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Caramel-Banana Muffins
- Yield: 12 standard or 6 jumbo muffins
- Prep 25 mins
- Cool 5 mins
- Bake 18 mins to 20 mins
Ingredients
-
1/2
cup
chopped pecans
-
2
tablespoons
sugar
-
1
teaspoon
ground cinnamon
-
1
3 -
ounce package
cream cheese, softened
-
1/4
cup
butter, softened
-
2/3
cup
sugar
-
1
egg
-
1
medium banana, peeled and mashed (1/2 cup)
-
1
teaspoon
vanilla
-
1 1/4
cups
all-purpose flour
-
3/4
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1/4
teaspoon
salt
-
2
tablespoons
caramel-flavored ice cream topping
-
1
medium banana, peeled and thinly sliced (optional)
-
1
tablespoon
butter, melted
-
Caramel-flavored ice cream topping (optional)
Directions
- Line twelve 2-1/2-inch muffin cups or 6 jumbo (3-1/4-inch) muffin cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.
- In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with an electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
- In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.
- Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2-1/2-inch muffin cup or 2 rounded tablespoons for each jumbo muffin cup). Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like, top each muffin with 2 thin slices additional banana. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.
- Bake in a 375 degree F oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Serve warm drizzled with more caramel topping, if you like. Makes 12 standard or 6 jumbo muffins.
Nutrition Facts
(Caramel-Banana Muffins)
sodium (mg) 172, Fat, total (g) 11, fiber (g) 1, chol. (mg) 38, cal. (kcal) 222, carb. (g) 29, pro. (g) 3