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Power Muffins

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Best Banana Muffins

2 cups Power Cakes 

1 cup Milk 

1 Egg 

1/2 cup Brown Sugar 

1/4 cup Softened Butter (not melted) 

2 Ripe Bananas, mashed 

1 teaspoon Cinnamon 

Optional: 1 cup Dark Chocolate Chips or Chopped Walnuts 

Combine all ingredients in mixing bowl and blend until smooth.  Fill greased muffin cups 3/4 full.  Bake at 350 F for 14-18 minutes or until golden brown and inserted toothpick comes out slightly moist.  Makes 12 muffins.  

 

68 thoughts on “Power Muffins

    • We love My Fitness Pal for getting nutrition facts, to make sure you get accurate nutrition info based on the ingredients and brands you use.

  1. My family loves these muffins!!! They are a great part of breakfast, and I know they are getting a healthy start to their day.

  2. I just discovered Kodiak Cakes at Costco. I bought it for pancakes and Iove it!
    I also like to use it for other foods besides pancakes. Hope it stays in Costco stores.
    Thank you.

  3. I make these all the time. Sometimes I add berries, or dried cranberries, raisons, etc. They are really good.

    • I make these all the time. Sometimes I add berries, or dried cranberries, raisins, etc., but then I omit the chocolate chips.

  4. I have made these many times. Sometimes I substitute the banana for applesauce. I have also added blueberries and dried cranberries. These freeze very well.

  5. What is the nutritional value of the muffins recipe on the box? I go to weight watchers and would like to know how many points one of them would be.

  6. Can these be made without the brown sugar ? I will add the dried berries that is great but i want to know if i make these without sugar will it work out ?

    Thanks Maryann

    • We have never made this recipe without sugar, but we can’t imagine why it wouldn’t work. Let us know if you try them out!

  7. I substitute Tryvia brown sugar baking blend to cut sugar & calories. I sometimes bump up cinnamon, too bc we like the cinnamon flavor.

  8. I replaced the bananas with applesauce.Added fresh blueberries…..I’ve also substituted pumpkin with pumpkin pie spice ..walnuts and raisins……absolutely Love this product

  9. I replaced the bananas with applesauce.Added fresh blueberries…..I’ve also substituted pumpkin with pumpkin pie spice ..walnuts and raisins……absolutely Love this product

  10. Gonna make these right now. Just bought 3 boxes from Costco! I am going to make 2 batches. 1 Will have blue berries.

  11. Gonna make these right now. Just bought 3 boxes from Costco! I am going to make 2 batches. 1 Will have blue berries.

  12. The smartpoints, while tough to figure accurately given the nutrition info with the recipe, is actually not too bad. 2 cups mix=21 sp. Milk is 5 sp for a cup of 2%. Egg is 2 sp. 1/2 cup brown sugar is 17. 1/4 cup of butter is 20 sp. I’m not counting the banana (though I should) and not adding nuts or chips. That comes to about 5.4 sp per 1/12 of recipe. The banana probably adds some, so say 6 or 7 sp per muffin. You can lower the smart points by using ff milk, applesauce for the butter, sugar substitute if you want, egg substitute or egg whites. This is for the recipe above, not the one on the box.

  13. How many carbohydrates in this recipe? Can someone give me the accurate nutritional facts? (Carbs fat and protein please)

  14. I substituted honey 1/3 cup of honey for brown sugar.
    I substituted 1 cup of coconut milk for milk

    Everyone loved them. So nutritious!!! Great for quick breakfast or snack.

  15. These are fabulous made ahead they freeze well. I will set a few of these out for my three teenagers the night before school and voila! Really trying to push carbs and protein for my football players who do weight lifting every morning. And for me, 1 muffin is a filling snack mid-morning or late afternoon!

  16. Followed the recipe on back of box for power cakes muffins, what is the nutritional value? Trying to log my calories. Thanks!

  17. What is the calorie, carb/sugar per muffin on the above recipe. It is the recipe on the box. I am a diabetic and would like this information. I made them in standard muffin tins.

    • We recommend putting the recipe in MyFitnessPal to ensure you get correct nutrition facts based on the specific brands you use. It is a free service.

  18. I love the power cakes and muffins! Usually make blueberry ones and chocolate chip ones, though I did make oatmeal raisin and cranberry orange and they turned out awesome! Tried the recipe with a few tweaks to make a lemon blueberry loaf – any tips on baking at high altitude? Just moved to Denver and my loaf fell flat with a gooey middle… 🙁

    • You may need to change the proportion of ingredients in a recipe.
      You may need to raise the baking temperature as well.
      Most cake recipes need no modification below or up to 3,000 feet. Above that, it’s often necessary to adjust recipes slightly, by decreasing the leavening and sugar (or both) and increasing the liquids. Butter, which melts in the oven, is considered a liquid; eggs, however, are not–they act as stabilizers in baked goods.

      Baking

      Avoid dry cakes and quick breads with these tips.

      For cakes using baking powder:

      Don’t overbeat the eggs. Overbeating adds too much air to the cake.
      Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
      Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.
      For yeast coffee cakes:

      Yeast cakes rise more quickly at high altitudes, so watch your dough carefully and judge the rise time by the change in the dough’s bulk, not by the amount of time it takes. Proofing time for yeast cakes should be reduced.

      More tips:

      Cakes tend to stick more when they are baked at high altitudes, so always grease your baking pans well and dust them with flour, or line them with parchment paper.
      Fill pans only 1/2 full of batter, not the usual 2/3 full, as high altitude cakes may overflow.
      Follow the chart below for more specific adjustments. When adapting a recipe for high altitudes, always start out with the smallest adjustment then add more adjustments later and only if necessary. It’s a good idea to keep notes of how you adjusted your recipes until you know what works best for your particular location.

      Adjustment for 3000 feet:

      Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      Increase liquid: for each cup, add 1 to 2 tablespoons.
      Increase oven temperature by 25 degrees F.

      Adjustment for 5000 feet:

      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

      Adjustment for 7000+ feet:

      Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
      Increase liquid: for each cup, add 3 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

  19. I make both the waffles and the power muffins, a batch each if the chocolate. Chip and the walnuts at a time. I make a two week supply of waffles. Great product everything goes so quickly. Last time at Costco we bought 8 boxes as it was on sale. Down to three already. Really would like to know the nutritional values.

  20. These muffins are so good! I make them weekly, even my boyfriend enjoys them. I add blueberries & vanilla to mine and cut out a little bit of sugar, excellent snack.

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