Kodiak Protein Muffins (Double Chocolate!)

admin — Wed, 10 Sep 2025 06:15:56 +0000

[ad_1]

Kodiak protein muffins are a trend that I’m excited to share truly lives up to the hype! I upped the protein even more in this recipe by using a Core Power chocolate protein shake instead of milk, and wowwww are these muffins fluffy, delicious and obviously protein-packed (I’m talkin’ 10g of protein PER MUFFIN!).

All you need is 3 ingredients!

They’re protein-packed — 10g protein with only 153 calories per muffin!

Kid-approved — Gus and Bode both love these muffins as much as their mamas do, and if you have toddlers, you know that’s a major win!

Easy to Find Ingredients

All you need for these muffins is:

Kodiak Cakes Double Dark Chocolate Muffin Mix: I love using the double dark chocolate muffin mix because it’s so so chocolate-y. I’m confident that any of their protein muffin mixes will work if you want to switch up the flavor profile .
Fairlife Core Power Chocolate Protein Shake: Same goes with the Core Power! I like to use the chocolate flavor, but any of their flavors will work for this recipe.
Eggs: Don’t skip the eggs! I have not tested this recipe with any egg substitutes, so please proceed with caution if you decide to try it.

Optional: I like adding chocolate chips to these muffins and then sprinkling a little sea salt on the tops. While these are both optional, I highly recommend .

Storage

These muffins will keep for 2-3 days in an airtight container on the counter. Or, to extend their freshness, store them in the fridge in an airtight container for up to 5 days.

More Muffin Recipes

Preheat the oven to 350℉ and line a muffin tin with muffin liners, then spray with cooking spray.
Add the dry muffin mix, Farilife protein shake, and eggs to a large bowl and whisk until well combined.
Fill each muffin well with ¼ cup of the batter. Then place in the oven and bake at 350℉ for 18 minutes.
Remove from oven and let cool. Sprinkle on some flakey sea salt and serve.

I used a chocolate protein shake for this recipe, but vanilla would be a great substitute.
I tested this recipe with both the chocolate chip and double dark chocolate Kodiak Cakes muffin mix flavors.

Calories: 153 kcal, Carbohydrates: 23 g, Protein: 10 g, Fat: 3 g, Fiber: 3 g, Sugar: 12 g

Nutrition information is automatically calculated, so should only be used as an approximation.

[ad_2]

double chocolate zucchini bread – smitten kitchen

admin — Thu, 21 Aug 2025 13:58:59 +0000

[ad_1]

This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard recipes, so please don’t balk at the oil or sugar levels — they’re all to scale, and the result is just moderately sweet. If you have a scale, this is a one-bowl recipe. You can use any kind of cocoa powder here, but my preference is Dutch-processed, or basically the kind you’d get from any European brand. Just a heads up: The baking time is long. It’s taken me 1 hour 25 minutes the last three tests, but I know that ovens range. You can cut into it right away but I really like it better on day two, when the moisture settles into an even crumb and the top is extra crunchy.

2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 3/4 teaspoons kosher salt (Diamond brand; use half of other brands)
1 1/4 teaspoons ground cinnamon (optional)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups (180 grams) all-purpose flour
2/3 cup (55 grams) unsweetened cocoa powder
1 1/3 cup (8 ounces or 170 grams) semisweet chocolate chips, divided
2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. For easier removal, line the bottom and two long sides with a sling of parchment paper.

Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined. Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. If your cocoa is lumpy, and mine always is, sift it over the batter. Add flour and mix until combined. Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine. Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar — don’t skimp.

Bake for 1 hour 20 to 30 minutes. A toothpick inserted into the center of the cake won’t come out clean, because this bread is so fudgy, but it shouldn’t look like raw batter.

If you can bear it, letting it cool completely in the pan helps it set up. I leave mine in the pan overnight, unwrapped. To serve, carefully remove from the pan and serve in slices.