Caramel-Banana Muffins

These muffins are so good! It is a unique recipe that I got from Midwest Living magazine and the combination of the crunchy pecans, the sweet caramel and the bananas is so tasty. They taste more like dessert than a breakfast food!

Caramel-Banana Muffins From Midwest Living Magazine
1/2 cup chopped pecans
2 T sugar
1 tsp ground cinnamon
1 3-oz pkg cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 tsp vanilla
1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 T butter, melted

Line 12 regular size or 6 jumbo muffin cups with paper bake cups. In a small bowl, mix pecans, 2 T sugar and 1 tsp cinnamon.

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.

Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for regular size muffins, 2 for jumbo). Drizzle 1/2 tsp caramel topping over batter in each cup. Top with remaining batter. If you like, top each with 2 thin sliced additional bananas (I didn't do this step). Drizzle with a little melted butter and sprinkle with remaining pecan mixture.

Bake in a 375 degree oven 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.