Kodiak Cake Muffins

These Kodiak muffins are soft, fluffy, and packed with wholesome ingredients. Made with Kodiak Cakes pancake mix, they’re an easy, protein-packed breakfast or snack—and perfect for meal prep!
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Substitutions How to Make Kodiak Muffins Brittany’s Tips!Fun Mix-Ins for Kodiak Cake Muffins How to Store & Freeze Frequently Asked Questions More Muffin Recipes to Try More Protein Recipes to Try

Kodiak Cakes mix is known for making fluffy pancakes and crispy waffles, but why stop there? Today, we’re switching things up and turning this high-protein pancake mix into soft, fluffy Kodiak muffins that are perfect for breakfast, meal prep, or a grab-and-go snack.

These Kodiak protein muffins are naturally sweetened, packed with whole grains, and loaded with chocolate chips for the perfect balance of wholesome and indulgent.

If you love baked goods with a little extra protein power, check out my protein bagels or protein cinnamon rolls next!

Why You’ll Love This Recipe

Protein-packed – Thanks to Kodiak Cakes mix, these muffins have a boost of whole grains and protein, making them a more satisfying snack or breakfast option.
One-bowl wonder – No need for multiple mixing bowls—just mash, mix, and bake!
Naturally sweetened – Bananas and maple syrup bring natural sweetness without the need for refined sugar.
Customizable – Swap the chocolate chips for blueberries, nuts, or your favorite mix-ins to change things up!

Ingredients Needed

You only need a few simple ingredients to make these hearty, protein-packed Kodiak muffins. Here’s what you’ll need:

Kodiak Cakes buttermilk pancake and waffle mix – this whole grain mix gives the muffins a boost of protein and a perfectly fluffy texture.
bananas – naturally sweetens the muffins and keeps them moist. The riper, the better!
egg – helps bind the ingredients together and adds structure.
maple syrup – a natural sweetener that gives these muffins a warm, rich flavor.
unsweetened almond milk – adds moisture without making these muffins too sweet.
avocado oil – I love using avocado oil in this recipe because it has a mild, neutral flavor that doesn’t overpower the other ingredients. It also helps keep these muffins moist and tender while adding a dose of healthy fats.
cinnamon – a little warm spice to enhance the flavor.
vanilla extract – a must for that classic homemade muffin taste.
chocolate chips – the best part! I love using dark chocolate chips for extra richness, but feel free to use your favorite.

Recipe Substitutions

Swap the mix: If you don’t have Kodiak Cakes mix, you can use another protein pancake mix or try my protein muffins for a delicious gluten free & dairy free alternative!
No bananas? Unsweetened applesauce or Greek yogurt can work as a replacement, though the muffins may be less sweet.
Different sweetener: Maple syrup adds a great depth of flavor, but honey or even mashed medjool dates could work as natural sweeteners.
Oil swap: You could swap avocado oil for either coconut oil or melted butter.

How to Make Kodiak Muffins

These Kodiak protein muffins come together in just a few simple steps for an easy breakfast or snack. Here’s how to make them!

Step 1: Preheat oven and line a muffin tray. In a large bowl, combine all ingredients except for the chocolate chips.

Step 2: Stir until smooth, then fold in the chocolate chips.

Step 3: Divide the batter evenly into the muffin cups. Top with extra chocolate chips and bake for 16-18 minutes, until golden brown and a toothpick comes out clean.

Step 4: Let muffins cool in the tray for a few minutes, then transfer to a wire rack to cool completely before serving.

Brittany’s Tips!

Let the batter rest: After mixing, let the batter sit for 5-10 minutes before baking. This allows the Kodiak Cakes mix to absorb moisture, leading to fluffier muffins.
Room temperature ingredients: If possible, use room temp milk and eggs. Cold ingredients can slow down the mixing process and prevent the batter from blending smoothly.
Don’t overfill the muffin cups: Fill each cup about ¾ full. Overfilling can cause muffins to overflow and bake unevenly.

Fun Mix-Ins for Kodiak Cake Muffins

I love these muffins as-is, but sometimes you just need to switch things up! Here are some tasty ways to add a little variety:

Berry mix – Fresh or frozen blueberries, raspberries, or chopped strawberries give these muffins a juicy burst of sweetness. Just toss them in a little Kodiak mix before folding them in to keep them from sinking.
Nutty crunch – Chopped walnuts, pecans, or slivered almonds add a little crunch and some healthy fats to make these muffins even more satisfying.
Chocolate coconut – A handful of mini chocolate chips + shredded coconut? Say no more. This combo gives total bakery-style vibes.
PB & banana – Swirl in a little peanut butter for that unbeatable peanut butter + banana flavor. So good!
Cinnamon swirl – Mix together cinnamon and coconut sugar, then swirl it into the batter for a cozy, spiced twist.

How to Store & Freeze

Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. If your kitchen is warm, they may keep better in the fridge.
Refrigerator: Keep muffins in an airtight container in the fridge for up to 5 days. This helps maintain freshness and prevents spoilage.
Freezer: These muffins freeze beautifully! Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for a quick, easy breakfast.

Frequently Asked Questions

Are Kodiak Cake muffins healthy?

Yes! Kodiak Cakes are made with whole grains and have more protein than traditional pancake mixes, making these muffins a more nutrient-dense option compared to regular muffins.

Why are my muffins dry?

Dry muffins are usually caused by over-mixing the batter or overbaking. Stir the batter just until combined and check for doneness at the 16-minute mark. Also, make sure you’re measuring the Kodiak Cakes mix correctly—too much can lead to a dry texture.

Can I make mini muffins instead?

Yes! Use a mini muffin tin and reduce the baking time to about 10-12 minutes. Keep an eye on them, as they will bake faster than regular muffins.

What’s the best way to reheat muffins?

The best way to reheat muffins is to warm them in the oven at 300°F for 5-10 minutes to bring back their freshly baked texture. If you’re short on time, you can microwave them for 15-20 seconds, but they may become slightly softer. For frozen muffins, let them thaw at room temperature or pop them in the oven at 350°F for about 10 minutes.