Easy, one bowl Kodiak Chocolate Chip Protein Muffins! Less sugar + more whole grains, protein & healthy fats. Perfect for busy mornings, lunchboxes & snacks.
Kid Tested, Mom Approved
My kids are hungry-again! It can feel like a full-time job keeping them fed and out of the hangry zone. Luckily, these Chocolate Chip Protein Muffins often save the day! My kids love the sweetness and chocolate chips. I love knowing they're getting whole grains, fiber, protein, and healthy fats to keep them fueled and ready to go.
My husband and I enjoy them just as much. We buy the giant box of Kodiak Power Cakes Flapjack & Waffle Mix from Costco and have found a million ways to use it. These muffins are one of our favorites. If you're a muffin fan, you might also love my Kodiak Pumpkin Muffins-another family favorite.
In addition to whole grains, these muffins are made with non-fat unsweetened Greek yogurt, extra virgin olive oil, and minimal sugar making them a great fit for the Mediterranean Diet.
An awesome snack for:
Busy mornings
Brunch spreads
Lunchboxes
Afternoon pick-me-ups
Road trips
The best part? They freeze beautifully and defrost in no time-making them a grab-and-go option you'll always want on hand.
If you're into converting familiar favorites like these into healthier versions, stay tuned-I love experimenting with recipes like this!
Enjoy!
Instructions
Mix dry ingredients
Add wet ingredients and fold in chocolate chips
Fill your muffin cups and bake!
Bake 16 minutes at 350.
Snack away on healthy perfection!
FAQ
YES! I do this all the time. You can use two flax eggs. Just add 2 tablespoons of ground flax seed and ⅓ cup of water when you add in the wet ingredients.
These will stay fresh in an airtight container for 2-3 days. They freeze beautifully also. I usually make a double batch and put half in the freezer. We pull them out the night before we plan to have them for breakfast although they only take a couple of hours to thaw.
Top Tip
Want to dress them up?
Try swapping the chocolate chips for broken dark chocolate pieces for a more indulgent, grown-up twist. Perfect for a dressier brunch!
📖 Recipe
Ingredients
Dry Ingredients
- 2 cups (252 grams) Kodiak mix
- ¼ cup (50 grams) brown sugar
- 1 teaspoon (4 grams) baking powder
- ½ (2 grams) teaspoon baking soda
- ½ teaspoon (3 grams) salt
Wet Ingredients
- 1 cup (240 milliliters) milk
- 2 teaspoons (10 milliliters) vanilla
- ¼ cup (45 milliliters) Extra Virgin Olive Oil
- 2 (92 grams) egg whites
- ½ cup (128 grams) plain non-fat Greek yogurt
Chocolate Chips
- ¼ cup (128 grams) chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Mix dry ingredients (except chocolate chips) in a mixing bowl
- Add wet ingredients to the same bowl
- Stir until incorporated
- Fold in chocolate chips
- Fill muffin cups ⅔ full
- Bake for 16 minutes or until an inserted toothpick comes out clean
Katherine says
My mom makes these muffins often. They are very good. I recommend if you try these you also try the pumpkin because some people like pumpkin more or less than plain but still VERY GOOD five stars