Bananas are great to have on hand for a quick snack, but getting the timing right so that they’re at the perfect ripeness can be challenging.  Fortunately, overripe bananas are a delight for bakers.  Banana bread is a family favorite, but to mix things up I tried these cinnamon chip banana muffins.  They’re great for a quick grab-and-go breakfast or an afternoon snack, perfect for back-to-school.

These banana muffins are hearty with the addition of wheat germ, flaxseed meal, and oats, so they hold up well with the strong cinnamon flavor of the cinnamon chips.  The bananas keep them moist and tender, and walnuts add a nice crunch and some good omega-3s.  You can easily mix this up by using chocolate chips instead of cinnamon chips, or pecans instead of walnuts.

Cinnamon Chip Banana Muffins

Makes about 18 muffins

Adapted from The Pioneer Woman

• 1 1/4 cups all-purpose flour
• 1/4 cup wheat germ
• 1/4 cup flaxseed meal
• 1 cup rolled oats
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 cup brown sugar
• 1 cup buttermilk
• 1/4 cup maple syrup
• 1 egg
• 2 very ripe bananas, mashed
• 1/2 cup cinnamon chips
• 1 cup chopped walnuts

Preheat the oven to 350°F.  Grease one and a half muffin tins with cooking spray and set aside.

In a large bowl, combine the dry ingredients, up to the buttermilk.  In a large measuring cup combine the wet ingredients, whisking well to combine.  Add the wet ingredients to the dry mixture and mix until just combined.  Fold in the cinnamon chips and chopped walnuts.

Fill the muffin tins until level, and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.