Banana Pecan and Chocolate Muffins

"Do you have to put almonds on all of them?" 

My brothers are great but when it comes to baking, they do not know what is up. Once I had the batter ready to go in the muffin tins, the next step was to place the pecans on top. Now my brothers do not like pecans and any nut for that matter in baking. After all, I too only recently came around. The big one was rolling on by at said point and asked that question. Not to disrespect him but I burst out laughing and proceeded to call him a moron. It's what family does. But to pay him back I only put pecans on half. What a great sister.

Banana Pecan and Chocolate Muffins
Adapted from Ina's recipe

3 large verrrrry ripe bananas, mashed
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/2 cup vegetable or canola oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk chocolate chips

1/3 cup pecans, toasted

Preheat the oven to 350º. Butter 14 muffin cups, set aside. In a large bowl, mix the bananas, sugars and maple syrup until combined. Mix in the oil, eggs, sour cream and vanilla until fully combined. In a separate bowl, sift together the flour, baking soda and salt. Gradually add  to the banana mix until the flour and banana mixture is just combined. Fold in the milk chocolate chips. Fill the muffin tins until about 4/5 full. Top the muffins with three pecans, or as many as desired. Bake for 25 to 30 minutes, rotating halfway through or until a toothpick inserted in the center comes out clean. Cool the muffins in its pan for 5 minutes and then turn them out on a wire rack to cool further.. But I highly recommend eating them warm. Serves 14.