Chocolate Banana Protein Muffins

One problem I have on a weekly basis is overly ripe bananas.  I will not eat them once they are completely yellow.  And unfortunately, the amigos are the exact same way.  So each week, we have 2-3 bananas that are too ripe for anyone to eat.  I quickly grew tired of banana bread and the amount of frozen banana bits in our freezer is rather embarrassing.  A few weeks ago I noticed a recipe at the bottom of the Kodiak Pancake mix.  Since then, the ripe banana epidemic has been abolished.  I did make a few changes to the original recipe to make it a little more heart healthy.  Also, the Kodiak website is full of recipes using their mix.  Go check it out…

Kodiak Chocolate Banana Protein Muffins


2 cups Kodiak Protein Mix

1 cup milk (I have used almond milk in the past)

1 egg

1/2 cup brown sugar

1/4 cup butter, softened not melted (I substitute avocado oil, same measurement)

2 ripe bananas

1 tsp cinnamon

Optional-mini chocolate chips, chopped nuts (I like walnuts), and raisins.


Place bananas in a mixing bowl and smash til a lumpy paste.  Add in the rest of the ingredients and blend until combined.  Fill in the muffin tin that is either greased or lined with muffin liners approximately 2/3 full.  Bake at 350 degrees F for 8-10 minutes for mini muffins, or 12-14 minutes for regular size muffins.  Insert a toothpick to check for doneness.

Nutrition label is with almond milk, avocado oil, chopped walnuts and semi-sweet chocolate chips.  Serving size is either 1 regular size muffin or 2 mini muffins.  Have you tried this recipe before?  Have you made other Kodiak Cakes recipes?  Let me know what y’all think and if there are any other variations I need to try.  Enjoy!

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