Looking for a power-packed muffin recipe? Whip up a batch of these high protein Blueberry Kodiak Cakes Muffins! These delicious muffins are full of whole grains, easy to make, and most importantly, taste amazing. Perfect for a healthy snack or quick breakfast! {Vegetarian}
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Kodiak Blueberry Muffins for the Win!
If you’ve been looking for new ways to use the Kodiak Power Cakes Mix, then you’ll love these Kodiak Cake Blueberry Muffins!
I’ve been obsessed with the Kodiak pancake mix recently because you can make so many different recipes with it ranging from muffins to pancakes, pancake bowls and waffles (like these Kodiak Protein Waffles), and the ingredients are wholesome too!
You can easily find it in most grocery stores (or even big box stores), so it’s easy to keep on hand for quick and healthy snacks any time. Such a game-changer!
Featured Comment
“Made this morning with Peanut Butter Kodiak mix & applesauce + blueberries. Delicious!” – Patsy
For more tasty muffins, be sure to try my Banana Protein Muffins and Mini Blueberry Banana Muffins too!
Why We Love This Kodiak Cake Muffins Recipe
- Super easy to throw together
- Requires simple ingredients you likely already have on hand
- Ready in about 30 minutes
- Contains 13 grams of protein and 5 grams of fiber per muffin
- Family-friendly flavors
- More filling thanks to the whole grains and added protein
- Stores well in the fridge or freezer
- So convenient for busy mornings!
Ingredient Notes
- Kodiak Power Cakes Mix: Not all pancake mixes are made equally! The Kodiak high protein pancake mix is a healthy option for muffins and is loaded with whole grains including whole wheat flour and oat flour. I used the buttermilk variety for this recipe.
- Baking Powder: To help the muffins rise when they’re baked so they come out light and fluffy.
- Seasonings: Cinnamon, salt and vanilla extract were added to the mix to add some extra flavor. Feel free to skip the salt since there is a bit of salt already in the mix.
- Mashed bananas: Use over ripe bananas for the best results. They are naturally sweeter and also contain more antioxidants.
- Milk: Dairy or a plant-based milk alternative such as almond milk, oat or soy milk can be used for this recipe. Regular milk and soy milk will offer more protein.
- Egg: To bind the ingredients together and add some extra protein and moisture.
- Pure maple syrup: To naturally sweeten the pancake muffins. You can also sub in a 1/4 cup honey.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, don’t thaw them before folding into the muffin mix.
How to Make Kodiak Blueberry Muffins
- Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray or line with silicone muffin liners.
- Add Kodiak Cakes Mix to a large mixing bowl and combine with the baking powder, cinnamon and salt.
- Use a fork to mash banana in a separate mixing bowl. Combine mashed banana with milk, egg, maple syrup, and vanilla extract.
- Add liquid ingredients to the dry ingredients. Stir until just combined.
- Gently fold in 3/4 cup of the blueberries. I like to save the rest of the blueberries to add to the top of the muffins before baking for nicer presentation.
- Use a large spoon to transfer the batter to the muffin pan and fill 12-14 muffin cups evenly, about 3/4 full. Top with remaining blueberries.
- Bake for about 22 minutes or until golden brown and inserted toothpick comes out clean, but slightly moist. Cool muffins for 5 minutes in the muffin tin and then transfer to a wire rack to finish cooling. Muffins are best served warm.
Expert Tips & Tricks
- Use overripe bananas for best results. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Do not over mix the kodiak pancake muffin batter, as it may result in tough muffins that bake unevenly.
- I like to divide the blueberries and add some to the top for presentation. It also helps prevent the blueberries from sinking and creating muffins with a soggy bottom.
- I recommend using silicone muffin liners or foil liners rather than paper cupcake liners as the muffins may stick to the paper. You can also spray the muffin tin really well with cooking spray and that should do the trick.
- I only filled 12 muffin holes which resulted in slightly larger muffins. You can divide the muffin batter across more muffin holes for smaller muffins, although you may have to reduce the cooking time slightly.
Kodiak Cakes Muffin Nutrition
With 8 grams of protein and 3 grams of fiber per serving, these muffins are a great satisfying breakfast or snack option.
The Kodiak mix is made from whole grain flours, whey protein isolate, wheat protein isolate and milk protein concentrate, while the additional fiber and protein comes from the blueberries, bananas, milk and eggs that are added to the mix.
These muffins are also lower in sugar than your average blueberry muffin, which typically has about 33 grams of sugar.
These Kodiak cake muffins only have 10 grams of sugar and most of it comes naturally from the bananas and blueberries, so you’re slashing about two thirds of the sugar while reaping the benefits of the added nutrients as well.
Here is the nutritional breakdown per muffin:
- Calories: 197
- Carbohydrates: 24 grams
- Protein: 13 grams
- Fat: 3 grams
- Fiber: 5 grams
- Sugar: 11 grams
How to Store
Once baked, let the cool completely. Store in the fridge in an airtight container for up to three days or in the freezer for up to three months.
