Kodiak Cakes Banana Muffins The Best Breakfast
There’s something magical about the aroma of freshly baked banana muffins filling your kitchen on a Sunday morning. These Kodiak cakes banana muffins are fluffy, naturally sweet, and packed with protein to fuel your day. I discovered this recipe when I was searching for a healthier muffin option that didn’t taste like cardboard.
The result? A tender, moist muffin that my kids actually ask for by name. If you loved my whole wheat banana bread, you’ll absolutely adore these protein-rich muffins that come together in just 30 minutes!
What Are Kodiak Cakes Banana Muffins?
Ever wonder how to sneak more protein into breakfast without sacrificing taste? That’s exactly what Kodiak cakes banana muffins accomplish! Made with Kodiak Cakes power cakes mix—a whole grain, protein-packed pancake mix—these muffins transform the humble banana muffin into a nutritional powerhouse.
My neighbor once asked why they’re called “Kodiak” muffins, and I joked that they give you the strength of a bear. After all, the way to anyone’s heart is through their stomach, right? Trust me, once you try these, you’ll never go back to regular banana muffins. Give them a whirl this weekend!
Why You’ll Love This Kodiak Cakes Banana Muffins Recipe
Protein-Packed Perfection
Each muffin delivers around 8-10 grams of protein, making these perfect for post-workout snacks or keeping kids energized through busy school mornings. The Kodiak Cakes mix uses 100% whole grains and contains no artificial colors or flavors. You’ll taste the difference in every bite—they’re heartier than traditional muffins but still incredibly tender.
Budget-Friendly Baking
Making these at home costs about $0.75 per muffin compared to $3-4 at coffee shops or bakeries. You probably have most ingredients in your pantry already: overripe bananas, eggs, and honey. The Kodiak Cakes mix lasts for months in your pantry, so you can whip up a batch whenever the craving strikes.
Customizable and Delicious
The beauty of these muffins lies in their versatility. Add chocolate chips for a dessert-like treat, toss in walnuts for extra crunch, or swirl in peanut butter for a protein boost. The natural sweetness from ripe bananas means you need less added sugar. These remind me of my popular Greek yogurt muffins, but with even more protein and a heartier texture. Don’t wait—grab those brown bananas off your counter and let’s bake!
How to Make Kodiak Cakes Banana Muffins
Quick Overview
These muffins are remarkably simple to make, requiring just one bowl and basic mixing. The Kodiak Cakes mix does most of the heavy lifting, providing structure and protein while the bananas add moisture and natural sweetness. You’ll love the slightly dense yet tender crumb that keeps you satisfied for hours.
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Yield: 12 muffins
Key Ingredients for Kodiak Cakes Banana Muffins
- 2 cups Kodiak Cakes Power Cakes Mix (Buttermilk & Honey or Chocolate Chip varieties work great)
- 3 large ripe bananas, mashed (about 1½ cups)
- 2 large eggs
- ⅓ cup honey or pure maple syrup
- ¼ cup melted coconut oil or unsalted butter
- ½ cup milk (dairy, almond, or oat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional add-ins: ½ cup chocolate chips, chopped walnuts, or blueberries
Step-by-Step Instructions
How do I prepare the muffin batter?
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously with butter or cooking spray. This prevents sticking and makes cleanup a breeze.
In a large mixing bowl, mash your bananas thoroughly using a fork. The riper the bananas, the sweeter your muffins will be—those brown-spotted bananas are perfect! You want a mostly smooth consistency with just a few small chunks for texture.
Add the eggs, honey, melted coconut oil, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined. The mixture should look smooth and slightly foamy.
How do I combine the dry ingredients?
In a separate bowl, whisk together the Kodiak Cakes mix, cinnamon, baking soda, and salt. This ensures the leavening agents and spices are evenly distributed throughout the flour.
Make a well in the center of the dry ingredients and pour in the wet banana mixture. Using a rubber spatula or wooden spoon, gently fold the ingredients together. Here’s the key: don’t overmix! Stir just until you no longer see dry flour. The batter should look slightly lumpy. Overmixing creates tough, dense muffins.
If you’re adding chocolate chips, nuts, or berries, fold them in now with just a few gentle strokes.
How do I bake the muffins perfectly?
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. I like to use an ice cream scoop for perfectly portioned muffins. This ensures even baking and professional-looking results.
