Categories: Breakfast

Ingredients

• 1 cup butter, softened
• 2 cups brown sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 3 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp table salt
• 1/4 tsp ground nutmeg
• 2 1/2 cups mashed bananas (about 5 medium)
• 1 cup toasted chopped pecans
• Vegetable cooking spray
• Cream Cheese-Honey Filling (see recipe)

Directions

1. eheat oven to 350. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; add brown sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.

2. Stir together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir in bananas and pecans just until blended. Spoon batter into 2 lightly greased (with cooking spray) 12-cup muffin pans, filling 3/4 full.

3. Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks (about 30 minutes).

4. Make a small hole in top of each muffin, using the handle of a small wooden spoon. Spoon Cream Cheese-Honey Filling into a Ziploc bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount if filling into each muffin.

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