- 1/3 cup chopped pecans
- 3 tablespoons brown sugar
- 1 tablespoon sour cream
- 1 egg, lightly beaten
- 3 small ripe banana, mashed (about 1 cup)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1-1/2 cups packaged pancake mix
- In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Yield: about 1 dozen.
Reviews for Praline Banana Muffins
"I took the advise of previous reviewers and doubled the praline portion. They were wonderful! I did overflow the muffin cups so I would recommend sticking with the 2/3 full!"
"I was a 1/4 cup shy on my pancake mix so I added cocoa. They turned out so yummy. Also would have loved more praline center."
"These were quite tasty and smelled absolutely heavenly when they were baking. The praline topping was the best part; I agree that doubling it and putting it in the middle of the muffins would be a good change."
"These muffins were yummy....loved the praline, next batch I think I will double it and layer the muffin"
"These were very yummy but next time I am going to try to reduce the oven temperature to 375 or maybe even 350. I checked them after baking for 9 minutes and they were overdone and very browned on the bottoms. They were still delicious though and I hope to make them again."
"I just finished making these muffins. They baked up golden, moist and fragrant with the aroma of bananas. The only modification that I made was that I added some vanilla to the batter."