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)
1/4 cup brown sugar
1/2 cup York Pecan Wild Native Pieces
Link to York Pecan Wild Native Pieces (chopped pecans): 
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)