Why yes, I AM sharing another Kodiak Cakes recipe. Cuz y’all… Kodiak Cakes mixes are DA BOMB. No lie ; ) I’ve been using their mixes for y-e-a-r-s and have never been disappointed. One of my favorite things about them is how versatile they are! You can make their signature flap jacks, scones, muffins, biscuits, and so much more. And I LOVE that they use whole grains, have a ton of different options to choose from (my favorite is the Power Cakes because #protein) and have no added fat, sugar or cholesterol. What is there NOT to like?
One of my most popular breakfast recipes is actually my Cinnamon Sugar Kodiak Cakes Muffins, and after making these Peanut Butter Banana muffins the other day I knew I needed to share them on the blog as well. Cuz guys… They are so freaking delicious! You can’t go wrong with some bananas and PB, #amiright?? My favorite part, though, is the fact that they are SO easy to make. Like seriously in less than 25 minutes you have some tasty muffins to enjoy for breakfast or a morning snack- winner winner!
Things to keep in mind:
– This recipe works best with ripe bananas because they’re easier to smash up and mix together with all the other ingredients to make a more consistent batter.
– I like to use all natural peanut butter (no sugar added) because it’s better for you and has less weird ingredients in it. Y’all… next time you buy peanut butter look a the label! It can get a little scary at times!
– To sweeten the muffins I used coconut sugar, but any sugar – or honey – will do. : )
– The chocolate chips I used are dairy, nut and soy free, which is my FAVE. Just chocolate and sugar.
Long story short, you won’t regret making these muffins.
- 2 ripe bananas
- 1 egg
- 1 cup unsweetened almond milk
- 1 tsp vanilla
- 1/4 cup coconut sugar
- 2 cups Power Cakes Mix
- 1/3 cup all natural peanut butter
- 1/4 cup mini chocolate chips
- Preheat oven to 350. Spray a muffin tin with cooking spray (I use a coconut oil spray!).
- In a large mixing bowl, mash the bananas and mix with the egg. Add the almond milk, vanilla and sugar. Stir to combine.
- Pour in the Power Cakes Mix and stir until an even, consistent batter has formed. Add the peanut butter and chocolate chips, and stir until combined.
- *Feel free to add up to 1/4 cup more of almond milk if the batter is too thick after adding the peanut butter!
- Evenly distribute the batter between the 12 muffin cups. They should be about 3/4 of the way full.
- Bake for 15-20 minutes, or until golden brown on top and a toothpick comes out clean.
- Remove immediately from the muffin tin (I use a spoon to help pop the muffins out) and cool completely. Store in the fridge for up to a week.
- Best served heated in a toaster oven with some melted butter inside- YUM!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried the Kodiak Cakes mixes?
What is your favorite on-the-go item for breakfast?