Kodiak Banana Muffins

Introduction

Kodiak Banana Muffins offer a wholesome and delicious twist on traditional banana muffins, bringing together the goodness of Kodiak Cakes mix with the natural sweetness of ripe bananas. These muffins are packed with protein and fiber, making them a satisfying and nourishing breakfast or snack. With a perfect balance of fluffiness and moisture, each bite delivers a comforting combination of flavors that will keep you coming back for more.

I make these muffins, and as they bake, the kitchen fills with the comforting aroma of bananas and a hint of cinnamon, taking me back to cozy mornings at home. The Kodiak Cakes mix adds a hearty, slightly nutty flavor, complementing the natural sweetness of the bananas. I pop them in the oven and watch as they rise to golden perfection, their tops slightly cracked and inviting. The texture is just right—soft, tender, and with a subtle crunch from the oats.

What makes this recipe so great is its versatility. You can mix in chocolate chips, nuts, or even a handful of dried fruit for added texture and flavor. Kodiak Banana Muffins aren’t just a treat—they’re a nourishing, energizing way to start the day or enjoy a wholesome snack whenever you need it.

Perfect For

These muffins are perfect for busy mornings, a grab-and-go snack, or a nutritious addition to a lunchbox. I make them for meal prep or serve them when I’m craving something quick and satisfying.

Why You’ll Love This Recipe

• Protein-Packed: The Kodiak Cakes mix adds extra protein, making these muffins more filling.
• Naturally Sweet: Ripe bananas give the muffins natural sweetness, so I don’t need added sugars.
• Simple & Easy: With just a few ingredients, these muffins come together quickly and bake up perfectly.
• Versatile: I can mix in extras like chocolate chips, nuts, or dried fruit for variety.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 18-20 minutes
• Total Time: 28-30 minutes

Serving Portion

• This recipe yields about 12 muffins, perfect for a family breakfast or as a snack throughout the week.

Calories and Key Nutrients

• Calories: Approximately 180 per muffin
• Protein: 8g
• Fat: 5g
• Carbohydrates: 28g
• Fiber: 3g

Ingredients

• 1 1/2 cups Kodiak Cakes pancake and waffle mix
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/4 cup milk (any type)
• 1 egg
• 1/4 cup honey or maple syrup
• 1/4 cup melted butter or oil

Ingredient Highlights

• Kodiak Cakes Mix: Provides whole grains and added protein, making these muffins hearty and filling.
• Bananas: Give the muffins moisture and natural sweetness, reducing the need for refined sugar.
• Cinnamon: Adds warmth and depth of flavor to the muffins.

Step-by-Step Instructions

Prepare the Muffin Batter

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, I mix together the Kodiak Cakes mix, baking soda, cinnamon, and salt.
3. In a separate bowl, I mash the bananas and whisk them together with milk, egg, honey or maple syrup, and melted butter until smooth.
4. I pour the wet ingredients into the dry ingredients and stir until just combined. I don’t overmix to keep the muffins light and fluffy.

Bake the Muffins

5. I divide the muffin batter evenly between the 12 muffin cups.
6. I bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. I let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

How I Serve It

I love serving these muffins warm with a drizzle of honey or a smear of nut butter. They’re also great with a side of fresh fruit or yogurt for a well-rounded breakfast.

Additional Tips

• For Extra Moisture: I add a handful of Greek yogurt or applesauce to the batter.
• For a Crunch: I mix in some chopped nuts or seeds like walnuts or chia seeds.
• To Make Them Dairy-Free: I swap the butter for coconut oil and use almond milk instead of regular milk.

Recipe Variations

• Chocolate Chip Banana Muffins: For a sweeter treat, I stir in a handful of mini chocolate chips into the batter. The chocolate melts beautifully as the muffins bake, creating little pockets of sweetness throughout. If I want a more indulgent version, I might sprinkle a few extra chocolate chips on top before baking to get that gooey, melty finish. These chocolate chip banana muffins are perfect for a quick breakfast or a sweet snack.
• Nuts & Dried Fruit: I love adding chopped walnuts, pecans, or dried cranberries to the batter for extra texture and flavor. The walnuts or pecans bring a rich, nutty crunch, while the dried cranberries add a burst of tart sweetness. Sometimes, I even mix in a combination of dried fruits like raisins or apricots for more complexity in flavor. This variation not only makes the muffins more filling but also gives them a lovely mix of sweet, salty, and tangy flavors.
• Low-Sugar Option: To make the muffins less sweet, I reduce the amount of honey or maple syrup by half. This helps lower the overall sugar content while still maintaining a moist texture. If I want to further cut down on sugar, I can also swap in a sugar-free sweetener like monk fruit or stevia, adjusting the amount based on personal taste. Even with less sweetener, the bananas naturally provide some sweetness, so the muffins still turn out delicious and satisfying without the added sugar.

