Is it really Monday, already? Wow, this weekend went by incredibly fast, more so than usual since Jason came home. We had such an amazing weekend together, overeating and indulging in foods we wouldn’t normally eat when we’re apart, spending time with friends and family, and watching 6 minutes of the pre-season Laker game before heading back to the airport so he can fly back to SF.

It was hard to see him go, as always, but I get to fly up to SF in less than 2 weeks for the Foodbuzz Food Blogger Festival so it won’t be too long before I see him again. Speaking of the festival, who else is going? I’m incredibly excited for this event and I hope to see many of you food bloggers there!

Now for this week’s installment of #MuffinMonday, I bring you banana muffins. But not just any kind of banana muffins. Sure, they’re wonderfully moist and fluffy with just a hint of sweetness but I’ve also added cinnamon chips. (If you’ve never had cinnamon chips, I highly recommend getting some soon because these are a freaking god send.) The cinnamon chips stay fully intact during the baking process but they melt into cinnamon goodness with every bite. They’re the perfect breakfast muffins, letting you indulge just a tiny bit with your morning cup of coffee.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

One year ago: Indonesian Ginger Chicken

Banana Cinnamon Chip Muffins (adapted from A Bitchin’ Kitchen):

Yields 12 muffins

INGREDIENTS:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips

DIRECTIONS:

Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together bananas, buttermilk, vegetable oil, egg and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add cinnamon chips and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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