I found a recipe in one of my mother's old community cookbooks for muffins made with ripe banana, crushed pineapple, pieces of firm banana, chocolate chips and nuts. The recipe had quantities like 1/3 bag of chocolate chips, 1 bag of walnuts, etc., very little instructions and no times or oven temp but I was intrigued by it. I have worked on it over the past few years and this is what I have come up with. It is a really moist muffin that must be refrigerated and freezes very well.
1 cup granulated sugar
1 cup of vegetable oil
3 very ripe bananas, mashed
2 firm (slightly under-ripe) bananas, chunked
1 14 oz. can crushed pineapple, with juice
2 cups chocolate chunks (you can use semi-sweet chips)
2 cups pecans, broken into large pieces
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsp baking soda
2 tsp baking powder
1/8 tsp salt
Preheat oven to 375 degrees and grease 2 12-cup muffin tins.
In a large bowl, whisk together sugar and oil. Add eggs and whisk well. Add mashed bananas and pineapple (including juice) and with wooden spoon mix well. Add chopped banana, chocolate and nuts.
In a separate bowl, mix together the flours, salt, baking powder and baking soda. Stir dry ingredients into wet all at once just until well blended. Do not overmix.
Spoon batter into prepared muffin pans (I use an ice cream scoop). It is okay to slightly mound batter in cups as it does not rise or spread a lot. I sometimes get up to 28 muffins out of the batter. Bake for 18 - 20 minutes, until lightly browned and top springs back when touched.