Banana (chocolate & pecan) Muffins

My favorite day to bake is Sunday - and this morning I'm making banana muffins.


  • 3 overripe bananas
  • 3/4 cup of chopped pecans
  • 3/4 cup of semi-sweet chocolate chips
  • 1/2 cup of sour cream
  • 3/4 cup of sugar
  • 1/2 cup of butter, melted
  • 1 egg
  • 1 & 3/4 cup of flour
  • 1/4 tsp salt
  • 1 & 1/2 tsp baking powder


  1. preheat oven to 350
  2. melt & cool butter
  3. mush & whip bananas & sugar
  4. add vanilla, sour cream, & cooled butter to bananas then mix
  5. sift flour, baking powder & salt into banana mixture
  6. stir in pecans & chocolate chips
  7. either using silicone muffin cups or paper liners, fill muffin cups 3/4 full
  8. bake for 25 mins, or until a toothpick comes out clean
  9. cool on a wire rack

After cooling for 5-10 mins, dig in! Not to mention, these happen to go great with a cup of bold coffee. Because most recipes make enough batter for more than 12 muffins, switched to silicone baking cups. They are dishwasher safe & allow me to bake the muffins (or cupcakes) without a muffin pan. For this recipe, I lined up 15 muffin cups on a rimmed baking sheet, that would have held 18 cups easily.

In the past I've used this base recipe to create blueberry muffins, banana walnut muffins, and pumpkin muffins. I love baking this time of year. Maybe next week I'll try out apple & cinnamon muffin.