If turning protein pancake mix into chocolate cake is wrong, I don’t want to be right! Kodiak Cake mix is my secret weapon (well, not so secret anymore) shortcut to taking care of overripe bananas and breakfast for the week, all in one go. Just like you can make cookies or brownies out of cake mix, playing with the ratio of wet to dry ingredients in pancake/waffle mix works just as well.
I first found a variation of this recipe on a Facebook post by Kodiak Cakes, and I kept losing the screenshot I took on my phone. After being severely disappointed by Kodiak Cakes’ microwaveable muffins, I thought I’d give a semi-homemade version a shot. I use the Kodiak Cakes whole grain buttermilk powercakes – each serving has 14g of protein, so I don’t feel as bad about eating cake for breakfast 🙂
Like most muffins I make frequently, these freeze and re-heat well in the microwave. I usually freeze half the batch, so a semi-healthy chocolate fix is always 30 seconds away! If I’m not in a rush when making these, the even lazier path is to pour into a 9×5 loaf pan and bake for longer (until a toothpick comes out clean), for thicker slices of “chocolate banana bread.”
If you can’t find Kodiak Cake mix in your grocery store (I get them at Giant), you can order them from Amazon. They are definitely more expensive than your average pancake mix, but I’d take protein-packed chocolate muffins over a protein shake any day!