Banana Cinnamon Chip Muffins

These delicious muffins are perfect way
to use up those overripe bananas you may have sitting in your kitchen.
I made them the other night to go with some soup for dinner,
my family loved them!
They also made for a perfect side for breakfast the next morning.
When these muffins are baking, they bring in a wonderful and yummy fall scent!

Banana Cinnamon Chip Muffins

adapted from Bake at 350

1/2 c unsalted butter
1 c sugar
1 egg
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 mashed, ripe bananas (about 4 bananas)
1/3 c milk
2 c flour (white-whole wheat, unbleached all-purpose, or a mix)
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda
1 tsp salt
3/4 c. cinnamon chips (I used the Hershey's brand, found in the baking section with the chocolate chips)


Preheat the oven to 350.

Line muffin tins with 12 lightly greased baking cups/liners. (I use Pam spray)

Whisk together the flour, baking powder, baking soda and salt. Set aside.

Cream together the butter and sugar until smooth and fluffy. Scrape down the bowl. Add the egg, spices, banana and milk. Stir in the dry mixture, then the cinnamon chips (reserve a few TBSP of chips). Once all the cups are filled, sprinkle the reserved chips on top.

Spoon batter into the prepared cups. Bake for 20 minutes or until a toothpick inserted in the middle come out clean. Let cool for 10 minutes on a cooling rack, then invert out of the pan to cool completely or serve warm.

Enjoy!