I’m not (yet) a baker, but my first-ever attempt at making mini banana muffins was a success because they turned out to be fantastically delicious. Rich, moist, super-easy to make Banana Praline Muffins from Allrecipes turned me into an instant muffin maker who could please the pickiest eater (hey, it rhymes!) Below is the recipe. Try it!
INGREDIENTS
- 1/3 cup chopped pecans
- 3 tablespoons brown sugar
- 1 tablespoon sour cream
- 1 egg, lightly beaten
- 3 small ripe bananas, mashed
- 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 degrees F for 15-20 minutes or until muffins test done.
TIPS BY BIANCA:
- Use silicone muffin pans for easy clean up
- Mix in some chopped walnuts along with the chopped pecans
- I personally prefer the muffins chilled so if you’re not eating them fresh from the oven, refrigerate them for a couple of hours before serving. They keep well for about a week.
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Will try this! : )