Alright, gather round because I’ve got a little story before we get into these Kodiak Cake Muffins. I first stumbled onto this recipe because I needed something ridiculously quick but, you know, not just another boring toast-for-breakfast situation. My kids (and honestly me, too) get tired of the same old, so when I found a box of Kodiak Cake mix in the pantry—left over from an ambitious pancake streak—I was like, “Muffins it is!” Here’s the wild part: I totally misread the directions the first time, chucked in mashed banana by accident, and everyone actually loved it. So now…that’s just what I do. Who says you have to follow the box exactly? Not me. (Also, side note, whoever invented muffin liners deserves a national holiday.)
Why I Keep Coming Back to These Muffins
I make these when breakfast time is chaos (which, let’s be real, is most days in my house) and we need something that travels well—like on the way to football practice or, okay, just on the couch. My family goes nuts for these because they’re not overly sweet, and I can basically sneak in whatever needs using up (bananas headed south, that one sad apple…). Plus, they’re pretty forgiving; I once accidentally swapped out oil for applesauce and, I’ll admit, they were a bit dense, but nobody seemed to mind. So if you’ve ever had those “oh no, I forgot the eggs” moments, welcome to the club.
Gathering What You’ll Need (Substitutions Welcome!)
- 2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix (my grandma swears by the Buttermilk flavor, but I’ve used the chocolate one in a pinch—tastes like a whole new treat)
- 1 cup milk (any kind works, honestly—oat milk is my current favorite, but I won’t tell if you use water when the fridge is bare)
- 1 large egg (or two small—been there, done that, barely noticed)
- 1/3 cup honey or maple syrup (I use whatever’s closest, and sometimes swap in brown sugar if I’m out)
- 2 tablespoons melted butter or coconut oil (I’ve even used olive oil, though it gives it a whiff of Italy, ha)
- 1 mashed banana (optional, but it’s kind of my thing now—adds moisture, hides in the background)
- 1 teaspoon vanilla extract (not gonna lie, sometimes I forget this entirely and it’s still good)
- A handful of chocolate chips, blueberries, or walnuts (dealer’s choice—sometimes all three, because why not?)
How I Actually Make These Muffins (Imperfections Included)
- Preheat the oven to 350°F (about 180°C, give or take). Line a muffin tin with those lovely paper liners. Or, if you’re like me last week and ran out, just grease the pan thoroughly—it’ll be fine, just a little more washing up after.
- In a big bowl, whisk together the milk, egg, honey, melted butter, vanilla, and banana if you’re going that route. I usually use a fork—less to clean up. It looks a bit lumpy, but don’t panic; it always sorts itself out.
- Dump in the Kodiak Cake mix. Stir it gently (I’ve learned not to overmix—once I went wild and the muffins came out tough as boots). When the dry streaks are nearly gone, toss in your add-ins—chocolate chips, fruit, nuts, whatever’s in arm’s reach. This is where I always sneak a taste, because, well, I’m the cook.
- Scoop the batter into the muffin tin. I use a big spoon, but an ice cream scoop is pretty handy too. Fill them up about 3/4 of the way or so—eyeballing is fine. No one’s grading you.
- Bake for 18-20 minutes, or until they look golden and a toothpick comes out mostly clean (a crumb or two is totally fine). My oven runs hot on the left, so I usually spin the pan halfway—if you remember, do it, but if not, the world won’t end.
- Let them cool for a bit in the tin, then move to a rack (or, let’s be real, straight to a plate for immediate consumption).
A Few Notes I Wish I’d Known Earlier
- If you use extra banana, the muffins might take a minute or two longer—don’t worry, they’ll firm up as they cool.
- Don’t stress about the exact amount of honey or syrup; just “about a third of a cup” works fine. Sometimes I just pour and hope for the best.
- If your muffins stick to the pan, run a butter knife around the edges. I’ve lost more muffins to impatience than anything else.
How I’ve Switched Things Up (Some Wins, Some Flops)
- Swapping in grated carrot and cinnamon for a kind of carrot-cake vibe—very good with cream cheese on top.
- Add a handful of oats for texture; I liked it but my youngest picked them all out like a tiny archaeologist.
- Tried folding in frozen raspberries once—turned the batter a weird shade of pink, but tasted fine (just messy).
- I once tried zucchini… honestly, that batch never saw the light of day. Would not recommend, unless you’re a real zucchini person!
If You Don’t Have a Muffin Tin (Or Just Can’t Find It)
You can use a square baking dish, though you’ll basically make muffin “bars” instead. I’ve even done it in a loaf pan in a rush—bake longer, maybe 35 minutes and check with a toothpick. Or just pour dollops on a parchment-lined baking tray; you’ll get rustic muffin blobs, but hey, it works.
Storing These Muffins (Though They Never Last Long)
Keep them in an airtight container at room temp for up to two days, or in the fridge for up to five (though honestly, in my house, they’re gone by the next morning). You can freeze them, too—just wrap them individually. I’ve reheated them straight from the freezer in the microwave, about 30 seconds, and they’re basically as good as new.
How We Actually Eat Them
Warm with peanut butter and a drizzle of honey is my absolute favorite. My husband dunks his in coffee (not sure why, but who am I to judge?). The kids top theirs with Nutella if I’m not looking. On weekends, we sometimes turn them into breakfast “sandwiches” with a little yogurt and berries in the middle—kind of like a muffin scone, if you squint.
Lessons From the School of Hard Muffin Knocks
- Don’t rush the cooling—once I tried to peel the liners off right away; disaster. Let them hang out at least five minutes.
- Overmixing = tough muffins. I used to ignore this advice, but, yeah, it matters.
- Oh, and if you forget the liners, grease extra well or they stick like glue, and you’ll end up eating muffin bits from the pan with a spoon (not the worst fate, but still…)
Questions People Have Actually Asked Me
- Can I make these egg-free? Yup! I’ve swapped in a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and it’s fine. The texture’s maybe a bit softer, but nobody noticed.
- Do these work with protein powder? I’ve done half Kodiak mix, half protein powder for extra oomph. They’re a tad drier, so add a splash more milk. Or check out this guide on baking with protein powder—pretty handy.
- How do I make them gluten-free? The regular Kodiak mix has wheat, but they do a gluten-free version now (or try King Arthur’s gluten-free muffin mix). I’ve used it—no complaints from anyone.
- How do I know when they’re done? Toothpick test almost always works, but sometimes the chocolate chips fool you. If the tops bounce back when poked, you’re good.
- Can I double the recipe? Oh, definitely. Just use a giant bowl. Or two bowls, if you’re like me and always underestimate the size you’ll need.
- What if my muffins sink in the middle? Means they were probably underbaked. Or maybe you added too much fruit (guilty). They still taste good, promise.
And, just as a random aside that has nothing to do with muffins: if you ever need a fast way to ripen bananas, stick them in a brown paper bag with an apple overnight. Works like a charm. Learned that while waiting for my bananas to catch up to my muffin craving.
If you want more ideas for quick bakes, I sometimes poke around Sally’s Baking Addiction for inspiration; she’s got a knack for approachable baking. Happy muffin making—let me know if you find a combo that trumps the banana chocolate chip situation, because I’m always up for experimenting. Cheers!
Ingredients
- 2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 2 large eggs
- 1 cup milk
- 1/3 cup honey
- 2 ripe bananas, mashed
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup chocolate chips (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together the eggs, milk, honey, mashed bananas, melted coconut oil, and vanilla extract until well combined.
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3Add the Kodiak Cakes mix and ground cinnamon to the wet ingredients. Stir until just combined. Fold in chocolate chips if using.
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4Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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5Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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6Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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