Source: Midwest Living


Recipe Summary

30 mins
5 mins
18 mins
53 mins
12 standard or 6 jumbo muffins


Ingredient Checklist


Instructions Checklist
  • Line 12 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 (1 teaspoon for jumbo muffins). 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° oven for 18 to 20 minutes (22 to 24 minutes for jumbo) 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.

Nutrition Facts

222 calories; fat 11g; cholesterol 38mg; saturated fat 5g; carbohydrates 29g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 17g; protein 3g; vitamin a 243IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 172mg; potassium 89mg; calcium 40.4mg; iron 0.9mg.