Kodiak Cakes Muffins are soft, fluffy, protein-packed and studded with chocolate chips. Made in one bowl with Kodiak Cakes pancake mix and just 4 other simple ingredients.
You have to try these Kodiak Cakes muffins, so good!
I’ve been making pancakes with Kodiak Cakes flapjack and waffle mix for years and am always amazed at how fluffy they turn out with just water! Then I decided to turn them into sausage pancake muffins to add variety to our breakfast routine, and that was also a hit.
This time, I went for a sweet spin with this Kodiak muffin recipe and oh my, all 12 muffins were gone in less than 24 hours in our house!
Why You’ll Love This Recipe
- Protein packed: These healthy muffins sneak in 7 grams of protein thanks to the protein-packed Kodiak pancake mix.
- Only 5 ingredients: Just 1 dry ingredient and 4 other staples you have on hand right now.
- One bowl: All ingredients are mixed in 5 minutes, making these muffins a perfect recipe to double for meal prep.
- Moist and fluffy: Kodiak protein muffins are soft and tender with that perfect bakery-style texture.
Ingredients for Kodiak Cakes Muffins
I kept this recipe super simple with just 5 ingredients. But you can add more, please check out below for some tasty and more protein add-in ideas.
- Kodiak pancake mix: Takes the place of all-purpose flour, protein powder, leavening agents and adds whole grains! I used the buttermilk flavor but you can use any Kodiak cakes flapjack and waffle mix, they have a few options.
- Milk: I like using almond milk to keep calories lower but any other plant-based milk works. Dairy milk adds more protein but also calories, sometimes I use that as muffins come out even more moist.
- Liquid sweetener: Maple syrup is my tried-and-true favorite for natural sweetness and I love its taste. Honey works too, if that’s what you have on hand.
- Avocado oil: Adds moisture and makes muffins taste more like muffins and not pancakes. You can use olive oil, melted butter or coconut oil.
- Mini chocolate chips: Chocolate is optional and sometimes I omit it but my kids love this addition!
Ingredient Tip
There’s no need for leavening agents like baking powder and baking soda, they’re already mixed into the store-bought Kodiak cake mix.
How to Make Kodiak Cakes Muffins
Here’s how to make these easy Kodiak pancake mix muffins in just one bowl!
- Mix the batter: In a large mixing bowl, whisk together the Kodiak pancake mix, milk, maple syrup, and avocado oil. Let it sit for 5 minutes to give the batter time to thicken up.
- Add chocolate chips: Stir in the mini chocolate chips, just a few gentle stirs so they’re evenly spread.
- Fill the muffin pan: Divide the muffin batter evenly into a greased or lined muffin pan. Sprinkle the tops with more chocolate chips.
- Bake and cool: Bake muffins at 375 F for 16–18 minutes, or until the muffins are puffy and toothpick comes out clean. Cool muffins for 5 minutes then watch them disappear!
Tips for Best Results
- Let the batter rest: As muffin batter sits, it thickens and bakes more evenly. Overall, the batter consistency will be more runny than for regular muffins.
- To avoid sticking: One time I used a silicone muffin tin sprayed with oil and another time the parchment paper liners, and had no issues both times. I wouldn’t bake them directly in a muffin pan unless it’s a brand new non-stick coated one.
- Muffins might be light colored: It really depends on your oven. Kodiak muffins are more like pancake muffins, so a lighter color is normal. You might get golden brown muffins but they will be dry.
- Don’t over bake: To know when to remove muffins from the oven trust the toothpick test, don’t go by the color of muffins. All ovens run at different temperatures.
Variations
- Other Kodiak brand mixes: Make sure you’re using the pancake mix, they have many products. You can use any flavor like blueberry, chocolate chip, raspberry lemon, classic, etc.
- Another pancake mix: Many stores sell their generic brand protein pancake mix. I tried them in other recipes and they work. Just make sure the ingredients list contains whole grains, whey protein and leavening agents.
- Add an egg: I wanted to keep these muffins a true 5 ingredient recipe but 1 egg will add more protein and structure.
- For even more protein: Use cow’s milk as it is naturally higher in protein than plant-based milk.
- Adjust sweetness: As is, recipe is perfectly sweet for us. If you reduce the maple syrup to 1/3 cup, your muffins will have a more pancake taste which is just fine. It depends on what you’re after. My family liked them with more maple syrup.
- Berries instead of chocolate: To reduce added sugar feel free to add fresh or frozen berries like raspberries, blueberries or strawberries. I don’t think you have to coat them in flour or thaw.
- Nuts: You can add up to 1/2 cup of chopped walnuts, pecans, almonds, or hazelnuts instead of chocolate chips or combined with them for a mix of sweet and crunchy.
How to Store and Reheat
Store: Place muffins in an airtight container and keep them in a cool dark place for up to 3 days.
Freeze: Once muffins are fully baked and cooled, place them in an airtight container, seal with lid, and store in the freezer for up to 3 months.
Reheat: Microwave frozen Kodiak muffins for 30-45 seconds.
FAQs
Yes. Follow the recipe as is and bake for 10-12 minutes.
Try baking for less time. Sometimes the measuring could be off. Or next time add a bit more milk, it’s all about adding more moisture.
More Muffin Recipes to Try
Kodiak Cakes Muffins
Equipment
Ingredients
- 2 1/2 cups Kodiak buttermilk pancake mix
- 1 cup + 1 tablespoon milk, I used almond milk
- 1/2 cup maple syrup or honey
- 1/4 cup avocado oil
- 1/2 cup mini chocolate chips, more for topping
- 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, add pancake mix, milk, maple syrup and avocado oil. Whisk well and let sit for 5 minutes.
- Add chocolate chips and give a few stirs to incorporate.
- Divide batter evenly between openings of a muffin pan. Bake for 16-18 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.
