Whole Wheat Banana Cinnamon Chip Muffins

Good morning internet world,
Behold a tasty treat to get you through a snowy, cloudy, rainy winter....well, those of you that are in the middle of a season known as winter.
As for myself and the 99,000 retirees in Las Cruces, we've been enjoying 60-70 degree days and sunshine. Our winter was a small dip in temperature between the week of Christmas Eve and New Year's Eve. A total of 7 days perhaps?

I indulged my inner hippie yesterday and had breakfast at the local-across-from-the-university coffee place, Milagro. Silly me, I left my Obama/NPR bumper sticker on my other car, and forgot to wear Chaco's or Birkenstock's. In my defense, I hadn't showered yet for the day. So I was partially in good company.

Those dirty hippies can make a mean non-fat latte and fresh bagels with sundried tomato spread though.

In order to feel cool and be a "locavore", I picked up a pound of their espresso roast beans to take home and this morning, was able to enjoy fresh ground coffee with these tasty banana muffins.

I've made a few modifications to the recipe...

• Used 2 whole eggs instead of 3 egg yolks (I didn't have a 3rd egg)
• Used 1/2 whole wheat pastry flour and half white flour
• Used only 2 cups of mashed bananas instead of 2 1/4 cup

Notes:

• I typically keep my overripe bananas in the freezer until I make something with bananas, but they are usually very "liquid-y", so this time I used paper towels to soak up the excess liquid before adding it to the batter. I noticed that it really made the muffins lighter and not so dense from the banana liquid.
• Cinnamon chips are next to chocolate chips at the grocery store.
  

Whole Wheat Banana Cinnamon Chip Muffins

1 1/4 C all-purpose flour

1 C whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 C ripe mashed banana
1/2 C granulated sugar
1/2 C sour cream (not low fat)
1/4 C vegetable oil
2 eggs (or, as original recipe calls, 3 eggs yolks)
1 tsp vanilla extract

1 C pecan or walnut pieces (I didn’t use)
3/4 C cinnamon chips

Preheat the oven to 400 degrees.

Mix together the flour, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.

Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir. Overstirring muffins makes them tough. Fold in the nuts and chips.

Fill the well-greased tins about 2/3 to 3/4 full. Makes about 18 muffins

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.