Cinnamon & Spice Banana Muffins with Dark Chocolate Chunks and Toasted Pecans

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Warm spicy banana pecan chocolate melty goodness right out of the oven. MnnnnnnMnnnMnn!

My husband cant sing enough praises about this recipe, in fact it was the one that he says cinched the marriage proposal. It was good then, but it’s also one I have been developing for the last 3 years and I think, possibly, maybe, it’s finally truly perfect.

These are in fact so easy and wonderful, I honestly can believe how good they are considering the little amount of work they require.

NOTE: This was originally a loaf recipe, so it makes a few more muffins than normal. My pics are of a DOUBLE RECIPE, but I will be giving you the normal recipe for 16-18 regular sized muffins, so have a 12 cup muffin tin, as well as a 6 cup muffin tin ready for the regular recipe.

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Ingredients: In 2 separate bowls, 1 for wet ingredients, 1 for dry.

Dry:

1 2/3 cups flour (white all purpose)

1 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup chopped pecans

1 bar good dark chocolate, (100g) chopped (or chunks or chips if you can find)

Wet:

2/3 cup white sugar

2/3 cup brown sugar

2 large room temperature eggs, mixed

1/2 cup vegetable oil

1/4 cup sour cream or creme fraiche

1 teaspoon pure vanilla extract

2 large, or 3 small RIPE bananas, sliced (folded in at the very end, to the whole mixture, otherwise they break down and you don’t get chunks, just banana flavor and moistness)

*Do NOT add wet ingredients to dry ingredients until you are ready to bake! The baking soda needs the sour cream to react, and rise. The reaction starts immediately, and stops eventually, so once you mix them, they should go straight into the muffin cups and then into the preheated oven. If you want to make them non-dairy, leave out the baking SODA and the sour cream and use 1 teaspoon baking POWDER instead, which doesn’t need a catalyst.

Method: Preheat oven to 375F, or 190C and line muffin cups

1) Toast chopped pecans in a dry frying pan over a low flame while mixing often, until they are a toasty brown, NOT burned. You are looking for a warm nutty smell. Watch them. it’s SO easy to burn nuts while toasting them. Stop early if you are unsure. Chop Chocolate.

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2) In large bowl, mix together: flour, baking soda, cinnamon, ginger, nutmeg, salt, chopped pecan, and chocolate pieces.

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3) In medium sized bowl, mix together: white sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla.DSC_0068

4) Add wet ingredients to dry ingredients, mix just until combined, then fold in bananas.

DSC_00745) add mixture to muffin cups, up to the tops but not overflowing.

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6) Bake for 12-16 minutes with a timer, or until the middles look golden brown and set but not dry. Gently press down on the top of one if you are not sure. You can try using a toothpick but you are likely to hit banana or chocolate, so its not the best test. they will literally smell and taste better than the best spice cake you have ever had.

Banana Chocolate chunk spiced muffins with toasted peacansHow simple they look, yet they hold many secrets…

Allow to cool in pan or on rack for 5-10 minutes, then enjoy warm with a big glass of milk. They keep in a tupperware out of the fridge for a good 3-4 days, if they last that long.

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