> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/banana-chocolate-pecan-muffins/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Banana Chocolate Pecan Muffins

Soft banana muffins with grated bittersweet chocolate and pecans that I make when my bananas are overripe, with a cinnamon-sugar sprinkle on top.

## What you need

### Batter

- 1½ cups brown sugar
- 7 tbsp butter, melted
- 2 large eggs
- 2 cups self-rising flour
- ⅓ cup banana milk (banana-flavored milk drink)
- 3½ oz good bittersweet chocolate, grated
- 1 cup pecans, coarsely chopped
- 3 ripe bananas, mashed

### Topping

- 3 tbsp sugar
- 1 tbsp ground cinnamon

## How I make it

1. Preheat the oven to 350°F (180°C).
2. Mix the topping sugar and cinnamon and set aside.
3. In a bowl, mix the brown sugar and eggs. Stir in the melted butter.
4. Add the flour and banana milk alternately, stirring until smooth.
5. Stir in the pecans, chocolate and bananas.
6. Pour into a muffin pan, sprinkle with a little cinnamon sugar and bake for about 45 minutes.

## What I've learned

- I sometimes add about 50 g (1¾ oz) of shredded coconut or crumbled halva to the batter.

Source: https://chefef.com/en-us/recipes/banana-chocolate-pecan-muffins/