More Muffins

So now that I'm diving into baking again, I've decided that muffins are just the way to go. No idea why, it just hit me one day. Something about breaking off a piece of a muffin top with my morning coffee just seems so right. Since I usually buy a muffin, I figured its better and more delicious to bake and bring my own.

Here is a recipe that had me eating muffins for breakfast for a solid week! Bananas + chocolate = heaven. *Drools*


Chocolate Pecan Banana Muffins

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1/2 cup (1 stick) unsalted butter, room temp
2 large over ripe bananas, mashed
2 large eggs, room temp
1/2 cup milk
1 (3-4 oz) dark chocolate bar, finely chopped
3/4 cup chopped pecans

Preheat oven to 375 degrees Fahrenheit. Either spray muffin tin with non stick cooking oil or line with paper cups.

In a large bowl sift together the flour, baking powder, salt and cinnamon.

In a separate bowl beat together the butter and sugar. Add the eggs and vanilla, beating until smooth. Add the mashed bananas and milk. Mix until thoroughly combined.

Gently fold the wet mixture into the dry until moistened. Do not over mix or you will have flat, dense muffins. Fold in the pecans and chocolate.

Fill prepared muffin cups. Bake for 20 minutes. Remove from oven and let cool on wire wrack