October, wow!
It really is true what they say, the older you get the quicker time seems to float by. I really don’t know where this year went, especially this summer but here we are.
I do love this time of year though, even as fast as it goes. I feel like once you hit Thanksgiving, you blink and it’s the new year.
I’ve been slowly trying to add one recipe after the next onto the new site, so I hope you aren’t missing anything. I had a few people contact me to get this recipe, so I figured I’d better add it asap.
These banana muffins are a family favourite. Packed with dark chocolate chunks, pecans and bananas, they are the perfect bite-size snack.
The best banana muffins
These muffins are sweetened with maple syrup instead of more refined sugar which adds a nice sweetness (but not too sweet).
The cinnamon adds a warmth and depth to these muffins.
It’s a big batch recipe which allows you to freeze some for another day.
The recipe is super flexible and can easily handle substitutions.
Can you make these be gluten free
Absolutely! This muffin recipe is quite malleable and good gluten free flour works well in place of the all purpose flour at a one to one ratio.
What you need for banana muffins
These dark chocolate pecan and banana muffins use pretty basic ingredients and can easily handle substitutes for many of them.
All purpose flour – whole wheat flour works really well in this recipe too. I often do a mix of both.
Bananas – make sure they are overripe bananas, this adds to the flavour and texture of the bananas.
Butter – but coconut oil works just as well in this recipe.
Maple syrup – you can use honey or agave as well, but if you do I would cut it down to 3/4 cup. It can generally be substituted in a 1:1 ratio, but I find both of these items to be much much sweeter so I decrease it a bit. If you can do maple syrup, it defintely adds to the flavour.
Other dry ingredients – kosher salt, baking powder and soda, as well as cinnamon. There’s only a 1/2 tsp of cinnamon which may not seem like much, but you don’t want it to overpower the flavour, just add a depth and warmth to it.
Dark chocolate chunks – chunks or chips work just fine. I will usually cut the chunks up a bit as they can be a bit large for a mini muffin.
Pecans – if you are nut-free, or want to make these school friendly, you can sub in pumpkin seeds, or coconut flakes or even sunflower seeds will do to add a little crunchy texture. But if you’re good with nuts, pecans or walnuts are my faves.
How to make dark chocolate pecan banana mini muffins
This recipe is pretty simple and although I do give a method, you don’t have to worry about following it too closely. The recipe is very forgiving.
Combine the dry ingredients. Mix the dry ingredients together until they’re combined.
Mix the wet ingredients together one at a time. Start with the butter, maple syrup, then add the eggs, and bananas.
Toss in your additions. Now’s the time for the dark chocolate chips and pecans or whatver add-ins you choose.
Bake. These take only 10-12 minutes depending on your stove and a few minutes to cool before they’re ready to enjoy.
I love these muffins, because they are relatively healthy but feel like a treat with the addition of chocolate. Plus they work as a snack, or a perfect addition to breakfast or a packed lunch.
Hope you love this banana muffin recipe as much as we do.
Dark Chocolate, Pecan and Banana Mini Muffins
Equipment
Ingredients
- 2 cups all purpose flour whole wheat flour works great too
- 4 bananas overripe
- 2 eggs
- 1/2 cup butter coconut oil can be substituted
- 1 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans if you're nut free, you can omit altogether or sub sunflower seeds, pumpkin seeds, or coconut flakes
- 1/2 cup dark chocolate chips/chunks
Instructions
- Preheat the oven to 350F with the rack in the middle position and grease your mini muffin pans.
- In a mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Cream together butter and maple syrup using a stand mixer (if you have or hand mixer if you don’t) until smooth. Don't worry if the butter chunks up. Add eggs one at a time and beat until smooth. Then add bananas one at a time and mix until combined.
- At low speed, add dry ingredients a little bit at a time until fully mixed together.
- Fold in chocolate chips and pecans.
- Spoon batter into mini muffin tins and bake for 10-12 min or until golden brown.
- Let cool for about 10 minutes and then remove from the muffin pan and set on wire rack to fully cool before you enjoy.
Nutrition
If you make this, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
HEALTHIER TRIPLE BERRY OAT MUFFINS
EASY THYME AND CHEDDAR BREAD
PUMPKIN SPICE SCONES WITH MAPLE TAHINI
Till the next recipe,
Kristen xo
wow these mini muffins are so cute! it was really hard to stop snacking on these
What adorable and delicious little muffins! Love the classic flavour combinations and ease of ingredients / instructions. Great post!
Thanks Justine, so happy you enjoyed them and felt the simpleness of the recipe.
These are the cutest little muffins ever! Also delicious – my whole family happily gobbled them up!
So great to hear, thanks Vanessa! They’re such a treat, while still being healthy.
I’m always on the look out for some good healthy snacks for the kiddos! This looks fun and delicious, plus I might indulge into pop in a few in too. Thanks for the lovely recipe!
Right, always on the lookout for new healthyish snacks the kids will actually eat. Hope they love them as much as my kids do!
Now these are the perfect way to use up old bananas! The muffins seem very decadent but are quite healthy…very sneaky! I like that it makes such a huge batch because that means there’s always some in the freezer for snacks.
I couldn’t agree more – the kids love them because they seem like dessert and the parents love them because they’re still very nutritious.
Awesome recipe! Love these recipes that skirt the border between snack and dessert. I think my kids love those recipes even more, haha. I can definitely see these becoming part of our go-to school snack repertoire
My kids feel the same way, haha! I’m ok with it because it makes life a little easier and at least I know what’s in them.