooth. Stir in the almond milk, egg, maple syrup (or honey), cinnamon, and vanilla extract. Whisk everything together so the mixture is a little frothy and fully combined.
Step 4: Combine Wet and Dry
Gently pour your wet mixture into the bowl with the dry Kodiak Cakes. Using a spatula or large spoon, stir just until you no longer see dry streaks—don’t worry if it’s a bit lumpy. This keeps the Kodiak Cake Muffins light and fluffy, instead of dense.
Step 5: Fold in Mini Chocolate Chips
Add most of your mini chocolate chips, reserving a couple of tablespoons for topping later. Gently fold them through the batter, ensuring even distribution without overmixing.
Step 6: Fill the Muffin Pan and Top
Use a large spoon to evenly distribute the batter among the 12 muffin cavities, filling each about 3/4 of the way. Sprinkle the remaining chocolate chips right on top for a bakery-style finish.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for about 22 minutes. You’ll know your Kodiak Cake Muffins are done when they turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 8: Cool and Enjoy
Let the muffins rest in the pan for 5 minutes to set, then gently lift them out and let them cool on a wire rack. These are delicious served warm, but if you can wait until the next day, the flavors get even better!
How to Serve Kodiak Cake Muffins
Garnishes
For an extra special touch, try dusting Kodiak Cake Muffins with a light sprinkle of powdered sugar or a drizzle of warm almond butter. That glossy finish of a few extra melted chocolate chips on top makes them look utterly irresistible.
Side Dishes
Pair your muffins with a bowl of fresh mixed fruit, creamy Greek yogurt, or a frothy latte. For brunch, they also sit perfectly alongside scrambled eggs or a green smoothie—balancing lightness with protein and a hint of indulgence.
Creative Ways to Present
Arrange muffins on a rustic wooden board with a pot of honey or jam for dipping, or pack them into colorful paper boxes for a make-ahead breakfast gift. For kids, cutting muffins in half and sandwiching with a swipe of nut butter transforms them into muffin “sliders” that are as fun to eat as they are to look at!
Make Ahead and Storage
Storing Leftovers
Let any extra Kodiak Cake Muffins cool completely before storing them in an airtight container at room temperature for up to two days. If you want to stretch their freshness, tuck them into the refrigerator where they’ll last for up to one week—making them easy to grab and go!
Freezing
Kodiak Cake Muffins freeze beautifully. Simply place them in a zip-top bag or airtight container and pop them in the freezer for up to three months. Remember to label your container with the date so you know when it’s time for a new batch.
Reheating
To enjoy a muffin that tastes freshly baked, warm it up in the microwave for 30 to 45 seconds straight from the fridge or thawed from the freezer. You can also reheat in a low oven for a few minutes to get that just-baked aroma wafting through your kitchen.
FAQs
Can I make these Kodiak Cake Muffins without eggs?
Absolutely! You can substitute the egg with a flax egg—just mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water, let it sit for a few minutes, then use as you would a regular egg. The muffins will still be deliciously moist and fluffy.
Are Kodiak Cake Muffins gluten-free?
You can make them gluten-free by using the gluten-free version of Kodiak Cakes Mix. It’s a seamless swap and keeps the same tasty texture and rise.
How can I make these nut-free?
Just swap the almond milk for oat or cow’s milk, and make sure your chocolate chips are certified nut-free. That’s all it takes for safe and scrumptious muffins!
What other mix-ins work well?
Feel free to stir in dried cranberries, diced apples, or your favorite chopped nuts for a new twist. The base recipe for Kodiak Cake Muffins is super flexible, so don’t hesitate to make it your own.
How do I prevent the muffins from sticking?
Skip the paper liners and spray your muffin pan really well with nonstick spray—this ensures the muffins pop out beautifully golden and intact every time.
Final Thoughts
If you’re ready to brighten up your breakfast routine or have a nutritious snack on standby, these Kodiak Cake Muffins are truly a game changer. With their simple prep and irresistible flavor, I hope you give them a try and enjoy every wholesome, chocolate-studded bite!
PrintKodiak Cake Muffins Recipe
Healthy Kodiak Cake Muffins bake up soft, fluffy, and moist! Made with Kodiak Cakes Pancake Mix, ripe bananas, maple syrup, and chocolate chips, these muffins are a delightful and freezer-friendly breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Kodiak Cake Muffins:
- 2 cups Kodiak Power Cakes Mix – Buttermilk
- 2 ripe bananas (approx. 209g), mashed
- 1 cup unsweetened vanilla almond milk
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (reserve some for topping)
Instructions
- Preheat oven: Preheat oven to 350ºF and spray muffin pan with nonstick cooking spray.
- Mix dry ingredients: Add Kodiak Cakes Mix to a large bowl.
- Prepare wet ingredients: In a separate bowl, combine mashed banana, milk, egg, maple syrup, cinnamon, and vanilla.
- Combine ingredients: Add wet ingredients to dry mix, stir, and fold in chocolate chips.
- Fill muffin pan: Spoon batter into muffin pan, top with chocolate chips, and bake for 22 minutes.
- Cool and serve: Cool muffins for 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Baking tip: Avoid muffin liners and use nonstick spray for best results.
- Variations: Experiment with dried cranberries, nuts, or try with flax eggs for an egg-free option.
- Customization: Use gluten-free Kodiak Cakes Mix or nut-free milk for dietary preferences.
- Storage: Keep in a covered container for 2 days at room temperature, up to 1 week in the fridge, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 128 kcal
- Sugar: 8.2g
- Sodium: 133.9mg
- Fat: 3.2g
- Saturated Fat: 1.4g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 2.8g
- Protein: 5.9g
- Cholesterol: 23.8mg
