Easy Dark Chocolate Muffins for Breakfast
Dark chocolate muffins is one thing. But dark chocolate muffins made with Kodiak pancake mix makes this a higher protein, whole grain option for breakfast.
What You’ll Need
- A box of dark chocolate Kodiak pancake mix
- Mini dark chocolate chips: elevates that chocolate flavor
- Preferred milk: I use regular cows milk, but you could use a plant based milk too
- Vanilla extract
- Sugar: I use regular granulated sugar, but you could try a baking blend like Splenda if you like
How to Make:
It really doesn’t get much easier than mixing up your wet ingredients, and then adding your dry ingredients! Stir until smooth, fold in chocolate chips, and you’re ready to pour into the muffin tin! Bake at 350 F for about 15-20 minutes.
How to Store the Muffins
I make a big batch of these muffins so that I can freeze them for later.
Once they have baked and cooled completely, I freeze them for about 30-60 minutes, then place them into a large zip top gallon freezer bag. I squeeze out as much air as possible, and then place that bag into a second gallon bag. More layers for more protection from the dreaded freezer burn.
Why Make these Kodiak Muffins?
Why use Kodiak mix? It’s an easy base, already has the chocolate flavor as well as the leavening agents (which means less ingredients to measure out). You can also skip the muffin tin, and make this in loaf pans instead.
With a little extra cooking time, you can make this into 2 tasty loaves.
They have a light texture, similar to a pancake, and are delicious reheated, with a little peanut butter smeared on top.
Double Dark Chocolate Muffins
- 4 cups Kodiak dark chocolate pancake mix
- 2 eggs
- 2 cups milk
- 2 tsp vanilla extract
- 2/3 cup sugar
- 1-1/2 cup mini dark chocolate chips
- Preheat oven to 350 degrees F. Prepare muffin pans by lining with muffin liners or greasing the wells with butter or cooking spray. For a loaf, grease 2 loaf pans.
- Whisk together egg, milk, and vanilla. Stir in kodiak mix and sugar until well combined. Gently fold in 1 cup chocolate chips, saving the remainder for on top.
- Pour mixture into muffin tin, about 1/4 cup of batter into each well. Sprinkle with remaining chocolate chips. Alternatively, pour batter into prepared loaf pans.
- For muffins, bake 15-20 minutes until tooth pick comes out clean. For loaf, bake 35-40 minutes.
- Let cool slightly before popping out of pan and letting cool completely on a cooling rack.
- Store in an airtight container, or place muffins on a pan and freeze for at least 30 minutes. Once frozen, place into a zip top freezer bag and squeeze out excess air. Place into a second bag if desired to reduce likelihood of freezer burn.
Looking for more dietitian-approved baked good recipes? Check these out:
- Black Bean Brownies
- Blueberry Almond Flour Waffles
- Baked Oatmeal
- Blueberry Coconut Muffins
- Grain-Free Gingerbread Cookies
Recipe reviewed and updated February 22, 2022
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.