Mornings & I don't get along well. But, at the beginning of each school year I try to start off on the right foot...pancakes, muffins, scones....
{By May, we're knee-deep in granola bars and applesauce cups.}
Let me introduce you to my new favorite breakfast...the Banana Cinnamon Chip Muffin.
Normally, I only see cinnamon chips around the holidays, but King Arthur Flour sells the mini version year-round. Woo-hoo!
Banana Cinnamon Chip Muffins
(These are inspired by a Banana/chocolate/walnut muffin recipe from The King Arthur Flour Baker's Companion.)
1/2 c salted butter (yes, salted)
1 c sugar
1 egg
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
2 mashed, ripe 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
1/2 tsp coarse salt
3/4 c mini cinnamon chips
Preheat the oven to 350.
Line muffin tins with 12 lightly greased baking cups/liners. (I use a paper-towel coated in oil and wipe the insides of the liners.)
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.
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