Bananas are one of those fruits always lingering around my kitchen. They’re a reliable snack and make a nice addition to a bowl of cereal, yogurt, or peanut butter toast. But not soon after they start getting covered in brown spots, my affection for eating them quickly fades away. Over time, I’ve learned to love them… Those overripe bananas on the counter are practically begging me to turn them into a banana bread! Banana bread is a classic, and one of my all-time favorite baked treats but pound of butter may not always be the best choice for breakfast.
The secret to an amazingly delicious breakfast is the Kodiak Cake mix – boxed whole wheat, high fiber, and high protein muffin/pancake/waffle mixes – and voilá, Banana chocolate chip power muffins are served! These quick muffins are super easy to make, full of protein and fiber, and have just the right amount of sweetness for everyone to enjoy! What’s not to like about turning protein pancake mix into delicious and fluffy muffins? They’re packed with protein having 7.5 grams per muffin. I try to stay away from regular muffins at breakfast time, but since these are protein-packed, they keep me satisfied right up until lunch, especially when paired with almond butter, yogurt, or a smoothie and they are an excellent choice for an after-school snack. They also freeze and re-heat well in the microwave. I usually freeze half the batch, so a semi-healthy chocolate fix is always only 30 seconds away!
This is my kind of breakfast – simple, delicious, and very photogenic. Happy Monday!
Banana chocolate chip power muffins
- 2 cups Kodiak Power Cakes Mix
- 2 ripe bananas
- 1 cup skim milk or almond milk
- 1 egg
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350ºF. Spray muffin pan with nonstick cooking spray.
- Mash bananas and add to a large mixing bowl followed by the milk, egg, maple syrup, and vanilla extract. Stir together.
- Add the Kodiak Cakes Mix and stir until just combined. Gently fold in chocolate chips.
- Add batter evenly to muffin pan to fill each 12-muffin cup evenly.
- Bake for about 22 minutes or until golden brown.
** For high altitude baking, add half a cup of almond meal, only 1 cup of milk and bake for additional 10 minutes! (3,000 FT or more)**