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Banana Chocolate Chip Power Cakes

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Banana Chocolate Chip Power Cakes

Super moist protein-packed banana muffins with no oil or butter- these Banana Chocolate Chip Power Cakes will please even the pickiest of eaters! 

Banana Chocolate Chip Power Cakes


  • 2 cups Power Cakes mix
  • 1 cup unsweetened vanilla almond milk (any milk will work)
  • 1 egg
  • 1/3 cup coconut sugar or brown sugar
  • 2 ripe bananas, mashed (the riper the banana, the sweeter the muffin)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional, but recommended)


  • Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside.
  • Combine all ingredients in mixing bowl and blend until smooth.
  • Fill 12 muffin cups evenly. They will be close to full.
  • Bake at 350 degrees F. for about 25 minutes and when tops are golden brown. I didn’t use muffin liners and removed my muffins immediately from the muffin pan (after cooked) to cool on a wire rack. Enjoy!

80 thoughts on “Banana Chocolate Chip Power Cakes

  1. Pingback: Rainy Morning Bakes {Peanut Butter Banana Chocolate Chip Muffins} | Baking in Yoga Pants

  2. These muffins are delicious – thank you for the recipe! I made a few changes based on the ingredients I had on hand: skim milk, and 1/4 cup of egg whites instead of an egg, plus I didn’t have any vanilla extract so I just didn’t include. They are moist and indulgent. In my opinion, a pinch of salt before eating puts them over the top. With my recipe the nutrition facts are: (1 muffin of 12) Calories 150, Protein 6g, Carbs 24g, Fiber 2g, Fat 3g. I will make these any time I have bananas around my boyfriend forgot to eat 🙂

  3. I wonder…what would be the substitute if you used agave for sweetening instead, and would it work? Also should you add baking soda or powder for a loftier muffin?

    • YES! It works great. the added flavor of agave is a great addition to these delicious muffins. I have been making this recipe every couple of months for my family, and they are an anticipated treat. Lately I have stepped it up a little. Agave for the sweetener, then added 1/4 cup of Craisons and 1/4 cup of raisons that I soaked in hot water to soften, then 1/2 cup of toasted coconut.

      I have some mix left over which I fry up quickly in a pan…a little treat for the chef…don’t tell my family 😉

  4. These were pretty good! They weren’t dry & had a good flavor. My carb loading kids didn’t gobble them up like they would some muffins, but they did the trick. I used whole milk & coconut sugar. I’ll make them again & maybe try blueberries in a couple for myself. They were a little tough to get out of the muffin paper while hot.

    • These muffins are delish! I have found that they stick to the white paper liners, but not the foil liners. I also embellish them with 1 tablespoon of oil and 2 tablespoons of butter, 1/2 cup applesauce, 1/4 cup raisins, 1/4 cup Craisins and left out the choc. chips. Sometimes I add chopped pecans if I have time. I miss the old receipe on last year’s box. This is an excellent product.

  5. We have made these muffins many times, and we love them! My kids ask for them all the time! Now I’d like to make pumpkin choc chip muffins using power cakes mix… Any suggestions on how I could adapt the recipe? Thank you!

  6. I just popped this in the oven! Increased the chocolate chips by 1/4 cup, the Kodiak Cakes mix by 1/4 cup, and threw in a dash more of 1% milk to make up for it. Calories: 168, Fat: 5.2, Carbs 25.4 (fiber 2.9, sugars 13.2), protein 7.2g. Can’t wait to try them!

  7. I tried making this recipe and the muffin stuck to the paper liners? i mixed the ingredients as listed and let them cool in the pan and also on the rack for some more time but still major portion of the muffin is stuck at the bottom. Did i do anything wrong? Was the batter too thin/flowy to stick? What should be the ideal batter consistency?

    • Oh no! We don’t know why this might have happened. We have not had this issue before. Did you spray the tins? It could be because the batter was to thin. I will have to look into this and get back to you.

      • This also happened to me. I didn’t change anything other than I used honey for the sugar. They cooled completely but were impossible to get out of the paper.

