Banana Pecan Muffins

1/2 cup unsalted butter, melted and cooled slightly

2/3 cup light brown sugar, lightly packed

2 large eggs

2 cups masked very ripe bananas about 3-4 bananas

2 teaspoons pure vanilla extract

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4-1/2 teaspoon ground cinnamon

1/2 cup York Pecan Wild Native Pieces

1/2 cup mini chocolate chips

1/2 cup fresh blueberries (optional)

Topping:

1/4 cup brown sugar

1/2 cup York Pecan Wild Native Pieces

Preheat oven to 350°F.

In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add ½ cup pecan pieces and stir until no streaks of flour remain. Be careful not to over-mix.

Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped pecan pieces (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

(Recipe from Celebrating Sweets with a few modifications/additions)