Chocolate chip Kodiak cakes muffin recipe

I accidentally bought a box of chocolate chip Kodiak cakes pancake mix and decided to try and whip up chocolate chip muffins to have for a quick breakfast and a healthy snack this week.

This chocolate chips Kodiak cakes muffin recipe is a spin on this chocolate chip protein muffin recipe.

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I try to find or tweak macro-friendly recipes that I can eat whether I am in competition prep or not.

Two other options are Kodiak cakes banana bread recipe and pumpkin Kodiak protein waffles which are perfect for breakfast.

Kodiak cakes chocolate chip muffins

These are easy to make. You just need to add a few ingredients to the Kodiak mix and in no time, you’ll have golden chocolate chip muffins for the entire family to enjoy.

The best part is that you’ll use Kodiak Cakes pancake mix, which means they are filled with whole grains and packed with protein.

I love using Kodiak Cakes mix in place of flour in part because it helps make them macro-friendly.

Kodiak Cakes Protein Packed Chocolate Chip Pancake Mix

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Ingredients

Kodiak cakes: For a boost of protein, we’re using Kodiak Cakes Power Cakes Mix instead of all-purpose flour.

Baking powder: Kodiak power cakes mix does have some leavening agents in it but we add a little extra to get fluffier muffins.

Cinnamon: A pinch of cinnamon adds a nice spiced flavor. Feel free to add some nutmeg too, if you like.

Vanilla extract: Vanilla adds flavor and sweetness to the batter.

Egg: A large room-temperature eggs

Greek yogurt: Greek yogurt adds extra protein and makes these muffins extra moist. Greek yogurt is a good substitute for melted butter. 

Unsweetened almond milk: A cup of milk of your choice helps to give these a moist texture. I used unsweetened vanilla almond milk.

Pure maple syrup: Adds a touch of sweetener to the mixture.

Dark chocolate chips: Lily’s Dark Chocolate Premium Baking Chips are my favorite

Substitutions

Any milk will work. Unsweetened almond milk, soy milk, cashew milk or oat milk are all great options.

Sweeteners. You can swap the maple syrup with brown sugar or Swerve brown sugar

Use different flavored chips. Peanut butter chips, butterscotch chips, dark chocolate chips or milk chocolate chips would all be great in these muffins.

Kodiak cakes muffin recipe

Prep. Preheat your oven to 350ºF. Spray your muffin pan with a nonstick cooking spray; set it aside.

Make the batter. Add the Kodiak Cakes Power Cakes Mix, baking powder and cinnamon to a large bowl. Add the wet ingredients – Greek yogurt, milk, egg, vanilla and maple syrup into the pancake mix. Stir everything together until just combined.

Add chocolate chips. Gently fold in mini chocolate chips.

Fill muffin tins. Divide the muffin batter evenly in the muffin tin, filling each one with an ice cream scooper (about 3/4 full).

Bake. Bake for about 18 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.

Cool. Allow muffins to cool in the pan, placed on a wire cooling rack, for 5 minutes before removing.

Save them for later

These Kodiak muffins are best served fresh, but any leftovers can be stored in an airtight container at room temperature for up to 3 days.

You can also freeze them for up to 3 months. I recommend wrapping each muffin individually in plastic wrap before freezing to maintain freshness.

Reheat in the microwave or oven before serving. Enjoy!

FAQs about Kodiak cakes muffins

Is Kodiak cakes healthy?

Kodiak Cake Muffins can be a part of a healthy lifestyle. These muffins are made with whole wheat flour and are packed with protein so you end up with a very filling and satisfying breakfast or snack.

Do I have to add a sweetener?

You do not need to add a sweetener to the muffin mix. But if you do, it will be for added flavor.

How many muffins does this recipe make?

This recipe makes 8-10 muffins filling 3/4 full. You can get a full dozen by filling the muffin tin only half way.

Chocolate chip Kodiak cakes muffin recipe

Yield: 12

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 5 minutes

Looking for a delicious chocolate chip muffin recipe? These Kodiak Cake muffins packed with protein and flavor.

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Ingredients

• 2 cup Kodiak pancake mix.
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/3 cup Greek yogurt
• 2/3 cup unsweetened vanilla almond milk
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp pure maple syrup
• 1 cup Lily’s Dark Chocolate Premium Baking Chips

Instructions

1. Preheat the oven to 350 F. Then, spray your muffin pan with a nonstick cooking spray; set it aside.
2. Add the Kodiak Cakes Power Cakes Mix, baking powder and cinnamon to a large bowl. Add the wet ingredients - Greek yogurt, milk, egg, vanilla and maple syrup into the pancake mix. Stir everything together until just combined.
3. Gently fold in the chocolate chips.
4. Divide the muffin batter evenly in the muffin tin, filling each one with an ice cream scooper (about 3/4 full).
5. Bake for about 18 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.
6. Allow muffins to cool in the pan, placed on a wire cooling rack, for 5 minutes before removing.

Notes

Substitutions

Any type of milk will work in this recipe. Unsweetened almond milk, soy milk, cashew milk or oat milk are all great options.

You can swap the maple syrup with brown sugar or Swerve brown sugar

Recommended Products

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• 
  Non-Stick Bakeware Muffin Pan, 12-Cup

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 227Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 18mgSodium 326mgCarbohydrates 33gFiber 2gSugar 15gProtein 5g