Sunday, April 22, 2012

Caramel Banana Pecan Muffins

Yet another muffin recipe to share today.  This one might not look like anything to write home about but it most certainly is.  It starts with a banana and cream cheese laced batter then adds crunchy pecans, banana slices, and (hoo-boy!) caramel bits.  Sprinkle it all with some cinnamon sugar, bake it up, and voila--muffin-induced coma.  Yes please!
Caramel Banana Pecan Muffins
{recipe source:}

1/2 cup chopped pecans
2 T sugar
1 t cinnamon

1 3oz package cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium very ripe banana, peeled and mashed (approx. 1/2 cup)
1 t vanilla
1 1/4 cup flour
3/4 t baking powder
1/4 t baking soda
1/4 t kosher salt
Kraft caramel bits (found mine at wal-mart by the choco chips. etc.)

1 medium ripe banana, peeled and thinly sliced
1 T butter melted

Line 12 cup muffin tine with liners.  Spray with cooking spray.  In small bowl combine chopped pecans, 2 T sugar, and 1 t cinnamon.  Set aside.

In mixer, beat cream cheese, butter, and 2/3 cup sugar until creamy. Add the egg and mix to combine.  Beat in mashed banana and vanilla just until combined.

In another bowl combine flour, baking powder, baking soda, and salt.  Add flour mixture to bowl/wet mixture one spoonful at a time while mixer is stirring on low just until combined.  Stir in 1/4 cup of the pecan mixture.

Spoon about a Tablespoon of the batter into each muffin cup.  Sprinkle on some caramel bits and a slice or 2 of banana.  Spoon another Tablespoon of batter on top.  Mix remaining pecan mixture and 1 T of melted butter together.  Sprinkle some over each muffin cup.

Bake at 375 for 15-18 minutes.  Cool in pan for a few minutes before removing.  (Can add a caramel drizzle to each baked muffin if you want.)

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