There’s always a rogue banana in our house – the kind that looks like it should get tossed, but I don’t have the heart to do that. I hate wasting food. And there’s only so much plain old banana bread one can make. But there are never too many banana pecan chocolate chip muffins, I say. The recipe has a slightly long list of ingredients but it’s for the flavor. By using some interesting spices, maple syrup and a little bit of cocoa, it makes the banana take a supporting flavor role in this muffin. And chocolate chips make everything taste better. I think.
We like pecans around here but walnuts would work just fine. The chocolate drizzled topping is a fun way to make the muffins look a little dressy and takes little effort (a good thing in my house). But if you like them without a drizzle, go for it. No one will judge.
These would make a great on-the-go breakfast or something tasty for a coffee or tea break. Or you could be like us and eat them for
|Banana Pecan Chocolate Chip Muffins, Gluten Free|| |
- 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (scant 2¼ cups)
- 50 grams almond flour (1/2 cup)
- 1 tablespoon unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon mace
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 200 grams very ripe banana (2 medium)
- 100 grams full fat sour cream (1/2 cup)
- 50 grams pure maple syrup (1/4 cup)
- 3 extra-large eggs
- 145 grams unsalted butter, melted & cooled slightly (10 tablespoons)
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla
- 150 grams toasted pecans, hand chopped (1½ cups)
- 100 grams mini chocolate chips (1/2 cup)
- ½ bag of chocolate chips, melted (12 oz bag)
- 20-22 whole toasted pecans
- Preheat oven to 350. Place liners in muffin tin (18-20). Set aside.
- In a medium small bowl, whisk together flour, almond flour, cocoa, baking powder, baking soda, salt, mace, cardamom, cinnamon, and black pepper. Set aside. In a large bowl place banana, sour cream, maple syrup, eggs, butter, granulated sugar, coffee and vanilla. Using a hand-held mixer beat until smooth and no lumps remain. Add dry mixture and beat until fully incorporated. Use a silicone spatula to fold in pecans and chocolate chips. Scoop into prepared pans about ⅔ full. Bake 18-20 minutes or until a toothpick comes out without crumbs. Rotate pans halfway through baking time. Cool for about 5 minutes. Remove cupcakes to rack and cool completely if adding topping.
- Melt chocolate in a microwave safe container in 15-20 second bursts, stirring in between. Pipe onto muffins and top with one whole pecan. Let set and serve.