Updated: Aug 29, 2019
I've raved about #KodiakCakes before and I've wanted to try making them into muffins. It wasn't until last week that I finally noticed (face palm) that there is a MUFFIN RECIPE PRINTED RIGHT ON THE BOX.
Wal-Mart didn't have the buttermilk flavor in stock so I got cinnamon oat instead. We have some overripe bananas in the fridge so I deviated from the printed recipe. I noticed that unlike the buttermilk flavor, the cinnamon oat has added sugar. I chose to omit the brown sugar and double the banana instead.
The verdict? Super easy, and babies ate them up. I'll plan on freezing a batch of these and giving them to the kiddos as either breakfast or a late afternoon snack. Banana Kodiak Muffins- makes six muffins -2 overripe bananas, mashed -1 egg -1/2 cup milk -1 cup Kodiak Cakes pancake mix (I used cinnamon oat, which had added sugar already) (If using buttermilk flavor mix, add 2 tablespoons white or brown sugar) Preheat oven to 350 degrees. In a bowl, combine mashed banana, egg, and milk until well mixed. Stir in pancake mix. Line a muffin tin with paper wrappers or coat with nonstick baking spray. Fill muffin cups mostly full and bake for 20-23 minutes. Let cool. Refrigerate the leftover muffins- I find that muffins always taste better the next day after the flavors have really blended.
Per muffin: 145 calories, 25 grams carbohydrates (including 9 grams added sugar from mix), 2 grams fiber, 2 grams fat, 8 grams protein