EARLY Risers

THAT SWEET SEASONAL FEELING STARTS AT DAWN(ISH).

- ANDREW BUI; FOOD STYLIST: ADRIENNE ANDERSON.

BANANA CHOCOLATE CHIP MUFFINS

MAKES 12

45 MIN

Cooking spray

1½ cups (180 g.) all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

3 ripe bananas, mashed (about 1½ cups)

½ cup (107 g.) packed light brown sugar

1 large egg

½ cup plain whole-milk yogurt

¼ cup vegetable oil

1 tsp. pure vanilla extract

½ cup (85 g.) semisweet or bittersweet chocolate chips

1. Arrange a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk flour, baking soda, and salt.

2. In a large bowl, whisk bananas and brown sugar until no lumps remain. Add egg, yogurt, oil, and vanilla and whisk until combined.

3. Fold in dry ingredients until no streaks remain. Fold in chips. Fill each prepared muffin cup with ¼ cup batter.

4. Bake muffins until puffed and golden brown and a tester inserted into the center comes out with a few moist crumbs attached, 22 to 25 minutes.

5. Let cool slightly in tin. Using a butter knife, carefully lift muffins from tin and transfer to a wire rack. Let cool completely.

-GABBY ROMERO

PECAN PIE FRENCH TOAST CASSEROLE

SERVES 8 TO 10

1 HR

10 Tbsp. unsalted butter, melted, plus more, softened, for dish

1 (16-oz.) loaf French bread, cut into ½"-thick slices

8 large eggs

1⅔ cups heavy cream

1½ cups whole milk

6 Tbsp. (75 g.) granulated sugar

1 tsp. pure vanilla extract

½ tsp. kosher salt ¾ cup (160 g.) packed light brown sugar

6 Tbsp. corn syrup

3 cups (342 g.) raw pecan halves Maple syrup, for serving