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A basket of Kodiak protein muffins.

Kodiak Muffins

Chelsea Plummer | Mae's Menu
Fluffy, protein-packed kodiak muffins made with Kodiak pancake mix and Greek yogurt — no protein powder needed. One bowl, 35 minutes, and six delicious variations including Kodiak banana muffins and Kodiak chocolate chip muffins. A perfect high-protein meal prep breakfast.
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 221 kcal

Equipment

Ingredients
  

  • 2 large eggs
  • ¼ cup avocado oil or melted coconut or canola oil
  • ¼ cup milk 2% or whole milk recommended
  • ⅔ cup plain Greek yogurt any fat percentage
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cane or white sugar
  • 1 ¾ cup (215g) Kodiak Cakes pancake mix
  • 1 tsp ground cinnamon

Base (Choose One)

  • 1 cup mashed overripe bananas
  • 1 cup unsweetened applesauce

Mix-In (Choose One, Optional)

  • 1 cup chocolate chips mini, semi-sweet, or dark chocolate
  • 1 ½ cups fresh or frozen blueberries do not thaw if frozen
  • ½ cup shredded zucchini well squeezed + ½ teaspoon ground allspice

Optional Toppings

  • 3-4 tablespoons coarse sugar
  • additional chocolate chips

Instructions
 

  • Preheat oven to 350°F. Line a muffin pan with paper liners.
  • In a large mixing bowl, whisk together the eggs, oil, milk, Greek yogurt, vanilla, sugar, and your chosen base (mashed bananas or applesauce) until smooth.
  • Add the Kodiak pancake mix and cinnamon (plus allspice if making zucchini muffins). Stir until just combined — a few streaks of flour are fine. Do not overmix.
  • If using zucchini, fold it in now. If using chocolate chips or blueberries, fold them in now.
  • Divide the batter evenly between the muffin cups, filling each nearly to the top of the liner.
  • If topping with mini chocolate chips or coarse sugar, sprinkle on now.
  • Bake for 20–24 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  • Transfer to a wire rack and cool completely before storing.

Notes

High-Altitude Adaptation (2,500 ft+):
  • Increase Kodiak mix to 2 cups (250g)
  • Increase oven temperature to 365°F
To Boost Protein: Reduce Kodiak mix by 2 tablespoons and add ½ cup plain or vanilla whey protein powder. Adds ~2–3g protein per muffin.
Storage Directions
  • Refrigerating: Once fully cooled, store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
  • Freezing: Transfer cooled muffins to a freezer-safe container or zip bag and freeze for up to 3 months. Freeze in a single layer on a baking tray first, so they don't stick together, then transfer to a freezer-safe bag once solid.
  • Thawing & Reheating: Thaw at room temperature for about 30 minutes, or microwave a frozen muffin for 45–60 seconds. Refrigerated muffins just need a quick 10-second zap.

Nutrition

Serving: 1 muffin with no added mix-ins or toppingsCalories: 221kcalCarbohydrates: 28gProtein: -7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 44mgSodium: 124mgPotassium: 182mgFiber: 2gSugar: 18gVitamin A: 165IUVitamin C: 5mgCalcium: 86mgIron: 1mg
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