We like to think this cinnamon chip banana muffin is just as good as our favorite cinnamon chip banana bread. With the banana flavor combined with a burst of cinnamon in every bite, these muffins are to die for.

This is the same recipe as for standard-sized muffins except that our mini cinnamon chips are added. This recipe makes 12 standard muffins with high domes.

We’ve also made these in a mini-cheesecake pan to make 24 cute, little muffins. With the mini-cheesecake pan, all you have to do is press on the removable bottoms with your finger to pop out the muffins when done baking.

Banana Cinnamon Chip Muffin Recipe


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups ripe mashed banana
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream (not low fat)
  • 1/4 cup vegetable oil
  • 3 large egg yolks
  • 1 teaspoon banana flavor
  • 1 cup pecan or walnut pieces
  • 3/4 cup cinnamon chips


Preheat the oven to 400 degrees.

  1. Mix the flour, baking powder, baking soda, and salt together in a large bowl.
  2. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
  3. Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts and chips.
  4. Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins.
  5. 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.

Streusel Topping (Optional)


  • 1/3 cup pecan or walnut pieces
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted


To make the streusel topping, combine all the ingredients and stir until well combined and crumbly. Sprinkle over the muffins before baking.


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