Preheat the oven to 425 degrees and place 6 cupcake liners in a 12-muffin pan. Skipping every other hole to give lots of room for your muffins to form.

In a large bowl, stir together soft butter and sugar. Add in egg and mashed bananas.

Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is incorporated.

Gently fold in chocolate chunks and pecans if you are using. Do not over-stir.

Pour into a lined muffin tin, filling the muffin liners full.

Sprinkle top with raw sugar.

Bake at 425 for 5 minutes.

Reduce the heat to 350 degrees and bake for 15 more minutes or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes in the pan, then remove to a cooling rack.