Freezing and Storage

• Storing: After baking, I store leftover muffins in an airtight container at room temperature for up to 4 days. To keep them fresh, I make sure the container is sealed tightly to prevent them from drying out. If I have multiple muffins, I layer them with a piece of parchment paper in between to avoid them sticking together. If I notice they’re starting to dry out, I place a small slice of bread in the container, which helps maintain moisture and keeps the muffins soft.
• Freezing: When I have extra muffins or want to make them ahead of time, I freeze them to enjoy later. I individually wrap each muffin in plastic wrap or foil to prevent them from sticking together. Then, I store them in a freezer-safe bag or airtight container, making sure to squeeze out as much air as possible to prevent freezer burn. These muffins stay fresh in the freezer for up to 3 months. When I’m ready to enjoy one, I thaw it overnight at room temperature or warm it up quickly in the microwave for 20-30 seconds. For a warm, freshly baked experience, I sometimes pop them in the oven for a few minutes to get that just-out-of-the-oven texture.

Special Equipment

• Muffin Tin: A reliable muffin tin is a must-have for baking perfect muffins. It ensures even baking and helps the muffins rise properly. I prefer a non-stick muffin tin to make removing the muffins easier, but if I’m using a regular tin, I always line each cup with paper liners or lightly grease them to prevent sticking. For an extra touch, I sometimes use silicone muffin cups, which are reusable and eliminate the need for liners altogether. The size of the muffin tin is also important—standard-sized tins work well for most recipes, but if I want mini muffins, I use a smaller tin for bite-sized treats.
• Mixing Bowls: Mixing bowls come in handy for combining dry and wet ingredients, as well as for any last-minute stir-ins. I use various sizes depending on the task—larger bowls for combining the dry ingredients or mixing everything together, and smaller ones for whisking eggs or measuring out spices. My go-to bowls are usually stainless steel or glass, as they are durable and easy to clean. For added convenience, I choose mixing bowls with non-slip bottoms to ensure they stay steady on the counter while mixing.
• Whisk: A whisk is essential for ensuring smooth and lump-free batters, especially when combining wet and dry ingredients. I use a regular balloon whisk to mix dry ingredients into wet ones, as it helps evenly distribute the ingredients without overmixing. It’s also great for incorporating air into the batter, which can help achieve a lighter, fluffier muffin. If I’m making a quick bread or adding wet ingredients to dry ones, I often opt for a whisk rather than a spoon to make the process quicker and more efficient.

FAQ Section

Q: Can I use another type of flour?
A: Yes, I can use whole wheat flour or a gluten-free flour blend, though I may need to adjust the liquid slightly.

Q: How do I know when the muffins are done?
A: I check them by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, the muffins are done.

Q: Can I make these muffins ahead of time?
A: Absolutely! I often make a batch on Sunday and enjoy them throughout the week for breakfast or snacks.

Conclusion

Whip up Kodiak Banana Muffins and enjoy a wholesome, satisfying treat that offers a perfect balance of sweetness and heartiness. These muffins are packed with protein and fiber, making them a great choice for breakfast or a midday snack. With the natural sweetness of ripe bananas and the nutritious boost from Kodiak Cakes mix, these muffins are a delightful way to fuel your day.

Feel free to get creative by adding your favorite mix-ins like chocolate chips, walnuts, or berries to make them your own. Whether enjoyed on their own or with a spread of peanut butter or Nutella, these muffins are sure to become a family favorite.

Bake a batch today, fill your kitchen with the irresistible scent of fresh banana muffins, and share the love. Snap a photo and share it on Instagram—tag me so we can celebrate your baking triumph. Happy baking!