Banana Cinnamon Chip Muffins

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!

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5 from 2 votes

Banana Cinnamon Chip Muffins}Muffin Monday

Course Bread

Author Leigh Anne

Ingredients

• 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

Instructions

• 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)