If you're looking for a nutritious breakfast option that's also quick and easy to make, this Kodiak Cakes muffin recipe is the perfect solution. Made with Kodiak Cakes mix, a whole grain waffle and pancake mix, these muffins are packed with whole grains and extra protein, making them a great way to start your day.
The main ingredient, Kodiak Cakes Power Cakes Mix, is a versatile and delicious mix that you can find in most grocery stores and online grocers in the United States. It is primarily a pancake and waffle mix, but it can also be used to make protein-packed muffins, cookies, and other baked goods.
This small batch protein muffin recipe offers a great alternative to regular muffins that are high in added sugar and low in nutrients. Plus, these high protein blueberry muffins are a great way to start your busy morning with a great balance of carbs and protein.
These Kodiak muffins are a quick breakfast option that tastes great! So why not make a batch of these yummy blueberry protein muffins and enjoy them all week long? Let's get started!
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Ingredients for Kodiak muffins
Kodiak Cakes Mix: Kodiak Cakes is a brand that produces high-protein, whole-grain mixes, including waffle mix, pancake mix, and muffin mix. For this recipe, we will be using their Power Cakes Mix, which contains whole-grain wheat flour, whole-grain oat flour, and whey protein.
Brown sugar: We will be using brown sugar to add sweetness to the muffins.
Butter: We will be using melted butter to add moisture to the muffins.
Milk: We will be using milk (any kind) to add liquid to the muffin batter.
Greek yogurt: Greek yogurt will add creaminess and protein to the muffins.
Egg: We will be using a large egg to bind the muffin batter together.
Vanilla Extract: I love this vanilla extract for a boost of vanilla flavor, and it tends to be less expensive than other natural vanillas.
Blueberries: Fresh blueberries will add a burst of flavor and sweetness to the muffins.
Turbinado Sugar: We will be using turbinado sugar to sprinkle on top of the muffins for added sweetness and crunch.
Equipment needed
- Muffin pan
- Muffin liners
- Large mixing bowl
- Whisk or fork
- Rubber spatula (optional, to help get all the batter out of the bowl)
- Measuring cups and measuring spoons
- Wire rack for cooling
Instructions
- Preheat your oven to 425°F.
- Line 6 cavities of a standard cupcake tin with paper liners, spreading them out so none are next to each other (see photo above). Set aside.
- In a large bowl, combine the brown sugar with melted butter, milk, Greek yogurt, egg, and vanilla. Make sure any clumps of brown sugar are dissolved.
- Add Kodiak mix, and mix until combined (do not overmix).
- Fold ½ cup blueberries into batter, and reserve the remaining ¼ cup for adding on top of the muffins in step 7.
- Pour batter into the 6 cupcake liners.
- Top with remaining blueberries.
- Sprinkle turbinado sugar on top of each muffin.
- Bake at 425F for 5 minutes, then (without opening the oven door!) turn the temperature down to 350F. Bake for 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes. Then run a silicone spatula around the muffin tops to release them from the pan, and cool on a wire cooling rack.
Ingredient substitutions
Coconut sugar is a great low-glycemic alternative to brown sugar, and can be used in this recipe.
Unsweetened almond milk or your favorite type of milk can be used.
Butter replacements can be used, provided they are labeled that they can be used for baking.
Turbinado sugar can be substituted with regular granulated sugar.
Recipe variations
Chocolate Chip Kodiak Cakes Muffins: Instead of blueberries, add ½ cup of chocolate chips to the muffin batter for a delicious chocolatey twist. To skip on the added sugar, try these stevia-sweetened chocolate chips.
Double Chocolate Protein Muffins: Skip the blueberries and add ¼ cup of cocoa powder and ½ cup of chocolate chips to the muffin batter for a rich and decadent muffin.
Peanut Butter Banana Protein Muffins: Skip the blueberries and add ¼ cup of peanut butter and 1 mashed ripe banana to the muffin batter for a delicious peanut butter and banana flavored muffin.
Storage info
These Kodiak cake muffins can stay out for the day, but for longer storage I would refrigerate them. Store in an airtight container in the fridge for up to a week.
These muffins also freeze very well! Wrap each tightly in plastic wrap and store in an airtight container or in a freezer ziploc bag for up to 3 months.
FAQ
Kodiak Cakes Mix can be found at most grocery stores in the United States. You can also order it online through the Kodiak website or through Amazon.
Yes, you can use frozen blueberries to make this Kodiak Cakes muffin recipe. You may need to add a few minutes to the bake time.
Yes, you can reduce or omit the brown sugar in this recipe to make lower-sugar muffins. You may need to add a little more milk (1-2 tablespoons) or decrease the bake time.
Yes, you can add other mix-ins to this Kodiak Cakes muffin batter, such as chocolate chips, chopped nuts, or dried fruit. Just be sure to keep the total amount of mix-ins to about ½ to ¾ cup so that the muffins bake evenly.
For more high-protein muffin recipes, visit our sister site proteincakery.com. There we focus on baking delicious treats with protein powder!
Recipe
Kodiak Cakes Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Line 6 cavities of a standard cupcake tin with paper liners, spreading them out so none are next to each other (see photo above). Set aside.
- In a large bowl, combine the brown sugar with melted butter, milk, Greek yogurt, egg, and vanilla. Make sure any clumps of brown sugar are dissolved.
- Add Kodiak mix, and mix until combined (do not overmix).
- Fold ½ cup blueberries into batter, and reserve the remaining ¼ cup for adding on top of the muffins in step 7.
- Pour batter into the 6 cupcake liners.
- Top with remaining blueberries.
- Sprinkle turbinado sugar on top of each muffin.
- Bake at 425F for 5 minutes, then (without opening the oven door!) turn the temperature down to 350F. Bake for 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes. Then run a silicone spatula around the muffin tops to release them from the pan, and cool on a wire cooling rack.
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