March 12, 2011

Pecan Banana Chocolate Chip Muffins

I love waking up on the weekends to make breakfast. On weekdays I don't have time to make anything but a bowl of cereal with fruit and sometimes a piece of toast. I give myself exactly ten minutes to eat while I check my email and scan through my favorite blogs.

I also love weekend breakfasts because the hubbs and I get to eat together. I am up at 7:00am on weekdays while he gets to sleep in- unless he has a required event to attend on campus. Even then he'll rush out the door with a banana and a bagel, which he'll eat on the way there. 

But someone is getting a little bit spoiled with his weekend breakfasts! Just last night as we were getting ready for bed, the hubbs said, "Can you make me something delicious for breakfast tomorrow morning?"

Well. How should I respond to this...

...I was planning on making these anyway!

I've been on a search for a new muffin recipe for a while now. I have several bookmarked but I happened to find this one at the perfect time. We had three bananas that were just about to see the end of their days. These muffins are great, probably the best I've had in a long time. They are very moist and I love the topping- brown sugar, cinnamon, flour, and pecans. Delicioso!

Source: slightly adapted from How To: Simplify

For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1 tablespoon vanilla extract
1 cup chocolate chips

For the topping:
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1-2 tablespoons oil
1/2 cup chopped pecans

Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups all-purpose flour, baking soda, baking powder and salt.

In a separate bowl, mash the bananas and then beat together the bananas, sugar, egg, melted butter and vanilla extract. Combine banana mixture with the flour mixture until just moistened. Fold in the chocolate chips. Spoon batter into prepared muffin cups.

In a small bowl, use a fork and mix together the brown sugar, 1/4 cup all-purpose flour, cinnamon and oil until crumbly. Stir in hazelnuts. Sprinkle mixture over the batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Next time I will definitely double the batter. I was only able to make 10 muffins, but that might be because I wanted big, full muffins and filled the tins to the top. So if you don't fill them up all the way I'm sure you could make more!

What do you make for breakfast on the weekends?


  1. I love weekend breakfasts too. And these muffins look AMAZING! Thanks for sharing your creativity in the kitchen! Your words, recipes and photos always bring a big smile to my face. Have a great Monday!

  2. I love it because everything in this recipe I have stocked in my shelves right now. Looks delish!


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