Banana Chocolate Pecan Muffin with Cream Cheese Frosting

av Vanilla diaries by Christine


Banana Chocolate Pecan Muffin with Cream Cheese Frosting

Adapted recipe from @matpaabordet, which gives approx. 1 serving makes 12 velvety muffins with a surprisingly crunch from the chocolate pieces.


  • 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


  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!