Kodiak Cake Muffins Banana & Chocolate Chip

Kodiak Cake Muffins Banana & Chocolate Chip:- When baked, healthy Kodiak Cake Muffins are fluffy, moist, and soft to the touch. Kodiak Cakes Pancake Mix, bananas that are naturally sweet, maple syrup, and chocolate chips are the ingredients that are required to prepare them. A delicious breakfast or snack that can be stored in the freezer!

Kodiak Cake Muffins Banana & Chocolate Chip

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Since this recipe was initially published in 2014, these Kodiak Cake Muffins have been extremely popular. This is not surprising because these straightforward banana muffins are not only simple to make, but they also taste incredible and are an excellent way to make use of bananas that have reached their peak of ripeness. In addition, each muffin contains only 128 calories and 3 grammes of fat, making them a healthier alternative to more traditional muffin recipes.

WHY YOU SHOULD MAKE THIS RECIPE

• Easy to make. Using Kodiak Cakes Pancake Mix in place of flour makes these a cinch to whip up!
• So delicious. These are perfectly soft and tender with a sweet banana flavor and bites of chocolate goodness.
• Great for meal prep. You can make these the night before and wake up to a tasty breakfast or snack. They last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge. They also freeze beautifully! We love to meal prep these on Sunday and enjoy them during the week.

INGREDIENTS NEEDED

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These Kodiak Cake Muffins are similar to my Chocolate Chip Banana Muffins, but made a bit healthier thanks to some simple ingredient swaps. Here’s what you’ll need to make them:

• Kodiak Power Cakes Mix. For a boost of protein, we’re using Kodiak Cakes Power Cakes Mix instead of all-purpose flour.
• Bananas. Be sure to use extra ripe bananas, with brown or black spots. Trust me, it will add the perfect sweetness.
• Milk. A cup of milk helps to give these a wonderful moist texture. We typically use almond milk, but any milk will work.
• Egg. You’ll need one egg to help with binding, give the muffins structure and ensure they bake up properly. A flax egg would probably work to make these egg-free, but I have not tried using one.
• Sweetener. To sweeten these muffins ever so slightly, we’re using 1/4 cup pure maple syrup. 1/4 cup honey, date syrup or coconut palm syrup would also work well.
• Flavor makers. Vanilla and cinnamon add delicious flavor!
• Chocolate chips. We love using mini chocolate chips for better dispersion, so there is chocolate in every bite. Don’t forget to sprinkle the tops with some extras before baking!

Note: You won’t need any baking soda or baking powder for this muffin recipe because the baking essentials are already mixed into the pancake mix.

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HOW TO MAKE THIS RECIPE

This Kodiak Cakes muffins recipe is very easy to whip up! Here’s how:

Please see the recipe card for the full, printable recipe with all of the details.

1. Prep. First, you’ll want to preheat your oven to 350ºF. Then, you’ll spray your muffin pan with a nonstick cooking spray; set it aside.
2. Make the batter. Add the Kodiak Cakes Power Cakes Mix to a large bowl and set aside. In a separate mixing bowl, add the mashed bananas, milk, egg, maple syrup, cinnamon and tsp vanilla; stir to combine. Add the wet ingredients into the pancake mix. Stir everything together until just combined.
3. Add chocolate chips. Gently fold in the mini chocolate chips. For presentation, save some back to sprinkle over the tops of the muffins before baking.
4. Fill muffin tins. Divide the muffin batter evenly among the sprayed muffin cavities, filling each one almost all the way up (about 3/4 full). Sprinkle tops with reserved chocolate chips and bake for about 22 minutes, or until the tops have domed and a toothpick comes out clean or with just a few moist crumbs when inserted in the center.
5. Cool. Allow muffins to cool in the pan, placed on a wire cooling rack, for 5 minutes before removing. We love to enjoy these with a smear of peanut butter!

EXPERT TIPS

• For this muffin recipe, we don’t recommend using paper liners because these muffins have a tendency to stick to those, but they come out so easy without the cupcake liners.
• The best way to mash the bananas is to place the peeled bananas in a mixing bowl or shallow bowl and mash with a fork or a potato masher.
• Do NOT over mix batter. Stir the wet and dry ingredients by gently folding together with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.