Banana Chocolate Chip Power Kodiak Cakes Muffins

Banana Chocolate Chip Power Kodiak Cakes Muffins

Audrey Handal
prep time:10 MINS
 cook time:22 MINS
 total time:32 MINS

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

  • 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)
  1. Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray and set aside. 

  2. Add Kodiak Cakes Mix to a large mixing bowl. Use a fork to mash banana in a separate mixing bowl or shallow bowl. 

  3. 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. :)

  4. 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.

  5. 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. 

Recipe Notes

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 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.