Kodiak Banana Muffins are super soft, made easy with Kodiak pancakes mix, and have 6 grams of protein and more nutrition than other banana muffins.
Why You’ll Love This Recipe
These banana kodiak muffins have now joined a lineup of favorites, including my kodiak cakes muffins, kodiak pumpkin muffins, and sausage pancake muffins. Just more proof of how versatile Kodiak pancakes mix can be!
This kodiak banana muffin recipe contains no eggs or Greek yogurt, thus is lower in sugar and fat but still high in protein.
If you like something with Greek yogurt and a bit more protein (and a touch more sugar), try my kodiak banana bread.
Ingredients for Kodiak Banana Muffins
- Overripe bananas: I say overripe because they’re sweeter and softer, which makes the muffins extra moist and naturally flavorful without needing extra sugar.
- Milk: I used unsweetened almond milk, but any plant-based or dairy milk works. Dairy adds a little more protein, but also extra calories.
- Liquid sweetener: I list maple syrup or honey, but agave or brown rice syrup could also work.
- Oil: Use a mild oil like avocado or olive oil. You could also try melted butter.
- Kodiak pancakes mix: Boosts protein and replaces flour and leavening agents. Make sure to use the actual pancake mix, other kodiak products won’t work. You could try a generic brand of buttermilk protein pancake mix.
- Vanilla: Adds warmth and sweetness.
- Cinnamon: Brings a cozy, spicy note that pairs perfectly with banana and chocolate.
- Pecans: Give the muffins a nice crunch and a little nutty flavor. You can also use walnuts.
- Mini chocolate chips: Give these healthy muffins a touch of indulgence.
How to Make Kodiak Banana Muffins
One bowl, five steps, so simple!
Preheat the oven to 375 F, line a muffin tin with parchment liners, and spray with cooking spray.
- Mix wet ingredients: In a large mixing bowl, mash the bananas, then stir in milk, maple syrup, oil, vanilla, and cinnamon.
- Add pancake mix: Stir in the Kodiak pancake mix until combined, then let the batter sit for 5 minutes.
- Fold in the add-ins: Gently stir in the pecans and chocolate chips.
- Bake: Divide the batter into the muffin tin and bake for about 22 minutes, until puffy and a toothpick comes out clean. Let the muffins cool for a few minutes before digging in.
Tips for Best Results
These tips will help you bake perfect kodiak cakes banana muffins every time.
- Use very ripe bananas: The riper, the better! They’re sweeter, mash easily, and make the muffins extra moist and flavorful.
- Don’t substitute Kodiak mix: Substituting it will throw off the recipe completely. If you want to use regular or whole wheat flour, make my healthy banana muffins instead.
- Batter should rest: Just for 5 minutes, so it thickens up a bit and bakes up tall.
- Don’t overbake: Overbaking dries out the muffins, so take them out when a toothpick comes out mostly clean.
Variations
- Double chocolate: Add cocoa powder to the batter and extra mini chocolate chips for a rich chocolate muffin.
- Add berries: Fold in blueberries, raspberries, or chopped strawberries for a fruity surprise.
- Peanut butter drizzle: Drizzle peanut or almond butter on top.
- Mini muffins: Make bite-sized versions for snacks or lunch boxes. Reduce baking time to 12-15 minutes.
How to Store
Store: Keep your muffins in an airtight container in a cool, dark spot for 2-3 days.
Freeze: Banana muffins will always be a meal prep favorite! Once baked and cooled, place in a sealed container and freeze for up to 3 months.
More Muffins Recipes to Try
- Cottage cheese muffins
- Protein muffins
- Pumpkin banana muffins
- Almond flour banana muffins
- Healthy zucchini banana muffins
Kodiak Banana Muffins
Equipment
Video
Ingredients
- 3 large overripe bananas, mashed (1 cup)
- 1/2 cup milk, I used unsweetened almond milk
- 1/4 cup maple syrup or honey
- 2 tablespoons mild oil, I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 cups Kodiak buttermilk pancake mix
- 1/2 cup pecans, coarsely chopped
- 1/4 cup mini chocolate chips
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large bowl, mash bananas with a fork. Add milk, maple syrup, oil, vanilla and cinnamon. Whisk well.
- Add Kodiak pancake mix, stir until combined and let sit for 5 minutes.
- Add pecans and chocolate chips, give a few stirs to incorporate.
- Divide batter evenly between openings of a muffin pan. Bake for 22 minutes or until puffy and toothpick inserted in the center comes out clean.
- Remove from the oven, cool for 5 minutes and enjoy.
Notes
- Store: Store in an airtight container for up to 2-3 days in a cool dark place.
- Freeze: Bake and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
