These Kodiak Protein Banana Muffins use Kodiak Cake Mix and protein powder to make banana muffins that have extra protein and fiber to fill you up. Perfect for a healthy breakfast on the go or easy snacks throughout the week.
Kodiak Power Cake Mix is a popular, whole wheat, pancake or waffle mix. But I love to use it to make healthier banana muffins! And adding protein powder gives them the perfect protein boost!
When I have ripe bananas on the counter, I never let them go to waste! In addition to these protein muffins, other banana recipes to try is this Moist Banana Bread with Oil, Pumpkin Banana Muffins, or Banana Bread Baked Oats.
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⭐Why I Love It:
- Extra Protein - Adding protein powder to the muffin batter gives them a protein boost!
- Freezer Friendly - I love freezing protein muffins and then zapping in the microwave, from frozen, when I need a quick breakfast or snack.
- Banana Chocolate Chip - While the chocolate chips are optional, I love the combo of banana chocolate chip!
🥘Ingredients
- Over Ripe Bananas - Make sure the bananas are brown and have a soft texture. Over ripe bananas not only add moisture but also sweetness.
- Kodiak Power Cakes Flapjack & Waffle Mix - You can find this mix at most grocery stores.
- Vanilla Protein Powder - I like to use the Garden of Life Vanilla Protein.
- Milk - You can use any milk you like. I typically use Fairlife 2% Milk for the added protein.
- Melted Butter - You can also swap in a neutral oil like canola oil.
- Mix-Ins - I like to add chocolate chips to the batter, but blueberries are another great choice.
See the recipe card for full information on ingredients and quantities.
🔪Step by Step instructions
Making protein muffins with Kodiak Mix is so easy! Just mix up the muffin batter in one bowl then bake into muffins.
Photo 1 - Preheat the oven. Mix the wet ingredients (mashed ripe bananas, milk, eggs, melted butter, vanilla extract) in a large mixing bowl.
Photo 2 - Mix in the dry ingredients (Kodiak mix, protein powder, brown sugar, and cinnamon).
Photo 3 - Mix in the chocolate chips, if using.
Photo 4 - Scoop muffin batter into lined muffin pan.
Photo 5 - Bake protein muffins in preheated oven until golden brown on top and a toothpick comes out with just moist crumbs and no wet batter.
Photo 6 - Allow muffins to cool in pan for 5-10 minutes before removing to wire rack.
🍽Leftovers and Storage
Baked muffins can be stored in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the muffins for up to 3 months. I like to flash freeze on a baking sheet first before transferring to an airtight freezer bag.
💭Recipe Tips
- Very Ripe Bananas - The riper, the better! They add both moisture and a natural sweetness.
- Jumbo Muffins - Instead of regular-sized muffins, you can bake the batter in a jumbo muffin tin. They will take longer to bake - closer to 30 minutes, but use a toothpick to check for doneness. If the tops are getting too brown before being cooked through, you can lay a piece of foil loosely over the top.
👩🍳Recipe FAQs
Making muffins with Kodiak Mix gives you muffins that have more whole grains, fiber, and protein than your typical white flour muffins.
Instead of solely relying on time, I recommend using a toothpick inserted into the center of a muffin to test for doneness. There should be no wet batter but just some moist crumbs (or fully clean).
Yes! If you have bananas that get are over ripe and brown for baking, but aren't ready to use them. You can freeze them (right in the peel or removed and placed in a bag). Let thaw on the counter before mashing and using.
🥞Related Breakfast Recipes...
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PrintRecipe
Kodiak Protein Banana Muffins
These Kodiak Protein Banana Muffins use Kodiak Cake Mix and protein powder to make banana muffins that have extra protein and fiber to fill you up. Perfect for healthy breakfasts on the go or easy snacks throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 3 over ripe bananas, mashed
- 1 cup milk, I used 2% Fairlife
- 2 eggs
- ¼ cup melted butter, or oil
- 1 teaspoon vanilla extract
- ½ cup brown sugar, light or dark
- 1 teaspoon ground cinnamon
- ½ cup vanilla protein powder
- 2 cups Kodiak Power Cakes Flapjack & Waffle Mix
- ½ cup chocolate chips, optional. or other mix-in
Instructions
- Prep - Preheat the oven to 350 degrees F and line a cupcake tin with paper liners.
- Wet Ingredients - Add the wet ingredients (mashed bananas, milk, eggs, melted butter, and vanilla) to a large mixing bowl and mix to combine. I mix by hand with a fork.
- Dry Ingredients - Stir in the dry ingredients (cinnamon, protein powder, and Kodiak mix) until just combined.
- Mix-Ins - Fold in the chocolate chips, if using.
- Add to Muffin Pan - Scoop the muffin batter into the prepared muffin tin so the cups are ~¾ full. I typically make 12-15 muffins.
- Bake - Bake in the preheated oven for 20-23 minutes until golden brown on top and a toothpick comes out with just moist crumbs, and no wet batter.
- Enjoy - Allow muffins to cool in pan for 5-10 minutes before removing to wire rack.
Notes
Baked muffins can be stored in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the muffins for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Sugar: 11.4 g
- Sodium: 153.1 mg
- Fat: 4.5 g
- Carbohydrates: 23.9 g
- Fiber: 2 g
- Protein: 7.9 g
- Cholesterol: 36.4 mg
Katie says
Was so happy that you can’t even taste the protein powder! These are great!