Mini Kodiak Chocolate Chip Muffins
Soft and fluffy mini Kodiak chocolate chip muffins made with protein pancake mix, vanilla yogurt and high-protein milk. They’re an easy, family-friendly breakfast or meal-prep snack.
Equipment
- Medium mixing bowl
- Whisk
- Silicone spatula or spoon
- Mini muffin pan
- Cooling rack
Ingredients
- 1 cup Kodiak Cakes Power Cakes Buttermilk Flapjack and Waffle Mix
- 1 large Egg
- ¼ cup High-protein vanilla yogurt such as Ratio Protein
- 1 cup High-protein milk such as Fairlife
- 1 tbsp Pure maple syrup
- 1 tbsp Melted butter
- ½ tsp Vanilla extract
- ½ tsp Baking powder
- 2 tbsp Mini chocolate chips plus additional chips for the tops
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Generously coat a mini muffin pan with nonstick cooking spray or add mini muffin liners.
- Add the egg, vanilla yogurt, milk, maple syrup, avocado oil and vanilla extract to a medium bowl. Whisk until mostly smooth.
- Add the Kodiak mix and baking powder. Stir just until combined, avoiding excessive mixing.
- Fold in the mini chocolate chips.
- Allow the batter to rest for three to five minutes so the Kodiak mix can absorb the liquid.
- Check the batter. It should be smooth and pourable but not pancake-thin. If it is unusually stiff, add milk one tablespoon at a time. If it is excessively runny, add Kodiak mix one tablespoon at a time.
- Divide the batter between approximately 18 mini muffin cups, filling each about three-quarters full.
- Add two or three mini chocolate chips to the top of each muffin, if desired.
- Bake for 9 to 11 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for approximately five minutes before transferring the muffins to a cooling rack.
Notes
- High-protein yogurts vary significantly in thickness, so check the batter consistency after it rests.
- Avoid overmixing the batter, which can make the muffins dense.
- Grease the muffin pan thoroughly to prevent sticking.
- Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- Freeze the muffins in a freezer-safe container for up to three months.
- For standard muffins, fill greased or lined muffin cups approximately three-quarters full and begin checking them after 15 minutes. Standard muffins will likely require 15 to 18 minutes, but this variation has not been separately tested.
Estimated Nutrition
Per serving of three mini muffins:- Calories: approximately 160
- Protein: approximately 10 grams
- Carbohydrates: approximately 19 grams
- Fat: approximately 6 grams