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Grab a muffin for breakfast on the go.

Coley L. Bailey, Coffeeville, Mississippi
Recipe by Southern Living January 2004

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Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

181 calories; calories from fat 31%; fat 6.2g; saturated fat 0.8g; mono fat 3.2g; poly fat 1.8g; protein 2.8g; carbohydrates 30g; fiber 1.5g; cholesterol 22mg; iron 0.8mg; sodium 205mg; calcium 49mg.
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