      • I use silicone muffin trays with a light coating of butter and I have been lucky enough to have very little if any sticking issues.

    • I just made them as well and they stuck Terribly to the wrapper. Like, lost half of the muffin on the wrapper. There was a version of this recipe on a box last year and it was the similar however I think it had 2 tablespoons of butter in it. I never used to have a problem with them sticking then. I will be putting the butter back in.

        • 2 cups of Power Cakes Mix
          1 cup Milk
          1 Egg
          ½ cup Brown Sugar
          ¼ cup softened butter (not melted)
          2 ripe bananas
          1 tsp cinnamon
          1 up dark chocolate chips or walnuts (optional)

          Combine all ingredients in mixing bowl and blend until smooth. Fill greased muffin cups ¾ full. Bake at 350 degrees F from 14-18 minutes or until golden brown and inserted toothpick comes out slightly moist. Makes 12 muffins.

          • This is the recipe that printed when I was on my tablet the other day, I was trying to share the recipe with a co-worker and when I looked at the recipe I was confused… weird. Thanks for posting this, I feel better. 🙂

      • Mine stuck to the paper like glue as well. A quick trick, though not entirely perfect, I just microwaved the muffin for 15 seconds and the paper peeled off easily. Still lost a bit of the muffin though. 🙁

        I don’t want to use butter to get around this. Any substitutes?

    • Purchase parchment paper liners. Nothing sticks to them, they’ll come off of the muffins even if hot (& no nasty chemicals from oil sprays!)

  8. I just threw them in the oven and realized I forgot to add any sugar… hope they still turn out ok! My 1 yr old LOVED them last time!

  9. I tried these with organic pumpkin puree instead of the bananas, used coconut milk, coconut sugar, and added pumpkin pie spice and omitted the chocolate chips. It was amazeballs!

  10. Just popped these in the oven and I’m very excited to try. Do you have the nutrition info on these? Or know where I can find it?

    • We recommend you do nutritional for your recipe on My Fitness Pal Nutrition Fact Calculator as the nutrition facts vary greatly depending on what brand and ingredients you use.

    • You could definitely add some whey protein, it may make affect the texture slightly. Try it out and let us know what you think!

  11. I’ve been making a big batch of these every week for my husband and son and I for breakfast as we run out the door every morning. We love them! Hit the spot with a fruit smoothie. Delicious recipe!!!

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  13. I have made these many times most the time I will use agave or maple syrup instead of brown sugar. They are very “puffy” and beautiful! My work friend love them!

  14. Just made these- substituted with Hood Calorie Countdown 2% milk (from Bilo), and light brown sugar. Sprinkled some splenda on top after they came out of the oven, and only baked for about 23 minutes. Excellent!!

  15. I made these tonight and once in the muffin tray realized I forgot the coconut sugar, I decided to sprinkle some on to of each and I’m glad I did. The sugar on top really gave the muffins an incredible texture.

  16. It’s Fall and pumpkin is in season. I substituted 1 cup of pumpkin for the bananas and used 1.5 tsp pumpkin pie spice instead of cinnamon.

  17. I substituted the bananas & chips for 1 cup of blueberries. Perfect and delicious. No liners, just used spray in the cups.

  18. Has anyone attempted to freeze these? If so, please share! Thanks! My 5 and 7 yr olds love these so much that I make a double batch, but having them frozen would be even easier.

  19. My picky-eater kids loved the banana dark choc chip recipe that used to be on your boxes. Would it be possible to have that emailed to me? It started with softened butter. I tried to re-create it from this recipe, but I don’t think I got the proportions of ingredients correct. We love Kodiak Cakes!! Thanks, Kelli

  20. I would recommend for those who have sticking muffins to use a silicone muffin pan. Eggs don’t even stick to it and falls right out. Can’t wait to try this recipe! We are eating from the abs diet, and trying to find healthy replacements.

  21. These turned out really great! I did make some changes – I added half of a 1/3 c of coconut oil (for a moist loaf) and 1/2 teaspoon of almond extract (for extra flavor) …I didn’t have any milk on hand but had heavy cream so I substituted the milk with 1/2 heavy cream and 1/2 water. I put them in a mini loaf pan for the recommended time at 25 mins. The cake loaves were moist, fluffy and super delicious!

