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Banana Chocolate Chip Kodiak Muffins With Greek Yogurt
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5 from 3 votes

Banana Chocolate Chip Kodiak Muffins

The best banana chocolate chip Kodiak muffins with Greek yogurt! They’re protein-packed, soft, fluffy, easy to make, and perfect for busy mornings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: banana chocolate chip kodiak muffins, kodiak banana muffins, kodiak cakes muffins with greek yogurt, kodiak chocolate chip muffins
Servings: 16 muffins
Author: Shawna Clark

Equipment

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.
 
WW Points: 2 points per muffin using Lily’s baking chips and a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Serving: 1muffin | Calories: 105kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 210mg | Fiber: 4g | Sugar: 4g