Recipe from Midwest Living
12 standard or 6 jumbo muffins
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 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)
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 degrees 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.
Per Serving: cal. (kcal) 222, Fat, total (g) 11, chol. (mg) 38, sat. fat (g) 5, carb. (g) 29, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 17, pro. (g) 3, vit. A (IU) 243, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 172, Potassium (mg) 89, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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