Description

Kodiak Muffins are a delightful treat bursting with flavor, made with overripe bananas, creamy Greek yogurt, and fresh blueberries. Their simple preparation makes them perfect for a quick breakfast or snack, providing the energy you need for your day!

Ingredients

Scale

2 large eggs
¼ cup avocado oil or melted coconut or canola oil
¼ cup milk (2% or whole 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 teaspoon ground cinnamon
1 cup mashed overripe bananas
1 cup unsweetened applesauce
1 cup mini, semi-sweet, or dark chocolate chips
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
½ cup shredded zucchini (well squeezed) + ½ teaspoon ground allspice
3-4 tablespoons coarse sugar
additional chocolate chips

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Instructions

Preheat the oven to 350°F and line a muffin pan with paper liners.
In a large mixing bowl, whisk the eggs, oil, milk, Greek yogurt, vanilla, sugar, and your base (mashed bananas or applesauce) until smooth.
Mix in the Kodiak pancake mix and cinnamon (and allspice for zucchini muffins) until just combined, leaving a few flour streaks.
Fold in the zucchini if using; otherwise, add chocolate chips and blueberries.
Evenly divide the batter among the muffin cups, filling each nearly to the top.
Sprinkle mini chocolate chips or coarse sugar on top if desired.
Bake for 20–24 minutes or until golden brown and a toothpick comes out clean.
Allow to cool completely on a wire rack before storing.

Notes

For a lighter muffin, consider using Greek yogurt with a lower fat percentage.
Feel free to substitute other fruits or nuts based on your preference.
These muffins freeze well; store them in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 8g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg