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These Banana Chocolate Chip Kodiak Muffins are protein-packed, moist, and full of flavor. They’re made with Kodiak Cakes Mix, ripe bananas, Greek yogurt, and chocolate chips. These muffins come together quickly and easily, making them perfect for breakfast, a snack, or meal prep.
We absolutely love these muffins! The classic combination of bananas and chocolate chips is always a favorite, and the protein boost from the Kodiak Cakes mix, Greek yogurt, and eggs makes them even better. With no oil or butter, these muffins are a lighter option that still tastes delicious.
They’re perfect for breakfast on the go, meal prep, lunchboxes, or an afternoon snack. Plus, they freeze beautifully, making them a staple recipe you’ll come back to again and again.
For another delicious banana muffin with Kodiak Cakes, try our blender banana cottage cheese muffins. Or, if you don’t have Kodiak Cakes on hand, try our classic healthy banana muffins made with all-purpose flour.
Why You Will Love These Banana Chocolate Chip Kodiak Muffins
- Healthy: These muffins are a healthier option. There’s no butter or oil in this recipe!
- Kodiak Cakes: Instead of all-purpose flour, these muffins are made with Kodiak Cakes mix. Kodiak Cakes mix contains 100% whole grains and is higher in protein. We love using Kodiak Cakes because it creates a light and fluffy muffin texture!
- Made with Greek Yogurt: These Kodiak Cake muffins are made with Greek yogurt. It helps keep the muffins moist and adds protein.
- Easy: Just mix the batter, bake, and enjoy. They’re perfect for busy mornings, a quick snack, or meal prep.
- Delicious Flavor: These muffins are packed with the delicious flavors of sweet bananas and melt-in-your-mouth chocolate chips.
- Packed with Protein & Fiber: Each muffin is packed with about 7 grams of protein and 4 grams of fiber!
“My new favorite muffins! They were so tasty, with just the right amount of sweetness, and very moist. I will be making these regularly.”
– patri
Ingredients Needed
- Kodiak Cakes Mix: The base of these muffins is Kodiak Cakes Buttermilk Power Cakes Mix.
- Baking Soda: Although Kodiak Cakes mix already contains leavening agents, an extra 1/4 teaspoon of baking soda helps the muffins rise and keeps them light and fluffy.
- Bananas: Mashed ripe bananas for sweetness and a delicious banana flavor.
- Eggs: Two eggs help bind the ingredients and give the muffins structure.
- Greek Yogurt: Keeps the muffins moist while adding a boost of protein.
- Milk: Helps achieve the perfect batter consistency.
- Vanilla: A splash of vanilla extract enhances the overall flavor.
- Sweetener: Use sugar or a 1:1 sugar-free sweetener to sweeten the muffins.
- Chocolate Chips: For delicious chocolate flavor in every bite!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Sugar-Free Chocolate Chips: You can swap the mini chocolate chips with Lily’s sugar-free chocolate chips or your chocolate chips of choice. Or, even feel free to omit them altogether for classic banana muffins.
- Yogurt Options: We used non-fat Greek yogurt to keep this recipe lightened up, but 2% or whole milk Greek yogurt will work as well. Just make sure to use plain Greek yogurt.
- Milk to Use: You can use your milk of choice in this recipe! We used unsweetened almond milk, but other options include regular milk, 1% milk, oat milk, cashew milk, or your favorite.
- Add Nuts: You can swap the mini chocolate chips with chopped nuts such as almonds, pecans, or walnuts, if preferred. Or, add some in addition to the chocolate chips.
How To Make Banana Chocolate Chip Kodiak Muffins
Step 1: In a large bowl, mix the Kodiak Cakes mix and baking soda.
Step 2: In a separate bowl, add the peeled bananas and thoroughly mash them. We like to use a potato masher for a quick and easy way to mash the bananas.
Step 3: Once mashed, add the eggs and Greek yogurt, and whisk.
From there, add almond milk, vanilla extract, and sweetener. Then, whisk until the wet ingredients are combined.
Step 4: Add the wet ingredients to the bowl with the dry ingredients a little at a time until the batter is fully combined, making sure not to over-mix.
Step 5: Lightly fold the chocolate chips into the batter.
Step 6: Lightly spray a non-stick muffin pan with oil or add parchment paper muffin liners. Pour the batter into the muffin pan. Top with optional chocolate chips if desired.
Step 7: Bake the muffins at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Then, let the muffins slightly cool and enjoy!
Expert Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Mash the Bananas Well: Thoroughly mash the bananas before adding the rest of the wet ingredients for a smoother batter. It’s helpful to use a potato masher to quickly and easily mash the bananas!
- Whisk the Wet Ingredients in Stages: This helps everything combine evenly and prevents overmixing later.
- Fold in Chocolate Chips Last: Gently fold them in at the end to prevent over-mixing.
- Don’t Over-Mix: Overmixing the batter can lead to dense muffins. Mix just until combined.
- Check the Batter Consistency: Some sugar substitutes absorb more liquid. If the batter seems too thick, add more milk one tablespoon at a time until it reaches the right consistency.
Storage Instructions
Fridge: Store these banana chocolate chip Kodiak muffins in an airtight container in the refrigerator for up to 4 days.
Freezer: These muffins also freeze well! Place them in a freezer-safe container or bag and freeze them for up to 2 months.
More Healthy Muffin Recipes to Try!
- Healthy Banana Muffins
- Strawberry Banana Muffins
- Healthy Blueberry Muffins With Yogurt
- Banana Oat Muffins
- Blender Banana Cottage Cheese Muffins
- Banana Blackberry Muffins
- Cottage Cheese Blueberry Muffins
- Banana Apple Muffins
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Banana Chocolate Chip Kodiak Muffins
Ingredients
- 2 cups Kodiak Cakes Buttermilk Power Cakes Mix
- 1/4 teaspoon baking soda
- 2 medium-sized ripe bananas
- 2 large eggs
- 1/2 cup plain 0-fat Greek yogurt
- 1/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
- 3/4 cup sugar or sugar-free sweetener
- 1/2 cup mini chocolate chips or Lily’s sugar-free chocolate chips
Instructions
- In a large bowl, mix the Kodiak Cakes mix and baking soda.
- In a separate bowl, add the peeled bananas and thoroughly mash them. We like to use a potato masher for a quick and easy way to mash the bananas.
- Once mashed, add the eggs and Greek yogurt, and whisk. From there, add almond milk, vanilla extract, and sweetener, and whisk until the wet ingredients are combined.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until the batter is fully combined, making sure not to over-mix.
- Lightly fold the chocolate chips into the batter.
- Lightly spray a non-stick muffin pan with oil or add parchment paper muffin liners. Pour the batter into the muffin pan. Top with optional chocolate chips if desired.
- Bake the muffins at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Then, let the muffins slightly cool and enjoy!
Video
Notes
- Sugar-Free Chocolate Chips: You can swap the mini chocolate chips with Lily’s sugar-free chocolate chips or your chocolate chips of choice.
- Yogurt Options: We used non-fat Greek yogurt to keep this recipe lightened up, but 2% or whole milk Greek yogurt will work as well. Just make sure to use plain Greek yogurt.
- Milk to Use: You can use your milk of choice in this recipe. We used unsweetened almond milk, but other options include regular milk, 1% milk, oat milk, cashew milk, or your favorite.
- Batter Consistency: Some sugar substitutes absorb more liquid. If the batter seems too thick, add more milk one tablespoon at a time until it reaches the right consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My new favorite muffins! I made these using Splenda (I was out of Monk Fruit) and Lily’s sugar free chocolate chips. I also made 12 muffins instead of 18. After putting the recipe in the WW recipe builder, they came out to 3 pts. each (on the diabetic plan). They were so tasty, with just the right amount of sweet, and very moist. I gave one to my 25 yr. old son and he said they were “really good for being healthy”. I will be making these regularly.
Hi Patri, that makes me so happy to hear! I love that you made these banana chocolate chip Kodiak muffins work with what you had and still got such a great result. Using Splenda and Lily’s sugar-free chocolate chips is a great swap. I’m so glad they were moist, perfectly sweet, and even got your son’s approval. It means a lot that you’ll be making these regularly!
Ella can’t stop eating these muffins, and I bet you’ll love them too they’re packed with fiber, chocolate chips, and sweet banana in every bite.
These were very easy to make and they taste delicious. I did use regular sugar and milk chocolate chips. I love the “hint” to use a potato ricer to mash the bananas. Worked great
Hi Mary, I’m so happy you enjoyed the banana chocolate chip Kodiak muffins and that they were delicious and easy to make! I’m also glad you found the tip for mashing the bananas helpful. Thank you so much for leaving a review!