Banana Chocolate Chip and Pecan Muffins

These banana muffins are not only delicious, but are also made with wholesome and nutritious ingredients, so you can feel good about what you are eating.

Banana Chocolate Chip and Pecan Muffins

Ingredients                                       Makes: 14 muffins
2 cups all-purpose flour (substitute up-to 1 cup with spelt flour for reduced gluten)
2 Tbsp ground flax seed (optional for added health)
2 Tbsp chia seeds (optional for added health)
2 Tbsp wheat germ (optional for added health)
1 tsp baking soda
1/5 tsp sea salt
1/4 cup unsalted butter, softened at room temperature
1/4 cup coconut oil
1/2 cup honey, liquid
2 eggs, mixed
2 1/3 cups over-ripe bananas, mashed
~or~ frozen ripe bananas, thawed, drained and mashed
1/4 cup pecans, broken into small pieces (reserve 14 end pieces for top of muffins)
1/4 cup chocolate chips (reserve 14 chips for top of muffins)

Instructions
Preheat oven and prepare muffin tins. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins for about 14 muffins with coconut oil or line with paper liners.

Combine the dry ingredients. In a medium bowl combine the flour, baking soda and sea salt. Stir in the ground flax and chia seeds if using; and then set aside.

Combine wet ingredients. In a large bowl, cream together the soft unsalted butter, coconut butter and liquid honey; when well combined, stir in the eggs. Mash the bananas and then stir into the butter mixture until well mixed.

Combine dry and wet ingredients. Stir the banana mixture into the flour mixture just until the two are mixed, avoid over-mixing (over-mixing will make the dough chewy, crumbly and dense). At last add the broken pecans and chocolate chips folding into the dough only until evenly distributed.

Fill muffin cups. With large spoons, scoop the batter into the prepared muffin cups; press over the top of the batter with a large spoon to push out any air bubbles and to spread evenly in cups. Gently banging the muffin tins on the countertop can also help to release air bubbles and evenly distribute the dough, though not recommended when using paper liners as this can cause them to shift.

Top muffins with the pecans and chips. Place a broken piece of pecan and a chocolate chip to the top of each muffin and then gently press them into the batter halfway.

Bake. Bake in a preheated oven at 350 degrees Fahrenheit for 25 minutes, or until a toothpick or thin knife inserted into center of a muffin comes out clean. Let the muffins cool in pan for 10 minutes before turning out onto wire wrack to finish cooling.

Freeze. Muffins can be frozen in air-tight ziplock bags for upto a couple months in a freezer, and taken out to thaw when wanted. Enjoy.

Recipe Shared by: J. Marshall

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