Crunchy Banana Pecan (And Dark Chocolate) Muffins

Name: Crunchy Banana Pecan (And Dark Chocolate) Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffin Batter; 1.5 cups Whole Wheat Pastry Flour; 1 teaspoon Baking Powder; 2 Ripe Bananas; 1/4 cup Dark Chocolate Chips; 1/4 cup Butter (Room Temperature); 1/2 cup Cane Sugar; 1/4 cup Milk; 1/2 teaspoon Almond Extract; 1/2 teaspoon Vanilla Extract; 1/2 teaspoon Salt; 1 Egg; 1 teaspoon Cinnamon; Crumble Top; 1/4 cup Crushed Pecans; 2 tablespoons Granulated Sugar; 1 tablespoon Honey; 1 teaspoon Cinnamon

Servings: persons

Muffin Batter
1.5 cups Whole Wheat Pastry Flour
1 teaspoon Baking Powder
2 Ripe Bananas
1/4 cup Dark Chocolate Chips
1/4 cup Butter (Room Temperature)
1/2 cup Cane Sugar
1/4 cup Milk
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 Egg
1 teaspoon Cinnamon
Crumble Top
1/4 cup Crushed Pecans
2 tablespoons Granulated Sugar
1 tablespoon Honey
1 teaspoon Cinnamon

1
Preheat oven to 375 degrees.
2
To make the muffin batter, start with the wet ingredients. In a large bowl, combine butter and sugar with a whisk until creamy.
3
Add milk, almond extract, vanilla extract, egg, and bananas (I mush the bananas in my hands while adding them to make them easier to incorporate). Whisk together gently until all ingredients are incorporated.
4
In a separate bowl, mix together dry ingredients. Add flour, baking powder, salt, and cinnamon. Stir together with a large spoon.
5
Slowly pour wet ingredients into the dry ingredient bowl, mixing with spoon until all the flour is wet (note: do not overmix). Fold in chocolate chips.
6
In a separate bowl, make the Crumble Top. Combine pecans, granulated sugar, honey, and cinnamon, and mix until pecans are fully coated.
7
Grease a large muffin tin with butter, and pour in batter, filling each muffin to the top. Sprinkle pecan mixture generously on top.
8
Cook in a preheated 375 degree oven for 20-22 minutes, or until fully cooked inside (test for doneness using a toothpick).
9
Remove from oven and let tin cool off for 15 minutes, then transfer muffins out of tin onto plate or wire rack to finish cooling.
10
Enjoy!

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Muffin Batter, 1.5 cups Whole Wheat Pastry Flour, 1 teaspoon Baking Powder, 2 Ripe Bananas, and more.

Yes, Crunchy Banana Pecan (And Dark Chocolate) Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!