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.

I used the dark chocolate Kodiak pancake mix, and added mini dark chocolate chips to amp up that chocolate flavor. They have a light texture, similar to a pancake, and are delicious reheated, with a little peanut butter smeared on top.

chocolate kodiak protein 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 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.

Double Dark Chocolate Muffins

Course: Appetizers and Snacks, Breakfast
Servings: 24 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.


Carbohydrates: 16g | Protein: 5g | Fat: 3g | Sodium: 88mg | Fiber: 1g | Sugar: 8g

Looking for more dietitian-approved baked good recipes? Check these out:

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