A lot of recipes harp on about being “the best cookies”, “the best muffins” only to bring great anticipation and then disappointment. So I reluctantly say that these are some of the best muffins that I have cooked and hopefully it was not just a fluke and replication proves me right!! They are super moist from the banana, puree and chunks, moorish from the chocolate chunks and the toasted pecans on the crunchy top really puts them aside. A good muffin for me usually has a crunchy crumble on the top, as these do as well. Hopefully they turn out as good for you, I would love to hear feedback if you get around to making them!! Obviously best eaten on the day they are made…. but, we had a few left over the next day and I was surprise that they were still very moist and delicious.
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Dry ingredients
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup sugar
1/3 cup coconut (I wanted to use it up and just threw it in, but I don’t think it is essential)
3 large ripe bananas, mashed
2/3 cup butter, melted
1 egg
1 tsp vanilla
1/2 cup roughly chopped chocolate
1 large sliced banana
1/2 cup chopped pecan nuts
3 tbsp raw sugar
3 tbsp softened butter
3 tbsp flour (plain or wholemeal)
1/2 cup chopped pecan nuts
Method
Preheat oven to 190 degrees Celsius (375 fahrenheit). Mix together dry ingredients in a large mixing bowl. Mix together wet ingredients in a smaller bowl and then mix into the dry mixture. Stir in the “mix in” chocolate and pecan nuts. Spoon mixture into muffin pans in a muffin tin. Press in the banana slices so they are half covered by mixture and half poking out the top. Mix together the crumble topping with a spoon and then your hands if needed. Crumble over the top of the muffins. Bake for 15-18minutes or until a toothpick comes out clean.
Let cool as long as you can before little hands can hold them and eat them on the day they are baked.
