Banana Chocolate Pecan Muffin with Cream Cheese Frosting

Ingredients

• 225 g gluten-free all-purpose flour
• 150 g brown sugar
• 1 ½ tsp baking powder
• 1 pinch salt
• 110 g butter melted
• 4 x banana
• 2 x eggs
• 1 tsp vanilla powder
• 1 handful pecans
• 50 g butter
• 100 g cream cheese
• 150 g powdered sugar
• 1 pinch cinnamon
• 1 pinch vanilla powder
• 200 g chocolate chips

Method

1. Measure and mix dry ingredients.
2. Melt butter. Mash bananas. Add eggs, vanilla and melted butter to your bananas.
3. Mix dry and wet ingredients with a wooden spoon or spatula until combined. Add chocolate chunks and pecans.
4. Divide into 12 muffin liners. Bake for 175-180 C for about 20 minutes, but check your muffins after 15 minutes. A toothpick should come out fairly clean, melted chocolate excepted. Let cool.
5. Beat the room temp butter, cream cheese, powdered sugar, vanilla and cinnamon until light and fluffy, about 5-7 minutes. Pour into piping bag. Wait until the muffins cool slightly before piping the frosting. Buon apetito!