Kodiak Cake Muffins
High-protein, whole-grain Kodiak cake muffins made with Greek yogurt for extra moisture and easy meal prep.
Print Pin Servings: 12 muffins
Calories: 200kcal
Cost: $8
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper muffin liners Or use cooking spray
- 2 Mixing bowls (large + medium) For dry and wet mixes
- 1 Whisk For dry/wet ingredients
- 1 Rubber spatula For folding batter
- 1 set Measuring cups/spoons —
- 1 Ice cream scoop Uniform portions
- 1 Toothpick Doneness test
Ingredients
- 2 cups Kodiak Cakes flapjack & waffle mix Whole-grain base
- 1 teaspoon Baking powder Light lift
- ¼ teaspoon Salt Balance flavor
- 2 large Eggs —
- ¾ cup Greek yogurt Extra protein/moisture
- ½ cup Milk of choice Adjust for batter consistency
- ⅓ cup Honey or maple syrup Sweetener
- ¼ cup Melted coconut oil or butter Tenderness
- 1 teaspoon Vanilla extract —
- 1 cup Blueberries or chocolate chips Fold-ins
- 1 medium Ripe banana, mashed Optional, extra moisture/sweetness
Instructions
- Preheat oven to 375°F (190°C); line a 12-cup muffin tin.
- Whisk Kodiak mix, baking powder, and salt in a large bowl.
- Whisk eggs, yogurt, milk, sweetener, oil/butter, and vanilla.
- Add wet to dry; stir until just combined (don’t overmix).
- Gently fold in blueberries or chips (and banana if using).
- Portion batter into liners about ⅔ full.
- Bake 18–22 minutes until a toothpick comes out clean.
- Cool in pan 5 minutes; move to rack. Store airtight.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 75g | Calories: 200kcal | Carbohydrates: 24g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 150mg | Fiber: 3g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1.8mg