Description
Delicious banana pecan muffins with a creamy center, perfect for breakfast or a snack!
Ingredients
Scale
- 1 ½ cups mashed bananas (3 medium bananas)
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 3 Tablespoons oil
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup chopped pecans
- 8 oz. cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg yolk
- pecan halves for the top
Instructions
- Preheat the oven to 350 F. Line standard muffin pan with paper liners and set aside.
- In a small bowl, whisk together all-purpose flour, baking soda, baking powder, and salt, then set aside.
- In a large mixing bowl combine mashed bananas, sugar, brown sugar, vanilla, oil and an egg. Mix just to combine.
- Add flour mixture and mix on low, just to combine.
- Fold in chopped pecans.
- To make the cream cheese mixture, beat softened cream cheese, vanilla and sugar until smooth. Add egg yolk and mix just to combine.
- Fill paper liners with banana mixture about 2/3 to ¾ full. Using a spoon, make a dent and drop a Tablespoon of cream cheese mixture in the center. Using a toothpick or a wooden skewer swirl the cream cheese and banana mixture just a little.
- Place pecan halves on top of each muffin and bake for 18-22 minutes.
Notes
- Make sure not to overmix the batter for fluffy muffins.
- Store leftover muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg