A tasty muffin with a protein twist? Yes please! These Kodiak Cakes raspberry muffins are a delicious way to incorporate fresh summer or fall raspberries. They’re easy to make with just eight ingredients, and make an easy midday snack or great addition to your breakfast. Each muffin has 9 grams of protein to keep you full and satisfied, plus some fitness-fueling carbohydrates to give you energy for your workouts.
Ingredients
Here’s a photo of all the ingredients you’ll need along with selected ingredient notes:
- Kodiak Raspberry Lemon Power Cakes – This is the pancake and waffle mix, which you can buy in most grocery stores or buy on Amazon (affiliate link; I earn a commission). You could probably also use the regular power cakes mix and add a little lemon zest and raspberry extract to the recipe, but I think the raspberry lemon mix works best for these muffins. It enhances the overall flavor and makes this very easy to make.
- Greek yogurt – I used Oikos Pro vanilla yogurt for this. A single-serve 5.3 ounce cup packs in 20 grams of protein, which is pretty impressive and more than many other brands! You can use any container of vanilla Greek yogurt though that you have on hand, just keep in mind it may slightly change the nutrition facts.
- Avocado oil – You can use any neutral oil here, like vegetable oil, canola oil, etc. Olive oil also works if you enjoy the fruity and earthy flavor it provides.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is so easy to make!
Start by whisking together the yogurt, brown sugar, oil, egg, and vanilla.
Once that’s combined, add the Kodiak pancake mix, raspberries, and milk, and stir until combined.
Portion that out into a muffin tin and bake ‘em at 350°F for about 15 minutes, or until a toothpick pulls out clean from the center.
Let cool and enjoy! These taste great slightly warm out of the oven.
Store them in an airtight container at room temperature for up to 3 days. If you plan to keep them longer than that, freeze for up to 3 months. Remove from the freezer and let thaw at room temperature or pop in the microwave until warm.
Nutrition Benefits
As a dietitian, I love this recipe for several reasons…
- 9 grams of protein per muffin, key for muscle recovery from workouts as well as satiety
- Good source of calcium, important for bone health of athletes
- Only 8 ingredients and easy to make!
- Great for meal prepping for athletes
- Perfect portion size – great for snacking.
More Healthy Muffin Recipes
If you’re looking for more muffin recipes with a nutritious spin, be sure to give one of these a try:
- Kodiak double chocolate protein muffins
- Peanut butter banana mini muffins
- Healthy morning glory muffins
- Apple cheddar muffins
- Lower-sugar apple muffins
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Kodiak Cakes Raspberry Protein Muffins
Ingredients
- 5.3 oz container vanilla Greek yogurt (recommend Oikos Pro 20 Gram Protein)
- ⅓ cup brown sugar
- ¼ cup avocado oil (or any neutral oil)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups Kodiak Raspberry Lemon Power Cakes pancake mix
- 1 ¼ cup raspberries (fresh or frozen)
- ½ cup 1% milk (or any milk)
Instructions
- Preheat the oven to 350°F. Grease a 12-count muffin tin or line it with paper liners.
- In a large bowl, mix together the yogurt, brown sugar, oil, egg, and vanilla. Whisk until well combined.
- Add the Kodiak pancake mix, raspberries, and milk. Stir until combined.
- Portion the batter out evenly in the muffin tin. Bake at 350°F for 14-18 minutes, or until the muffins are cooked through and a toothpick pulls out clean from the center. (Do not overbake).
- Let cool in the pan for 5 minutes, then transfer to a cooling rack to finish. Store in an airtight container at room temperature.
Notes
- If the batter appears too dry, add an extra 2-3 tablespoons of milk. This can occur if the pancake mix was packed into the measuring cup instead of spooned and leveled.
- The nutrition analysis for this recipe assumes use of the Oikos Pro yogurt with 20 grams protein. You can easily substitute any Greek yogurt – just note that the nutrition facts will vary based on what you use.
Nutrition
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