This Kodiak Cakes Blueberry Muffins recipe is the perfect easy breakfast for busy mornings! Light and fluffy muffins with perfect texture and bursting with delicious blueberry flavor. 10 grams of protein per serving!
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You'll Love This Kodiak Cakes Muffin Recipe!
- Delicious protein muffins recipe!
- Yummy muffins with great taste and a light and fluffy texture.
- This Kodiak Cakes blueberry muffins recipe is a great way to get protein in the morning!
- The perfect quick breakfast for busy mornings.
- 10 grams of protein per serving!
- Full of whole grains.
- Healthy snack option for after school, work, or the gym!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Kodiak Cakes Flapjack & Waffle Mix. This protein waffle and pancake mix is made with whole grain wheat flour as the main ingredient along with whole grain oat flour. We use Kodiak pancake mix in many of our healthy breakfast recipes (like our protein waffles and protein pancake mug cake.)
- Vanilla Protein Powder. I use Orgain Vanilla Protein powder. You can use whatever protein powder you want, whey protein also works!
- Cinnamon. Cinnamon adds some great flavor. You can omit it if you do not like it.
- Egg. Eggs add in extra protein and help to create a delicious fluffy texture.
- Vanilla almond milk. Almond milk or soy milk provides moisture to create a delicious muffin batter. You can substitute Greek yogurt for half of the almond milk for more protein.
- Coconut oil. Coconut oil provides moisture and fat to the muffins. Use refined coconut oil for no coconut flavor.
- Maple syrup. Maple syrup provides an additional bit of sweetness. Use honey as a substitute.
- Vanilla extract. Vanilla extract is added to provide the warm flavor you expect in regular muffins.
- Fresh blueberries. Just like in our blueberry protein muffins, we prefer fresh blueberries for this recipe. However, you can also use defrosted frozen blueberries if you have them on hand.
How to Make This Kodiak Cakes Blueberry Muffins Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Prepare a muffin pan by lining it with cupcake liners. Add the dry ingredients (Kodiak mix, cinnamon, and protein) to a large mixing bowl and combine with a whisk.
- To a separate large bowl, add the almond milk, coconut oil, egg, vanilla, and maple syrup.
- Add dry ingredients into the wet ingredients bowl and mix until combined. Fold in the blueberries.
- Line a muffin tin with muffin liners and spray them with coconut oil spray or cooking spray. Use an ice cream scoop to scoop the muffin batter into 10-12 muffins. Bake at 425 F for 5 minutes and then lower the heat to 350 F and bake for an additional 15 minutes or until the tops are golden brown.
Recipe Variations
- Substitute blueberries for chocolate chips, chopped nuts, or your favorite muffin mix-in.
- To make into mini muffins reduce the heat to 350 F for the entire baking time, about 15 minutes.
- Use soy milk or dairy milk in place of unsweetened almond milk.
Expert Tips
- Allow Kodiak blueberry muffins to cool on a baking rack to room temperature before storing.
- Store leftovers in an airtight container for 3-4 days. Store in the refrigerator for longer storage.
- If using unflavored protein, add ½ cup or more of maple syrup for sweetness.
Recipe FAQs
Are Kodiak protein muffins healthy?
This Kodiak Cakes muffins recipe has whole grains, healthy fats, and lots of protein.
Other Protein Muffin Recipes to Try!
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Protein Kodiak Cakes Blueberry Muffins
Try this Kodiak Cakes blueberry muffin recipe for a healthy breakfast with lots of whole grains and protein! Light and fluffy texture and bursting with blueberry flavor!
Servings 11 muffins
Calories 153kcal
Ingredients
Dry Ingredients
- 2 cups Kodiak Cakes Flapjack Mix
- 4 scoops Orgain vanilla protein powder
- 1 teaspoon cinnamon
Wet Ingredients
- ¾ cup almond milk
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- 1 large egg beaten
Other Ingredients
- 2 cups blueberries
Instructions
- Prepare a muffin pan by lining it with cupcake liners. Add the dry ingredients to a large mixing bowl and combine with a whisk.2 cups Kodiak Cakes Flapjack Mix, 4 scoops Orgain vanilla protein powder, 1 teaspoon cinnamon
- In a separate large bowl, add the almond milk, coconut oil, egg, vanilla, and maple syrup.¾ cup almond milk, ¼ cup coconut oil, 1 teaspoon vanilla, 1 large egg, ¼ cup maple syrup
- Add dry ingredients into the wet ingredients bowl and mix until combined. Fold in the blueberries.2 cups blueberries
- Line a muffin tin with liners and spray them with coconut oil spray or cooking spray. Use an ice cream scoop to scoop the muffin batter into 10-12 muffins.
- Bake at 425 F for 5 minutes and then lower the heat to 350 F and bake for an additional 15 minutes or until the tops are golden brown.
Notes
Store cooled muffins in an airtight container at room temperature for up to 4 days.
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Nutrition
Serving: 2muffins | Calories: 153kcal | Carbohydrates: 23g | Protein: 10g | Fat: 2g
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Cory says
Why no baking powder/soda? Wouldn’t it help give rise?
Also I absolutely love your blog, I’ve made a ton of your recipes they’re all great!
Lyndsey Piccolino says
Thanks Cory!! I appreciate the support 🙂 Actually in this case you don't even need it! The Kodiak Cakes is a mix so you don't need to add much. I'm sure you could try adding in a bit of baking soda and see what happens! If you do, let me know, I'm curious!