"Fair Break" Breakfast Muffins

    Start your day off by doing right: choose Fair Trade sugar, chocolate, bananas and pecans for this recipe.

    2 cups flour
    1 tsp baking powder
    1 tsp cinnamon
    1/2 cup sugar
    1/2 cup brown sugar
    1 tsp quality vanilla extract
    1 stick unsalted butter, room temp
    2 large bananas, mashed
    2 eggs, room temp
    1/2 cup milk
    1 dark chocolate bar, finely chopped
    3/4 cup pecans, chopped

    Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with canola oil. In a large bowl sift together the flour, baking powder and cinnamon.

    In a separate bowl, beat together the butter and sugar. Add the eggs and vanilla, beating until smooth. Add the mashed bananas and milk. Mix until thoroughly combined.

    Gently fold the wet mixture into the dry until moistened. Do not over mix or you will have flat, dense muffins. Fold in the pecans and chocolate. Fill prepared muffin cups. Bake for 20 minutes. Remove from oven and let cool on wire rack.