For an extra touch, sprinkle a few oats or a pinch of cinnamon sugar on top of each muffin before baking. This creates a beautiful, slightly crunchy top.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched. Start checking at 18 minutes to avoid overbaking.
Remove from the oven and let the muffins cool in the pan for 5 minutes. This allows them to set properly. Then transfer to a wire rack to cool completely. The hardest part is waiting—these smell absolutely incredible!
What to Serve Kodiak Cakes Banana Muffins With
These versatile muffins pair wonderfully with so many options. Here are my favorite combinations:
For Breakfast: Serve alongside scrambled eggs and fresh fruit for a balanced, protein-rich morning meal. A dollop of Greek yogurt on the side adds even more protein and creaminess.
With Coffee or Tea: These muffins are perfect for dunking! The hearty texture holds up beautifully in your morning coffee. Try them with a vanilla latte or chai tea for a cozy treat.
As a Snack: Spread with almond butter or cream cheese for extra protein and healthy fats. A drizzle of honey on top takes them to the next level.
For Brunch: Create a beautiful spread with fresh berries, yogurt parfaits, and these muffins as the star attraction. They’re sturdy enough to transport to potlucks or brunches.
Top Tips for Perfecting Kodiak Cakes Banana Muffins
What makes these muffins extra moist?
Use bananas that are very ripe—I’m talking brown and spotty! These have more natural sugar and moisture. Don’t skip the oil or butter; it keeps the muffins tender. The combination of fat and banana puree creates the perfect texture.
Can I substitute ingredients?
Absolutely! Swap honey for maple syrup or agave nectar. Use any milk you prefer—even buttermilk works beautifully and adds tang. Instead of coconut oil, try melted butter, vegetable oil, or even applesauce for a lower-fat version. Just know that applesauce will make them slightly denser.
How do I avoid overmixing?
Mix just until the dry ingredients are incorporated. You should still see a few flour streaks, and that’s okay! The batter will look lumpy and thick—this is exactly what you want. Overmixing develops gluten, resulting in tough, rubbery muffins.
What’s the secret to tall, bakery-style muffins?
Fill the muffin cups all the way to the top—don’t be shy! The Kodiak Cakes mix has enough structure to support tall muffins. Also, try starting your oven at 400°F for the first 5 minutes, then reduce to 350°F. This creates a quick rise and those beautiful domed tops.
How can I add more protein?
Stir in 2-3 tablespoons of protein powder (vanilla or unflavored works best), or add ¼ cup of ground flaxseed or chia seeds. You can also top each muffin with a few sliced almonds before baking for extra protein and crunch.
Storing and Reheating Tips
Room Temperature Storage: Keep muffins in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious. Place a piece of bread in the container to maintain moisture—the bread will dry out instead of your muffins!
Refrigerator Storage: For longer freshness, store in the fridge for up to 1 week. The protein content means these stay fresh longer than traditional muffins. Bring to room temperature or warm slightly before eating for the best flavor.
Freezing Instructions: These freeze beautifully! Wrap each muffin individually in plastic wrap, then place all muffins in a freezer-safe bag. They’ll keep for up to 3 months. Label with the date so you remember when you baked them.
Reheating: For a fresh-from-the-oven taste, microwave a single muffin for 20-30 seconds. For multiple muffins, warm in a 300°F oven for 10 minutes. You can also thaw frozen muffins overnight in the fridge or at room temperature for 1-2 hours.
Common Baking Mistakes to Avoid
Mistake #1: Using Unripe Bananas
Green or yellow bananas won’t provide enough sweetness or moisture. Always wait until your bananas are covered in brown spots. If you’re in a hurry, roast unripe bananas at 300°F for 15-20 minutes to speed up the process.
Mistake #2: Overfilling the Muffin Cups
While you want full cups for tall muffins, overfilling causes them to spill over and create a mess. Stick to ¾ to just below the rim of each cup.
Mistake #3: Opening the Oven Too Early
Don’t open the oven door before 15 minutes! The temperature drop can cause muffins to sink in the middle. Be patient and let them bake undisturbed.
Mistake #4: Not Checking for Doneness
Every oven bakes differently. Always use the toothpick test—it should come out with just a few moist crumbs, not wet batter. If the tops brown too quickly, tent with foil for the last few minutes.
Mistake #5: Skipping the Cooling Time
Removing muffins from the pan too quickly causes them to break apart. Let them cool for 5 minutes to set properly before transferring to a wire rack.
