Kodiak Cake Muffins (Banana & Chocolate Chip)

ds There’s something special about baking a batch of muffins on a Sunday afternoon. And these Kodiak Cake Muffins (Banana & Chocolate Chip)? They’ve become a regular in our kitchen because they check all the boxes: easy, nutritious, kid-approved, and totally delicious.

As a mom juggling a million things (you know how it is), I need quick breakfast and snack options that don’t leave me with a sink full of dishes or a sugar crash an hour later. These muffins are my secret weapon. I usually make a double batch and freeze half—future me always says thank you.

Why You’ll Love These Kodiak Cake Muffins

Let’s be real—mornings can be hectic. These muffins make it easier to start the day on a good note. Here’s why I think you’ll love them too:

• Packed with protein from Kodiak Cakes mix
• Naturally sweetened with banana and honey or maple syrup
• One bowl, no mixer needed
• Great for meal prep and school lunches
• Toddler and adult approved
• Delicious warm or cold, and freezer-friendly

Ingredients for Kodiak Cake Muffins (Banana & Chocolate Chip)

I love how flexible this recipe is. Here’s what you’ll need:

• 2 cups Buttermilk Kodiak Cakes Flapjack and Waffle Mix
• 1 teaspoon baking powder (helps with fluffiness)
• 1⁄2 teaspoon cinnamon
• 1 cup milk (I’ve used almond, oat, and even whole milk—they all work)
• 2 ripe bananas, mashed
• 1⁄3 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1⁄2 cup semi-sweet chocolate chips (mini or regular)

Optional Add-ins:

• Sprinkle extra chocolate chips on top for a bakery-style look
• Add 1/4 cup chopped walnuts or pecans for crunch
• Stir in a spoonful of chia or flax seeds for fiber

How to Make Kodiak Cake Muffins (Banana & Chocolate Chip)

These muffins come together so easily. Here’s the step-by-step:

1. Preheat Your Oven

• Set your oven to 350°F (175°C).
• Line or lightly grease a standard 12-cup muffin tin.

2. Combine Dry Ingredients

• In a medium bowl, whisk together the Kodiak Cakes mix, baking powder, and cinnamon.

3. Mix the Wet Ingredients

• In a large bowl, whisk the milk, mashed bananas, honey or maple syrup, egg, and vanilla until smooth.

4. Combine & Fold in Chocolate Chips

• Gently stir the dry mixture into the wet. Don’t overmix—it’s okay if a few lumps remain.
• Fold in the chocolate chips.

5. Fill & Bake

• Divide batter evenly into muffin cups, filling each about 3/4 full.
• Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

• Let them cool in the tin for 5 minutes.
• Transfer to a wire rack to cool completely.
• Enjoy warm, chilled, or even frozen!

Practical Tips from My Kitchen

Here are a few little things I’ve learned after making these muffins way too many times:

• Use super ripe bananas. Like the ones that look too far gone? Perfect.
• If your muffins are sticking to the paper, try spraying the liners or using silicone ones.
• Add chocolate chips on top before baking for a prettier finish (and extra gooey bits).
• Want even more protein? Replace 1/4 cup of milk with plain Greek yogurt.

FAQ About Kodiak Cake Muffins (Banana & Chocolate Chip)

Are Kodiak protein muffins healthy?

Absolutely. They’re made with whole grains and no refined sugar (if you use honey or maple). Great for kids and grown-ups.

Can I make these muffins with Kodiak pancake mix?

Yes! The Buttermilk Flapjack and Waffle Mix is perfect for muffins.

How much protein is in each muffin?

About 6–7 grams, depending on the milk and chocolate chips used.

Can I use buttermilk instead of regular milk?

Yes. It makes them slightly richer and still fluffy.

Can I make these in the air fryer?

Yep! Use silicone muffin cups and air fry at 300°F for 10–12 minutes.

How long do they last?

• Room temp: 2–3 days in a sealed container
• Fridge: Up to 5 days
• Freezer: 2–3 months. Reheat in the microwave for 30–45 seconds

Kid-Friendly & Versatile

I love that these muffins are customizable:

• Skip the chocolate chips and use blueberries instead.
• Add a swirl of peanut butter before baking.
• Turn them into mini muffins and bake for just 10–12 minutes.
• Make a double batch and freeze half for next week.

More Protein-Packed Recipes You’ll Love

If you’re a fan of wholesome breakfasts like these Kodiak Cake Muffins, you’ll also love our recipe for fluffy banana pancakes bursting with natural sweetness, perfect for slow weekend mornings. For those craving even more muffin goodness, don’t miss our easy chocolate chip muffin recipe for busy mornings—it’s a classic treat that pairs beautifully with coffee or a protein shake. And if you’re looking to change up your meal prep, our protein-packed breakfast oatmeal cupcakes to go are a convenient and nourishing option for fueling your day.

These recipes are all family-tested and weekday-approved.

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Final Thoughts on Kodiak Cake Muffins (Banana & Chocolate Chip)

This is one of those recipes I come back to again and again. These Kodiak Cake Muffins (Banana & Chocolate Chip) are easy, reliable, and always a hit. I love knowing my family is getting something nourishing without a ton of added sugar or processed ingredients.

If you try them, please leave a comment below or tag me on Instagram @RitzyRecipes—I’d love to see what twists you add. Happy baking!

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