Looking for a power-packed muffin recipe? Whip up a batch of these high protein Blueberry Kodiak Cakes Muffins! These delicious blueberry banana pancake muffins are whole grain, easy to make, and most importantly, taste amazing. Perfect for a healthy snack or quick breakfast! {Vegetarian}
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Blueberry Protein 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 and waffles (like these Kodiak Protein Waffles), and the ingredients are wholesome too!
We were looking for some new muffins to add to our morning rotation and these blueberry protein muffins totally fit the bill.
These yummy muffins are light and fluffy, with a refreshing burst of blueberry and banana flavour in every bite, while also being kid and husband approved!
Higher protein muffins without the need for protein powder? I’m in!
The best part is, because these Kodiak Cake muffins are made with a mix, they’re quick and easy to whip together.
Make up a large batch on a Sunday afternoon for a delicious breakfast or snack throughout the week!
For more tasty muffins, be sure to try my Banana Protein Muffins and Banana Blueberry Mini Muffin Recipe too!
Why we love these kodiak protein muffins
- Simple to make: Just mix the ingredients together and bake! You can be enjoying freshly baked muffins in about 30 minutes!
- Great recipe for the whole family: These tasty muffins are great for adults and kids. Filling enough to be enjoyed for breakfast and excellent as a mid-afternoon or pre or post workout snack.
- Freezer-friendly: This recipe makes around 12 muffins. They will keep well in the fridge for a few days, but freeze wonderfully too.
Ingredient Notes
- Kodiak Power Cakes Mix: Not all pancake mixes are made equally! The Kodiak mix is a healthy option for muffins and is loaded with whole grains including whole grain whole wheat flour and whole grain oat flour. I used the Kodiak Cake Power Cakes Flapjack & Waffle Mix – Buttermilk variety for this protein muffin 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 incorporate some extra flavour. You could leave out the salt since there is a bit of salt already in the mix.
- 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.
- 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 cakes banana muffins with blueberries
- 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.
Recipe 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.
Kodiak cakes muffin nutrition
With 8 grams of protein and 3 grams of fibre 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 fibre 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: 124
- Carbohydrates: 23 grams
- Protein: 8 grams
- Fat: 2 grams
- Fibre: 3 grams
- Sugar: 10 grams
How to store
Once baked, let the cool completely. Store in the fridge in an air-tight 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
For this recipe, I used Kodiak Cakes Power Cakes Flapjack & Waffle Mix – Buttermilk. The muffins came out fluffy and flavourful!
You can typically find the protein pancake mix at your local Costco, sometimes Walmart or online here. Some grocery stores carry it as well, so be sure to check your local supermarket. Look for the box with the grizzly bear.
Kodiak cake mixes are made from whole grain whole wheat flour and oat flour in addition to whey protein isolate for a fibre 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.
Yes! They basically taste like a cross between muffins and pancakes. They have a pop of juicy blueberries in each bite and the banana and maple syrup keep them perfectly moist and sweet.
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 favourite 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: Use egg whites instead of the egg.
Other kodiak pancake muffin flavours
If you’re feeling inspired to try out some new flavours, here are some ideas to try:
- Banana Chocolate Chip
- Apple Cinnamon
- Pumpkin Protein Muffins
- Double Chocolate Protein Muffins
Feel free to get creative!
What Readers Are Saying
“Made this morning with Peanut Butter Kodiak mix & applesauce + blueberries. Delicious!” – Patsy
More Muffin Recipes
- Blueberry Banana Oatmeal Muffins
- Blueberry Protein Muffins
- Greek Yogurt Banana Muffins
- Honey Bran Muffins
- Healthy Raspberry Oatmeal Muffins
- Carrot Pineapple Muffins {Gluten-free}
- Gluten-Free Apple Muffins
- Almond Butter Mini Muffins
Did you make this recipe? Scroll down to leave a rating and review!
Blueberry Protein Kodiak Cakes Muffins
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.
Video
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.
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 :)