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Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

So if you have been following my blog and all my Tuesday Cook Off posts you know that my family loves muffins.   We actually don’t eat muffins for breakfast but more as a dessert.    Well, my husband does enjoy a muffin with his coffee in the morning but he’s probably the only one in the family.  Anyway, banana muffins, bread etc. is one of my youngest sons favorites so I came across this recipe and just had to try it.    The recipe did call for walnuts but I had to leave those off because of my oldest son allergies.   Trust me, we didn’t miss them at all.   Though I am sure the walnuts give it a nice crunch!

Recipe from Sally’s Baking Addiction

Makes 16 muffins. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.


    • 1 and 1/2 cups all-purpose flour
    • 1/2 tsp ground cinnamon
    • 3/4 tsp baking soda
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup granulated sugar
    • 6 Tablespoons unsalted butter, softened to room temperature
    • 1 large egg
    • 1 and 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
    • 3 Tablespoons yogurt (I used vanilla greek yogurt)
  • 1 tablespoon cinnamon
  • 1/4 cup packed light brown sugar (or dark brown sugar)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts


  1. Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.
  2. Make the streusel first by combining all ingredients in a small bowl. Set aside.
  3. In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is just combined. Do not overmix.
  4. Layer one spoonful of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
  5. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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