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Source: Midwest Living

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
18 mins
total:
48 mins
Yield:
12 standard or 6 jumbo muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

222 calories; fat 11g; cholesterol 38mg; carbohydrates 29g; insoluble fiber 1g; protein 3g; sodium 172mg.
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