Frequently Asked Questions
Can I make Kodiak cakes banana muffins without eggs?
Yes! Replace each egg with one “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). You can also use ¼ cup unsweetened applesauce per egg. The texture will be slightly denser but still delicious.
Are Kodiak cakes banana muffins healthy?
Absolutely! They contain whole grains, natural protein, no refined sugar (when using honey), and healthy fats. Each muffin has about 180 calories, 8-10g protein, and 4g fiber. They’re perfect for active lifestyles and growing kids.
Can I use regular pancake mix instead of Kodiak Cakes?
You can, but you’ll lose the protein boost and whole grain benefits. Regular mixes are more refined and contain less fiber. If substituting, add 2-3 tablespoons of protein powder to maintain some nutritional value.
Why are my muffins dry?
Usually this happens from overbaking or not using enough banana. Make sure you’re measuring correctly—3 large bananas equals about 1½ cups mashed. Check muffins at 18 minutes and remove as soon as the toothpick comes out clean.
Can I double this recipe?
Definitely! This recipe doubles and triples perfectly. Just make sure you have enough muffin tins. You may need to bake in batches if you don’t have multiple tins.
What’s the best Kodiak Cakes mix for banana muffins?
The Buttermilk & Honey variety is my favorite for these muffins. The Chocolate Chip mix creates a dessert-like treat, and the Cinnamon Oat adds extra warmth and flavor. All varieties work beautifully!
Can I make these muffins gluten-free?
Kodiak Cakes does make a gluten-free power cakes mix that works in this recipe. Follow the same measurements and instructions. The texture will be slightly more crumbly but equally delicious.
How do I know when my bananas are ripe enough?
Look for bananas that are heavily spotted with brown marks all over the peel. They should feel soft when gently squeezed. The more brown, the sweeter and more flavorful your muffins will be!
Nutrition Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 9g |
| Carbohydrates | 28g |
| Dietary Fiber | 4g |
| Sugars | 12g |
| Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 220mg |
| Potassium | 180mg |
| Vitamin A | 2% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
Note: Nutrition values are approximate and vary based on specific ingredients used and add-ins.
Creative Variations to Try
Once you’ve mastered the basic recipe, experiment with these delicious variations:
Chocolate Lover’s Muffins: Use Kodiak Chocolate Chip mix and add ½ cup mini chocolate chips. Swirl in 2 tablespoons of cocoa powder for extra richness.
Berry Banana Bliss: Fold in 1 cup of fresh or frozen blueberries or raspberries. The tartness perfectly complements the sweet banana.
Nutty Banana Muffins: Add ½ cup of chopped walnuts, pecans, or almonds for extra crunch and healthy fats.
Peanut Butter Protein: Swirl 2 tablespoons of peanut butter into each muffin before baking for a protein-packed treat.
Tropical Paradise: Add ½ cup shredded coconut and ½ cup diced pineapple for a vacation-inspired breakfast.
Why Kodiak Cakes Mix is a Game-Changer
I’ll be honest—I was skeptical about protein pancake mixes at first. But Kodiak Cakes changed my mind completely. The whole grain blend includes wheat, oats, and added protein from whey protein concentrate. This means you’re getting sustained energy without the blood sugar crash of refined flour.
The mix is also incredibly versatile beyond pancakes. I use it for waffles, muffins, cookies, and even as a coating for chicken tenders. It’s become a pantry staple in my house, and my kids don’t even realize they’re eating something nutritious!
Final Thoughts
These Kodiak cakes banana muffins have become a weekly staple in my kitchen. I love that I can feel good about serving them to my family, knowing they’re getting quality nutrition without sacrificing taste. The recipe is forgiving, budget-friendly, and endlessly customizable.
Whether you’re meal prepping for the week, looking for a post-workout snack, or just want to use up those overripe bananas, this recipe has you covered. The combination of protein-rich Kodiak Cakes mix and naturally sweet bananas creates muffins that are satisfying, delicious, and genuinely good for you.
I’d love to hear how your muffins turn out! What variations did you try? Did your kids devour them as quickly as mine do? Drop a comment below and let me know. And if you loved this recipe, be sure to check out my other healthy baking recipes—there’s so much deliciousness to explore!
Happy baking, friends! May your kitchen always smell like fresh banana muffins on a Sunday morning. 🧁
