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Kodiak Protein Muffins - Easy, High-Protein Breakfast You’ll Love

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Kodiak Cakes Flapjack & Waffle Mix (buttermilk or your favorite flavor)
  • Large eggs
  • Plain Greek yogurt (2% or 0%)
  • Milk (dairy or unsweetened almond/oat milk)
  • Honey or maple syrup
  • Vanilla extract
  • Baking powder
  • Ground cinnamon
  • Salt
  • Neutral oil or melted butter
  • Optional mix-ins: fresh or frozen blueberries, mini chocolate chips, chopped nuts, diced apples, mashed banana

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Mix wet ingredients: In a large bowl, whisk 2 eggs, 1/2 cup Greek yogurt, 3/4 cup milk, 3 tablespoons honey, 1 teaspoon vanilla, and 2 tablespoons oil or melted butter until smooth.
  3. Add dry ingredients: Add 2 cups Kodiak mix, 1 teaspoon baking powder, 1 teaspoon cinnamon, and a pinch of salt. Stir gently until just combined. The batter should be thick but scoopable.
  4. Fold in extras: Gently fold in 1 cup of your chosen mix-ins. If using frozen fruit, do not thaw.
  5. Fill the tin: Divide batter evenly among the 12 cups, filling about 3/4 full. For taller domes, rest the filled tin for 5 minutes.
  6. Bake: Bake 16–20 minutes, or until tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. This helps them set and stay tender.