Some mornings, you just need something more than a quick bite but less than a full breakfast spread. That’s where these Kodiak Cakes Banana Muffins come in—filling, naturally sweetened, and a little rustic in the best way. They’re made with a whole grain mix that gives just enough texture, and the bananas add a softness that feels like comfort wrapped up in muffin form.
One Saturday, I tried making these on a whim. I remember the kitchen smelling like warm banana bread, but with this slightly nutty, wholesome edge thanks to the Kodiak Cakes mix. I was a bit distracted by a text and almost left the oven on too long, but thankfully, the muffins came out perfectly golden and soft inside. I grabbed one while still warm, and the honey and vanilla made each bite a little reward. It wasn’t a perfect morning, but these muffins made it feel like it could be.
- They’re pretty quick to pull together, which feels like a win when mornings are rushed.
- Whole grains and bananas mean these aren’t just empty calories—they stick with you.
- The flavor is straightforward and comforting, not overly sweet or complicated.
- They freeze well, but honestly, I rarely have leftovers to test this thoroughly.
- It’s simple — and that’s kind of the point. Nothing fancy, just good food.
If you’re worried about the texture or how well they hold up, don’t be. These muffins have a nice balance of moist and crumbly, and they’re sturdy enough to take on a spread of nut butter or jam without falling apart.
PrintKodiak Cakes Banana Muffins
Delicious and hearty Kodiak Cakes Banana Muffins made with whole grain pancake and waffle mix, ripe bananas, and a touch of honey. Perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
2 cups Kodiak Cakes Power Cakes Flapjack and Waffle Mix
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
2 large eggs
1/4 cup honey
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large bowl, whisk together Kodiak Cakes Power Cakes mix, baking soda, and salt.
In a separate medium bowl, combine mashed bananas, eggs, honey, Greek yogurt, vanilla extract, and almond milk. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For equipment, you really just need a muffin tin and something to mix in. I usually don’t bother with fancy gadgets for these—just a whisk and a couple of bowls. They’re great for breakfast, but I’ve also packed them in lunchboxes or grabbed one as a snack on the go. Sometimes I toss in a handful of walnuts or a sprinkle of cinnamon, but I’m not sure it adds much, so I keep it simple most times. Also, swapping almond milk for regular milk works fine if you don’t have it on hand.
FAQ
Can I use regular pancake mix instead? Probably, but I haven’t tested it, so results might vary a bit in texture or flavor.
How ripe should the bananas be? I usually go for bananas with lots of brown spots—that’s when the flavor is richest.
Can I make these gluten-free? Kodiak Cakes mix isn’t gluten-free, so you’d need a substitute, but I haven’t tried it myself.
Do they keep well? They’re best eaten within a couple of days, but freezing works if you want to save some for later.
Ready to bring some warmth and wholesome flavor to your kitchen? These Kodiak Cakes Banana Muffins might just become your new go-to for those in-between meal moments.