Double Chocolate Banana Kodiak Cake Muffins

Double Chocolate Banana Kodiak Cake Muffins

These double chocolate banana kodiak cake muffins are made with bananas, ground cinnamon, pure maple syrup and two kinds of chocolate!  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. 

I love muffins for breakfast…or a snack…or really, any time of the day!  They’re wonderful for a meal prep idea as they freeze easily and keep well on the counter for several days. They’re super portable and individually-sized.  My kids enjoy packing them for their school snacks.  The problem is, most muffins contain nearly as much sugar as a cupcake and rarely are they made with whole grains!  That’s where these Kodiak muffins come in.  This healthy and delicious kodiak cakes muffin recipe yields light, chocolatey banana muffins, perfect for an easy breakfast on a busy morning or a healthy snack on the go.

I’ve used Kodiak pancake mix for years to make easy whole grain waffles and my family loves them, especially with a little homemade whipped cream and some fresh berries.  They’ve never known they are enjoying whole wheat waffles, full of protein. So, it’s only fitting to use the mix for muffins as well, and the results are delicious! Like, in case you missed these apple cinnamon kodiak cake muffins.

Without further ado, the latest kodiak adaptation are these delicious double chocolate banana muffins…

double chocolate banana kodiak cake muffins

WHAT IS KODIAK CAKE BAKING MIX?

This pre-mixed blend is like the Bisquick mix of my youth, made to be convenient and versatile for whipping up easy waffles, pancakes and muffins!  But, unlike other brands, Kodiak mix, known as “Power Cakes”, is made 100% of whole grains, both with whole wheat flour and oat flour, and has less sugar.  The mix also has 14 grams of protein (from wheat protein isolate and whey protein concentrate) per serving, which is always a good addition to breakfast pastries.  

I find Kodiak Power Cakes mix stocked at my Costco, which makes it especially economical, but I’ve also seen it at most of the local grocery stores as well.  “Buttermilk” is their original flavor of Kodiak flapjack & waffle mix and the one we’re using to make these muffins. 

Kodiak Power Cakes Flapjack & Waffle Mix

INGREDIENTS FOR DOUBLE CHOCOLATE BANANA KODIAK CAKE MUFFINS

  • Kodiak cakes baking mix – This comes pre-leveaned so it’s easy – no baking soda/powder or salt needed.  It combines whole grain oat flour & whole grain wheat flour for a 100% whole grain muffin. 
  • Baking powder – There is already a little baking powder in the Kodiak mix, but in my recipe testing I found the texture and rise of the finished muffins is better if a little extra is mixed into the dry ingredients. 
  • Bananas – The riper, the better. Frozen bananas, defrosted in the microwave also work!
  • Pure maple syrup – the sweetener in this muffin recipe. You can swap honey in it’s place too, or substitute 1/3 cup of brown sugar if you’d prefer. 
  • Milk – The milk is flexible.  Use whole milk, unsweetened almond milk, or oat milk.
  • Egg – Large egg, preferably at room temperature
  • Oil  – A neutral oil like avocado works best.
  • Vanilla extract – purely for flavor 
  • Cinnamon – This is optional.
  • Nutmeg – Nutmeg is optional as well but so delicious with the banana and chocolate!
  • Cocoa powder – Unsweetened variety
  • Chocolate chips – I really love using these Trader Joe’s dark chocolate chips! You can add more or less of these depending on your preference.

HOW TO MAKE Double Chocolate Banana “KODIAK CAKE” MUFFINS

1. PREHEAT OVEN AND GREASE MUFFIN PAN

Preheat oven to 400 degrees and center oven rack. Grease 12 standard-size muffin cups with butter or spray muffin tin with nonstick cooking spray.  You want to skip the paper muffin/cupcake liners with this recipe and grease your muffin pan instead as the muffin liners are too sticky for this recipe.