Frozen muffins can be thawed at room temperature.
Recipe FAQs
Kodiak cake mixes are made from whole grain whole wheat flour and oat flour in addition to whey protein isolate for a fiber and protein-rich snack or portable breakfast option. The mix is also low in added sugar with some other nutrients added such as iron and calcium. These Kodiak cake blueberry muffins are naturally sweetened with banana and blueberries which offer nutrients such as vitamin C and potassium for added nutritional benefits.
These muffins are a great healthier treat if you follow a WW plan. They are between 1 or 2 points depending on which program you follow. That being said, it’s important to be mindful of portions as with any weight loss plan or program and practice moderation.
If you prefer to make these into mini muffins, you can definitely do so! Load up the batter into a greased mini muffin tin and bake. Keep in mind that the recipe will make more mini muffins and the smaller muffins will require less baking time.
Toppings + Serving Suggestions
These Kodiak blueberry muffins are great as they are, but you could also top them with some chopped nuts such as walnuts, sliced almonds or a drizzle of peanut butter or almond butter.
They’re also delicious paired with this Banana Smoothie without Yogurt!
Recipe Variations
- Use different fruits: Try swapping the blueberries for other fruits like chopped strawberries, blackberries or diced peaches.
- Add chocolate: Chocolate is never a bad idea! Swap the blueberries for your favorite chocolate chips.
- Make them zesty: Try adding in some fresh lemon zest for blueberry lemon muffins.
- Skip the banana: Try subbing in 2/3 cup of unsweetened applesauce for the banana.
- To make higher protein: Sub egg whites for the egg.
More Healthy Muffin Recipes
- Blueberry Banana Oatmeal Muffins
- Blueberry Protein Muffins
- Banana Muffins with Applesauce
- Honey Bran Muffins
- Healthy Raspberry Oatmeal Muffins
- Healthy Carrot Pineapple Muffins
- Gluten-Free Apple Muffins
- Almond Butter Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Blueberry Protein Kodiak Cakes Muffins
Video
Ingredients
- 2 cups Kodiak Cakes Power Cakes Mix – Buttermilk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large very ripe bananas
- 1 cup milk or milk alternative
- 1 egg
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/4 cups blueberries, divided
Instructions
- Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray or line with silicone muffin liners.
- Add Kodiak Cakes mix to a large mixing bowl and combine with the baking powder, cinnamon and salt.
- Use a fork to mash banana in a separate mixing bowl. Combine mashed bananas with milk, egg, maple syrup, and vanilla extract.
- Add liquid ingredients to the dry ingredients. Stir until just combined.
- Gently fold in 3/4 cup of the blueberries. I like to save the rest of the blueberries to add to the top of the muffins before baking for nicer presentation.
- Use a large spoon to transfer the batter to the muffin pan and fill 12-14 muffin cups evenly, about 3/4 full. Top with remaining blueberries.
- Bake for about 22 minutes or until golden brown and inserted toothpick comes out clean, but slightly moist. Cool muffins for 5 minutes in the muffin tin and then transfer to a wire rack to finish cooling. Muffins are best served warm.
Notes
- Use overripe bananas for best results. The riper the bananas, the sweeter and more flavourful the muffins will be.
- Do not over mix the kodiak pancake muffin batter, as it may result in tough muffins that bake unevenly.
- I like to divide the blueberries and add some to the top for a nicer presentation. It also helps prevent the blueberries from sinking and creating muffins with a soggy bottom.
- I recommend using silicone muffin liners or foil liners rather than paper cupcake liners as the muffins may stick to the paper. You can also spray the muffin tin really well with cooking spray and that should do the trick.
- I only filled 12 muffin holes which resulted in slightly larger muffins. You can divide the muffin batter across more muffin holes for smaller muffins, although you may have to reduce the cooking time slightly.
- If you choose to eliminate the bananas for any reason, be sure to increase the maple syrup (or other sweetener) since the bananas add quite a bit of sweetness and moisture to the muffins.
Nutrition
This recipe was originally posted in April 2022 and was updated in January 2025 with some new text, updated formatting and photos.
i would like to know how you got your macro calculations because every app i use to enter this recipe comes up with vastly different values than what you have posted. its off by over 100 calories and the protein count is way off as well
I apologize! I just double checked the calculation that was done by the calculator in the recipe card and it turns out that it didn’t pick up on the Kodiak mix, which is why the numbers are different from your calculations. I usually catch those errors, but in this case, it slipped by me. I just updated the nutritional information. Keep in mind that no nutritional calculator is 100% accurate and there will be some variation in numbers between calculators. Thanks for bringing this to my attention!
I make these muffins all the time and often change up the flavors, like I love the dark chocolate pancake mix from Kodiak. Do you know if I could use some of their flavors of muffin mix? Im not sure about the difference in their pancake mix vs the muffin mixes.
Thanks!
