A few weeks ago when I posted the recipe for the Apple Strudel Muffins and my search to find cinnamon chips several of you were kind enough to send me a link to Prepared Pantry where you can order the cinnamon chips online. So if you don’t have a Great Harvest Bakery near you (that’s where I bought mine) head on over to Prepared Pantry and order some! Be sure and keep them refrigerated!
There is a lot of great products and info on their site so be sure and look around. I found some great recipes that I printed off and are now in my To Try pile and today’s recipe is one of them.
I had some ripe bananas on my counter so I decided it was the perfect time to try their Banana Cinnamon Chip Muffins.
I loved the combination of the bananas and cinnamon and so did my family. The recipe calls for 3/4 cup of cinnamon chips (they are the tiny ones) and I think next time I may add a full cup to give it more cinnamon power.
The bananas, sour cream and oil make for a nice moist muffin. They were a big hit at our house and I know they will be making an appearance again. I think the neighbors enjoyed them too – didn’t you? Each Monday we deliver part of our muffin batch to some of our neighbors (those neighbors that are awake at 7 a.m.) They love Muffin Monday!
Banana Cinnamon Chip Muffins
2 1/4 C all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 C ripe mashed banana
1/2 C granulated sugar
1/2 C sour cream (not low fat)
1/4 C vegetable oil
3 large egg yolks
1 tsp vanilla extract
1 C pecan or walnut pieces (I didn’t use)
3/4 C cinnamon chips
Preheat the oven to 400 degrees.
Mix together the flour, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
Addall the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir. Overstiring muffins makes them tough. Fold in the nuts and chips.
Fill the well-greased tins about 2/3 to 3/4 full. Makes 12 muffins.
Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool. (I didn’t see the part about reducing the temperature so I baked them for the full time at 350 degrees)
Yum! I will have to try these–they look so light and fluffy! My banana muffin recipe always comes out flat and dense (no matter how much I stir)
Amy’s Cooking Adventures recently posted..Salty-Sweet Scotcheroos
If you go over by Washington Square – the Albertsons on Hall (turn right when you get off of 217 Progress Exit- a few blocks) carries cinnamon chips-
I bought some on Saturday. These muffins look really yummy!
Those look absolutely delicious. Now if only I could find cinnamon chips in India
I made these muffins today and they were a huge hit with my kids. These just may become a regular at our house. Thanks for another great recipe!
Thank you!! I made these last night! I realized mid way through cracking eggs that I only had 2, not 3, so I used 2 whole eggs instead of 3 yolks and they came out just fine.