Deliciously moist banana pecan muffins are one way to use up overripe bananas. The pecans are not mixed into the batter, but sprinkled on top with cinnamon and honey for a pleasant crunch.
Prep Time10 minutesmins
Cook Time25 minutesmins
Servings: 6muffins
Author: Marinka
Ingredients
3/4cupall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cupdark brown sugar
3tablespoonssour cream
2tablespoonsunsalted buttersoftened
1egglarge
2bananaslarge, ripe and mashed
1/2cuppecanschopped
1/2tablespoonhoney
1/2teaspooncinnamon
Instructions
Preheat your oven to 350 degrees F and line a 6-count muffin pan with cupcake liners or half a 12-count muffin pan. Set aside
Mix flour, baking soda and salt.
In another bowl mix dark brown sugar, sour cream and butter and beat until light and fluffy. Add the egg and blend.
Add flour mixture and mix until combined, then add mashed bananas and mix again until combined again.
Mix pecans, honey and cinnamon and set aside.
Divide muffin mixture over muffin liners and sprinkle with pecan/honey/cinnamon mixture.