I’m happy to hear that you’ve been enjoying the muffins and love how you’ve been experimenting with different flavors! I haven’t personally tried using the muffin mix in these muffins, so I’m not entirely sure how they would turn out. If you happen to try it, please keep me posted on the outcome!
I was looking for a high protein breakfast muffin recipe and this one nailed it with just a couple of substitutions.
I subbed a 5.3 ounce cup of Oikos Pro 25 gram protein vanilla yogurt instead of the bananas and one cup of Fairlife Core Power 26 grams vanilla protein shake (I omitted the maple syrup because forgot it). I also added approximately 1/4 cup of water to thin the consistency a bit. I filled my cups to the top as instructed in the recipe and I did get exactly 12 muffins.
They turned out much softer and not as dense as other high protein muffins I’ve made which I think is due to the pancake mix and was a plus for me. They also were not super sweet which I think was due to the omission of the syrup. I will definitely make these again and try other flavors of yogurt and protein shakes like strawberry and chocolate.
Love the substitutions you made with the yogurt and protein shake – great thinking to incorporate those to boost the protein even more! I bet they will be delicious with other flavors too! I appreciate you taking the time to leave such a detailed review :)
Ok so I followed Gina’s substitutions twice now: once using vanilla greek chobani and vanilla premier protein shake and blueberries – they were amazing and freeze wonderfully for a grab and go breakfast. But the second time? I used vanilla greek chobani and café latté premier protein shake and cacao chips and they turned out just decadent! I don’t like maple syrup and neither recipe needed it – they were plenty sweet!
Thanks to Elysia for providing a tested base recipe for easy substitutions and tweaks like these!
That’s amazing! So happy you’ve found some different ways to enjoy these muffins! They’re so easily customizable! I appreciate you reporting back :)
I used one cup of Fairlife Core Vanilla protein shake for the milk. These came out great!
Awesome! Love the idea of subbing in the Fairlife vanilla protein shake for milk – great thinking!
I did not have bananas so used unsweetened apple sauce. Came out very well
Glad the muffins worked out well with the applesauce! I appreciate the kind rating and review :)
so good. so healthy
Glad they were a hit!
Am I missing the amounts on the ingredients?
Scroll down to the recipe card at the bottom of the post and you’ll find the recipe quantities and instructions :)
This recipe is Delicious 😋 I made them with 2 bananas, walnuts and a few Lilly chocolate chips. Baked in silicone cupcake holders @350 for 22 min
Thanks so much for sharing your modifications! So happy you enjoyed the muffins :)
These muffins turned out great! I didn’t have maple syrup so I substituted honey as suggested. My son is trying to build muscle mass and is always wanting protein packed snacks, so these are perfect. Thanks!
I’m so happy that you enjoyed these muffins! It’s such a convenient way to add some extra protein, so I’m happy they worked out well for your son’s goals! I appreciate you returning to leave a rating and review :)
I was looking for a recipe to use up extra Kodiak Power Cakes mix. For this recipe, I used the substitution listed of 2/3 cup Greek yogurt instead of two large very ripe bananas. I filled 12 muffin cups almost full and had extra batter for another three muffin cups. The extra batter had few blueberries so I threw in extra berries.
In hindsight, I should have increased maple syrup or added another sweetener to offset the unsweetened nonfat plain Greek yogurt. If I’d used the very sweet bananas, they’d have contributed sweetness to the muffins. While the muffins I made were moist, they weren’t sweet. The texture of my muffins was a weird cross between a Kodiak mix pancake, English muffin, and regular muffin.
I apologize, I should’ve mentioned in the substitutions that you should increase the sweetener if eliminating the bananas. The bananas add quite a bit of sweetness to the muffins. I’ll remove the suggestion to use Greek yogurt instead of bananas since I haven’t actually tested that out yet. Thanks for the feedback!
Great recipe! A couple things to note, I always use frozen blueberries (cheaper and easier to keep good). These increase cook time since more wet. Also, I have a dark muffin pan (dark metal) which means to lower the degrees by 25 so I cooked them on 325. This also increases cook time. I cooked them for 30 min. I subbed applesauce for a banana I was missing. Worked great. Great recipe!
Awesome! Thanks so much for sharing those additional tips — very helpful!
Are you using fresh or frozen blueberries? Anything I’d need to do different with one or the other? Thanks!!
I typically use fresh blueberries, but frozen should work too! If you do use frozen, the muffins might have a bit more of a rustic appearance since sometimes the juice can infuse more into the muffin batter, but it shouldn’t impact the overall taste. Keep me posted on how it goes if you try it out :)
You said we could sub Greek yogurt for bananas to have more protein. How much yogurt would you suggest using? Thank you!
2 mashed bananas is equivalent to about 1 cup, so I would say try about 1 cup of the Greek yogurt. I haven’t personally tested swapping the bananas for Greek yogurt, so let me know how it goes if you try it out!
These were AMAZING! I used frozen blueberries from Costco and increased the cook time to 24 mins. They’re perfection. Will have these bookmarked to make again.
Yay! So glad you loved them! Thanks so much for returning to leave a rating and review :)