STIR together pecans, brown sugar, and sour cream. Set aside.
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 min or until golden. Remove from pans immediately, and cool on wire racks.
You can freeze muffins, if desired. To reheat, microwave at HIGH for 1min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 49 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 18.9mg||6 %|
|Sodium 178.3mg||6 %|
|Potassium 182.4mg||5 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 28.6g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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