Banana Muffins with Chocolate and Pecans

By Katherine

If only the ancient Egyptians made muffin pyramids

Greg hates bananas so whenever we buy some, which is hardly ever, half of them wind up in the freezer. I pulled some out and put them to use for a boss’s day breakfast at work, which I was told I shouldn’t have done because I’m a boss. Well, since I am a boss, I’ll make muffins when I want. Although, I accidentally left out the egg, perhaps I should have delegated that bit of the recipe.

Banana Muffins with Chocolate and Pecans

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• pinch nutmeg
• 1 egg
• 1 1/2 cups mashed bananas (3-4 depending on the size)
• 1/2 cup milk
• 3 tbsp melted butter
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 2 ounces chopped dark chocolate

Grease two muffin tins (12 regular-sized muffins) and set aside. In a large bowl, mix flours, salt, baking soda and spices. Make a well in the center. In a smaller bowl, combine bananas, milk, brown sugar and egg. Stir to combine. Slowly stir in melted butter. Add wet ingredients to dry and stir until just combined. Add pecans and chocolate and give another quick stir to combine. Pour into the pans. The batter will be thick. Cook for about 30 minutes at 350.