Stir together pecans, brown sugar, and sour cream. Set aside.

Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.

Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.

Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.

Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.

Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.