Go Back
–+ servings
Banana Cinnamon Chip Muffins | Can't Stay Out of the Kitchen

Banana Cinnamon Chip Muffins

Teresa Ambra
Banana Cinnamon Chip Muffins simply explode with flavor! These lovely breakfast muffins are filled with bananas, cinnamon, cinnamon chips and pecans. They're a great treat for holidays or anytime you enjoy sweet muffins for breakfasts or snacks.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 13
Calories 423 kcal

Equipment

  • 1 12-tin regular muffin pan
  • 1 6-tin regular muffin pan
  • muffin liners if desired
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 whisk
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 3-4 large ripe bananas mashed
  • 1 large egg
  • 1/2 cup unsalted butter 1 stick
  • 1 tsp. vanilla extract
  • 1/4 cup half-and-half or whipping cream
  • 1 cup cinnamon chips
  • 1 cup pecans chopped (measure after chopping)
  • 1 cup cinnamon chips for top of muffins

Instructions
 

  • Preheat oven to 425°.
  • Mix sugar, baking powder, salt, cinnamon, bananas, egg, butter, vanilla and cream in a large mixing bowl with a whisk.
  • Add flour, pecans and 1 cup of cinnamon chips.
  • Stir gently with a wooden spoon just until combined.
  • Don’t overmix the batter.
  • Spray 13 muffin tins with cooking spray.
  • Spoon batter evenly into each muffin tin.
  • Sprinkle additional cinnamon chips over top of batter.
  • (I added 10-15 cinnamon chips on top of each muffin).
  • Bake at 425° for 5 minutes.
  • Adjust temperature to 350°.
  • Continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean.
  • Cool.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 423kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 35mgSodium: 164mgPotassium: 265mgFiber: 2gSugar: 31gVitamin A: 281IUVitamin C: 3mgCalcium: 88mgIron: 2mg
Keyword bananas, bread, breakfast, cinnamon, cinnamon chips, cinnamon rolls, muffins
Tried this recipe?Let us know how it was!