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

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

Another option is the Kodiak Cakes banana bread recipe, which is also perfect for breakfast and a post-workout snack.

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.

Step by Step-by-step instructions for chocolate chip Kodiak cake muffins

Step 1: Preheat your oven to 350ºF. Spray your muffin pan with a nonstick cooking spray; set it aside.

Step 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.

Step 3: Add chocolate chips. Gently fold in mini chocolate chips.

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

Step 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.

Step 6: Allow muffins to cool in the pan, placed on a wire cooling rack, for 5 minutes before removing.

Can you believe just how easy that was? These are a perfect “grab-and-go” item.

Yield: 12

Chocolate chip Kodiak cakes muffins

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 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 Truvia brown sugar

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 18mgSodium: 524mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 6g

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!