Ingredients
Equipment
Method
- Prepare the oven and pan: Preheat your oven to 350°F. Line a standard 12-cup muffin pan with parchment muffin liners or reusable silicone liners for 8 muffins.
- Prepare the fruit: Rinse the blueberries and pat dry. Mash the banana in a large bowl until mostly smooth.
- Mix the wet ingredients: Add the Greek yogurt, milk, and vanilla to the mashed banana. Whisk until evenly combined.
- Add the dry ingredients: Stir the cinnamon into the Kodiak mix in a separate bowl. Fold into the wet mixture until no dry patches remain. Avoid continued stirring once combined.
- Fold in the blueberries: Use a spatula to distribute the berries gently through the batter without crushing them.
- Fill the muffin cups: Divide the batter evenly among 8 cups. Each should be roughly three-quarters full. Bake promptly after mixing.
- Bake until the centers set: Bake on the middle rack for 20 to 25 minutes. Begin checking at 20 minutes. The tops should feel set and spring back gently. A toothpick inserted away from a blueberry should come out without wet batter.
- Cool before serving: Leave the muffins in the pan for 5 minutes. Transfer to a cooling rack for another 5 minutes before eating. Cool completely before packing for storage.
Notes
Estimated nutrition per muffin, based on 8 equal muffins:
• Calories: 130
• Protein: 8.5 g
• Carbohydrates: 22.5 g
• Total fat: 1.5 g
• Fiber: 2.4 g Based on buttermilk Kodiak Power Cakes mix and 2% milk.
Nutrition information is an estimate and may vary based on ingredients, brands, portion sizes, and preparation methods.
• Calories: 130
• Protein: 8.5 g
• Carbohydrates: 22.5 g
• Total fat: 1.5 g
• Fiber: 2.4 g Based on buttermilk Kodiak Power Cakes mix and 2% milk.
Nutrition information is an estimate and may vary based on ingredients, brands, portion sizes, and preparation methods.