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High Altitude Banana Muffins with Chocolate Chips and Pecan Streusel

Good news for all of y’all who live above 5,000 feet! Alright, maybe that’s just me. My family and I spend every holiday up in Breckenridge, Colorado, an exciting but relaxing little mountain town at 9,600 feet. Needless to say, baking up here can be quite the pain…especially during the holidays. My mom and I are always on the hunt for high altitude recipes and we stumbled across this recipe for banana bread. The reviews on the recipe from Food.com had a ton of positive reviews, so I decided to try it out. I wanted to make Christmas morning muffins instead of a loaf and I also added chocolate chips to the recipe. To make it even better, I decided to top off each muffin with a sprinkle of pecan steusel. Originally, I had planned on serving these on Christmas morning, but my family couldn’t resist them. Plus, with the smell they had left in the air, I’d just be a scrooge if I didn’t let them have one ;) 

High Altitude Banana Muffins with Chocolate Chips and Pecan Streusel 

(Adapted from Food.com

Yields 12 divine muffins

  • 4 tablespoons of softened unsalted butter
  • 2 eggs
  • 2-3 ripe bananas 
  • 2/3 cup sugar
  • 1/2 cup semi-sweet chocolate chips 
  • 1 1/3 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Pecan Streusel Topping

  • 2 tablespoons flour
  • 2 tablespoons sugar
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cut up unsalted butter
  • 1/4 cup chopped pecans 

Preheat oven to 350ºF. Butter or oil a muffin pan or line with muffin liners. In a large bowl, combine softened butter, eggs, sugar and bananas. Make sure the bananas are mashed and the mixture is a little chunky.

In another bowl, combine flour, salt, baking soda, baking powder and cinnamon. Gradually add the dry mix to the wet mixture. Mix together well with a spoon. 

Mix in 1/2 cup semi-sweet chocolate chips. 

Using an ice cream scooper, scoop the batter into each muffin cup. Should be filled a little more than half-way. 

To make the pecan streusel topping, combine all of the ingredients until they become a crumby texture. 

Add the pecan streusel topping on top of the batter in each cup. 

Bake for 22 minutes. Put a toothpick into a muffin to see if its done. Cool for 15 minutes then carefully take them out of the tins and serve on a platter. 

Look at those chocolate chips! Enjoy :)