These Oatmeal Chia Protein Muffins made with Kodiak Cakes mix include whole grains and a little protein. They’ll make the most of those busy mornings and provide your family with a delicious and quick breakfast.
Oatmeal Chia Protein Muffins (with Kodiak Cakes Mix)- Tips
These muffins are made with Kodiak pancake mix. This is a higher protein pancake and waffle mix. If you have another one you’ve baked with, you can certainly try it, but I can only speak to this brand when it comes this protein muffin recipe.
I like to either spray the muffin tin really well with a nonstick baking spray or I use parchment paper muffin liners. You can order these on Amazon an I just find them to be superior. This is especially true when working with these kodiak cakes muffins, because they tend to be a low it fat. Sticking happens when you don’t have a lot of fat in your muffin batter.
Mashed banana stands in for some of the fat in this recipe and while it works great for texture, sometimes these kinds of muffins can stick. Speaking of bananas, make sure you use only ripe bananas when baking. Since they need to provide moisture and sweetness, they need to be soft and ripe. This will yield yummy muffins.
As with any baking recipe, you want to first mix up your wet ingredients then fold in your dry ingredients. You do not want to over mix the batter. Working with this batter is much like when you work with whole grain wheat flour. It tends to be a bit dryer and more prone to getting tough, so be gentle!
I use the highest protein Kodiak Mix. Currently, as of writing of this post, that is the Kodiak Power Cakes Mix. I know they have a lot of other flavors, but if you want max protein, be sure to check that out.
Lastly, take these muffins out when finished and put them on a wire cooling rack until they are room temperature.
Substitutions for This Recipe
These muffins are already made with almond milk, but if you wanted to make them Vegan, you could sub in a Flax egg for the egg. Just mix 3 tbsp. of water with 2 tbsp. of ground flax meal.
The type of milk you use can alter the grams of protein in the recipe. Use whatever you want. The type of milk will not change the recipe other than the macros.
You can use another protein pancake mix, but I cannot guarantee that it will work in this recipe.
Brown sugar is great for sweetness and there isn’t much, but feel free to use your favorite substitute for brown sugar. I know there are many out there now, but don’t sub in liquid sweeteners like pure maple syrup. These will make your batter too loose.
Feel free to sub out the cranberries with blueberries for blueberry protein muffins. If you’d like to add extra protein, feel free to add some protein powder of your choice. Just know you might need to add extra milk to account for it. Protein powders vary so much that I can’t speak to how that would work.
I don’t call for it in the recipe, but some vanilla extract would be great too. It lends sweetness so it would be a great addition.
How to store Leftover Muffins
Store the leftover muffins in air-tight container for 3-4 days. Leftovers can then be put in the freezer, but be sure to wrap them well. Just defrost your frozen muffin on the counter. I like to then heat it up in the toaster oven to spring it back to life.
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Leave a Comment and Star Rating
I really hope you make these Oatmeal Chia Protein Muffins (with Kodiak Cakes Mix), They are a nutritious breakfast that the whole family will love. Serve them with greek yogurt for extra protein, a little butter, maybe even some peanut butter? They’ll make such an easy breakfast without too much added sugar!
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Oatmeal Chia Protein Muffins
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk
- 1 Banana, mashed
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1/4 cup coconut oil
- 3/4 cup Kodiak Cakes Mix
- 1 tsp. Baking Soda
- 3/4 cup old fashioned oats
- 1/3 cup dried cranberries, low sugar
- 1/8 cup Chia Seeds
- Preheat oven to 350 degrees. In a large bowl- mix together the egg, almond milk, banana, brown sugar, cinnamon and coconut oil until well combined.
- Add in the pancake mix, baking soda, old fashioned oats and cranberries. Mix until combined, but do not over mix.
- Bake for 13-16 minutes or until golden on top and a toothpick is clean when inserted in the center. Allow to cool on a wire rack. Serve with butter or your favorite nut butter.