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}Muffin Monday
- 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
- Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well Do not over stir.
- Over stirring 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)
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