2. MIX MUFFIN BATTER

In a large mixing bowl, mash banana with a pastry blender or fork.  Stir in milk, egg, vanilla extract, oil, and maple syrup until well combined. In a medium bowl, whisk together Kodiak mix, cocoa powder, baking powder, ground cinnamon and nutmeg. Using a rubber spatula, add dry ingredients to wet ingredients, being sure not to over mix.  Add chocolate chips and gently stir.  You don’t want to develop the gluten in the whole wheat flour too much or the muffins will be tough.

3. FILL MUFFIN CUPS

Using a large ice cream scoop or large spoon, divide muffin batter evenly between muffin tins. Sprinkle a few more chocolate chips on top for good measure.  

grease muffin tin
scoop double chocolate banana kodiak muffin batter into muffin tin
bake muffins

4. BAKE MUFFINS

Bake at 400 degrees in middle of oven for 10 minutes.  Lower oven temperature to 350 degrees, and bake for an additional 6-8 minutes, until a toothpick inserted into a muffin center comes out clean.

5. COOL MUFFINS AND ENJOY

Cool muffins slightly on wire rack. Enjoy warm, split with a little butter, or enjoy later. 

MIXING THINGS UP

Substitute greek yogurt for the milk. An easy swap to add a little extra protein to these muffins. 

HOW TO STORE & FREEZE EXTRA KODIAK MUFFINS

Place fully cooled muffins in airtight container and store at room temperature for up to 3 days.  To freeze, use freezer storage bags and place muffins in a single layer, removing as much air as possible before sealing.  These will keep for up to 3 months in the freezer.  To thaw, defrost on the counter overnight and warm in 350 degree oven for 5 minutes, if desired.  Or, reheat each frozen muffin in the microwave on microwave-safe plate, on high, for 30 seconds.

double chocolate banana kodiak cake muffins

LOOKING FOR MORE HEALTHY BREAKFAST & SNACK IDEAS? CHECK OUT THESE RECIPES:

Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!


Double Chocolate Banana Kodiak Cake Muffins

Double chocolate banana kodiak cakes muffins are made with bananas, ground cinnamon, and pure maple syrup.  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. 
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Keyword: chocolate banana muffins, kodiak cake muffins
Servings: 6

Ingredients

  • 1 3/4 cups Kodiak Power Cakes Mix (Buttermilk variety)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 2 ripe bananas
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup pure maple syrup
  • 1/4 cup avocado oil or other neutral oil
  • 1 tsp cinnamon optional
  • 1/2 tsp nutmeg optional
  • 1/2 cup chocolate chips

Instructions

  • PREHEAT OVEN AND GREASE MUFFIN PAN: Preheat oven to 400 degrees and center oven rack. Grease 12 standard-size muffin cups with butter or spray muffin tin with nonstick cooking spray.  You want to skip the paper muffin/cupcake liners with this recipe and grease your muffin pan instead as the muffin liners are too sticky for this recipe.
  • MIX MUFFIN BATTER: In a large mixing bowl, mash banana with a pastry blender or fork.  Stir in milk, egg, vanilla extract, oil, and maple syrup until well combined. In a medium bowl, whisk together Kodiak mix, cocoa powder, baking powder, ground cinnamon and nutmeg. Using a rubber spatula, add dry ingredients to wet ingredients, being sure not to over mix.  Add chocolate chips and gently stir.  You don’t want to develop the gluten in the whole wheat flour too much or the muffins will be tough.
  • FILL MUFFIN CUPS: Using a large ice cream scoop or large spoon, divide muffin batter evenly between muffin tins. 
  • BAKE MUFFINS: Bake at 400 degrees in middle of oven for 10 minutes.  Lower oven temperature to 350 degrees, and bake for an additional 6-8 minutes, until a toothpick inserted into a muffin center comes out clean.
  • COOL MUFFINS AND ENJOY: Cool muffins slightly on wire rack. Enjoy warm, split with a little butter, or enjoy later. 

Notes

MIXING THINGS UP:
Substitute greek yogurt for the milk. An easy swap to add a little extra protein to these muffins. 


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