It’s no secret that I’m obsessed with Kodiak Cakes. I first discovered this brand when I was in college and instantly fell in love. Over the years I’ve made my fair share of recipes using their mix, from their iconic flapjacks to my Cinnamon Sugar Muffins and my Pumpkin Spice Waffles. So it’s no surprise that today I’m comin’ atcha with a new muffin recipe featuring my favorite “Power Cakes” mix of theirs.
I was craving a jam filled muffin the other day (I blame my pregnancy on that) and naturally I decided to try my hand at coming up with a new recipe to share here. Luckily for you (and my pregnancy craving), these Jam Filled Kodiak Cakes Muffins are the bomb dot com. They’re super easy to make, packed with protein, and delicious on their own or paired with some yummy eggs and fruit.
My goals were to keep the steps simple, use ingredients you will most likely already have on hand, and have a moist, fluffy muffin everyone would enjoy. I have to say… these muffins met all those goals! James (of course) is a huge fan of these Jam Filled Kodiak Cakes Muffins, and I love popping them in the microwave in the morning to warm them up a bit before digging in. And if you like PB&J sandwiches, you NEED to make these muffins and put some peanut butter on top. Yum yum yum!
What other recipes would you like to see on the blog this year? Let me know in the comments :)
2 1/2 cups Kodiak Cakes Power Cakes Mix
2 Tbsp brown sugar
1 cup dairy free milk
1/2 cup coconut oil, melted
1 tsp vanilla
1/4 cup jam (I used strawberry!)
Preheat oven to 350 and spray a muffin pan with cooking spray. I like using this avocado oil spray.
In a large bowl mix together all the ingredients until smooth.
Pour about 2 Tbsp of the batter into each spot. I like using my 2 Tbsp cookie scoop so I make sure to put the right amount in each spot. Plus it’s perfect for cookies. ;)
Place 1 tsp of jam on top of the batter. Scoop about 1 Tbsp of batter on top the jam then spread to even out.
Bake for 10-12 minutes or until golden brown on top. Immediately remove from the muffin pan and cool on a wire rack.
Enjoy warm from the oven, or store in the fridge for up to 5 days and reheat in the microwave/toaster oven.