  22. My selective eating daughter won’t eat these with banana in them, but she needs the protein so I really want to try them. What will they be like without the banana? Can I sub another egg or maybe plain yogurt?

  23. Just made these muffins… They are delicious. I used Williams Sonoma gold muffin tins sprayed with canola oil cooking spray, and did not have any problems with sticking. They have a great shape and you would never miss the oil. With love to see Kodiak cakes give the nutritional values for their recipes for those of us tracking these kind of things. Thanks for making a great protein packed base mix for those of us who love to cook and also watch our weight!

  24. I made these yesterday and they were all gone by today! My niece is in town and she LOVED them! I did the recipe exactly as it is on the box, which does not list using vanilla, and I omitted the chocolate chips and added walnuts. I also sprayed my muffin tin really well and they came right out. Maybe a suggestion would be to add the egg in last so you don’t over beat/mix it and could possibly alleviate the muffins sticking. This will be my go to banana nut recipe :-)! Love the versatility of the Kodiak power cakes mix!

  25. Do you know what the nutritional values are for these either per muffin or per the twelve?
    I’m on Weight Watchers and would like to know what the points would be for these.For smart points we need the values for calories,saturated fat,sugars and protein.

  26. Pingback: Chocolate Banana Kodiak Muffin – My Own Kind Of Healthy

  27. This comment thread is a great feature. I’ve been making the pancakes for months, adding cinnamon, a little almond flour, some golden flaxseed meal, and some cocoa. Will do the same here, dropping out the sugar and subbing in pumpkin puree. The tips on muffin cups were helpful. Thanks to all.

  28. I just made these and they are fantastic, however, I did make a few changes. I ruined my first batch because my oven was too hot and they all stuck to the paper cupcake liners. This is what turned out perfectly:
    2 Cups, Power Cakes
    1 Cup, Carbmaster Milk (original flavor from Kroger, lactose free, no fat and 11g of protein)
    3 oz, Honey (this is around 1/4 cup)
    1 large egg, 2 bananas, 1 tsp cinnamon, 1 tsp vanilla
    1/4 cup (30g) finely chopped walnuts
    3 Tbsp (45g) finely chopped 65% Dark Chocolate

    Greased the muffin pan with coconut oil spray and baked for 30 minutes at 325°F. Immediately took them out of the muffin pan and set them on the counter to cool.

    Nutrition per muffin (when you make 12):
    Calories: 159
    -Carbs: 26.7g
    —Fiber: 3.1g
    —Sugar: 13.4g
    -Fat: 4g
    -Protein: 6.9g

  29. I just substituted the chocolate for pistachios (ground up in blender) and I do believe I have gone to heaven.

  30. Alrighty! So I did a little rif off this recipe and they turned out fantastic! I only had 1 banana and I love peanut butter… so this is what I ended up doing!
    2 cups Power Cake Mix
    1 Cup of 2% milk
    1/4 Peanut butter
    2 eggs
    1 Banana
    1 1/2 TSP Vanilla extract
    1 TSP Cinnamon
    1/2 cup light brown sugar
    1 cup Semi-Sweet Chocolate Chips

    Mix all wet ingredients first, then add Power Cake Mix and follow that by the chocolate chips. Once all combined, pour batter into a greased muffin tin (no paper liners) and then pop them in the over at 350F for 18-20 minutes. Makes 12 muffins.

    P.s. I did half in a silicone muffin mold and half in a regular non stick metal muffin tin just to see if there was any difference in the final product and there was not. So use whatever you have on hand! Enjoy!!

  31. So. Stinkin. Good.

    This recipe is FOOLPROOF. You can substitute so many things, and they will turn out amazing. (Use discretion with the substitution, of course. Don’t do anything crazy, like substitute the milk with baking soda or something.)

    I’ve tried it with multiple different fruits, and they all work. Also, pro tip, add a couple drops of lemon essential oil to give it a fresher flavor. 😉🌺

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