Banana Pecan and Chocolate Muffins

Ingredients

• 250 g All‑purpose flour (Sift with the baking powder, baking soda and salt)
• 5 g Baking powder (About 1 teaspoon)
• 2.5 g Baking soda (About ½ teaspoon)
• 1 g Salt (A pinch)
• 100 g White sugar (About ½ cup)
• 100 g Unsalted butter (Melt gently in the microwave, let cool)
• 60 ml Liquid cream (35% fat) (At room temperature)
• 2 Very ripe bananas (Peeled, sliced then mashed (about 200 g))
• 2 Eggs (At room temperature)
• 1 Bourbon Gold vanilla bean (Madagascar) (Scrape the seeds)
• 100 g Dark chocolate (70% cocoa) (Coarsely chop)
• 80 g Pecans (Coarsely chop)
• 50 g Milk chocolate chips (Reserve a few for decoration)

Instructions

1. Prepare the dry ingredients

   In the large mixing bowl, sift the flour, baking powder, baking soda and salt. Add the white sugar and stir lightly.

   Time: PT3M

2. Melt the butter

   Cut the butter into small pieces and melt gently in the microwave (about 30 s, stir, then another 30 s). Let cool completely before use.

   Time: PT4M

3. Mix the bananas and eggs

   In the second bowl, slice the bananas, mash with a fork leaving some chunks. Add the eggs and the vanilla bean seeds, then whisk until a homogeneous mixture forms.

   Time: PT5M

4. Incorporate the melted butter and cream

   Pour the cooled melted butter and liquid cream into the banana‑egg mixture. Stir gently with the spatula until fully incorporated.

   Time: PT2M

5. Add the dry ingredients

   Fold the reserved dry mixture (flour, baking powder, baking soda, salt, sugar) into the wet mixture. Whisk just enough to obtain a homogeneous batter, without over‑mixing.

   Time: PT2M

6. Fold in the chocolate pieces and nuts

   Add the coarsely chopped dark chocolate, roughly chopped pecans and milk chocolate chips (reserve a few for decoration). Fold gently with the spatula.

   Time: PT2M

7. Fill the muffin tin

   Place paper liners in the muffin tin. Fill each cavity three‑quarters full using an ice‑cream scoop or tablespoon. Sprinkle the tops with the reserved chips and some chopped nuts.

   Time: PT3M

8. Baking

   Preheat the oven to 195 °C (convection). Bake the muffins for 15 to 18 minutes, or until a knife inserted in the center comes out slightly moist.

   Time: PT27M

   Temperature: 195°C

9. Cooling

   Remove the tin from the oven, gently unmold the muffins onto a rack and let cool at room temperature.

   Time: PT15M

10. Cleaning

    Wash all bowls, utensils and the muffin tin. Soak sticky parts while the muffins cool to make cleaning easier.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Baking soda: Baking powder (double amount)
• Instead of Salt: Sea salt
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Unsalted butter: Margarine, Melted coconut oil
• Instead of Liquid cream (35% fat): Whole milk, Plain yogurt
• Instead of Very ripe bananas: Unsweetened applesauce (½ cup)
• Instead of Eggs: Apple puree (¼ cup), Silken tofu (¼ cup)
• Instead of Bourbon Gold vanilla bean (Madagascar): Vanilla extract (½ teaspoon)
• Instead of Dark chocolate (70% cocoa): Milk chocolate, White chocolate
• Instead of Pecans: Walnuts, Sliced almonds
• Instead of Milk chocolate chips: Dark chocolate chips, Chocolate chunks

Equipment Needed

• Large mixing bowl
• Second bowl (for bananas)
• Whisk
• Microwave
• Silicone spatula (rubber spatula)
• Chef's knife
• Cutting board
• 12‑cup muffin tin
• Paper liners
• Oven (convection)
• Cooling rack
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps.
• Let the melted butter cool completely before incorporating.
• Check doneness with a knife: it should come out slightly moist.

Chef Tips from the Video

• Use very ripe bananas (brown spots) for extra sweetness and flavor.
• Melt the butter in the microwave in short bursts to avoid burning.
• Sprinkle a little cane sugar on top before baking for a lightly caramelized crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, consume the same day for best texture.

Make-Ahead Tips

• Prepare the batter the night before, refrigerate, and bake the next day.
• Freeze baked muffins; reheat 30 s in the microwave before serving.