Banana-Praline Muffins

Grab a muffin for breakfast on the go.

Yield: Makes 1 dozen
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 31%
  • Fat: 6.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.8g
  • Carbohydrate: 30g
  • Fiber: 1.5g
  • Cholesterol: 22mg
  • Iron: 0.8mg
  • Sodium: 205mg
  • Calcium: 49mg


  • 1/3 cup chopped pecans, toasted
  • 3 tablespoons brown sugar
  • 1 tablespoon light sour cream
  • 3 small ripe bananas
  • 1 large egg
  • 1 1/2 cups pancake mix
  • 1/2 cup granulated sugar
  • 2 tablespoons vegetable oil
  • Vegetable cooking spray


  1. Stir together pecans, brown sugar, and sour cream. Set aside.
  2. Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.
  3. Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.
  4. Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.
  5. Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.
  6. Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.
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