3 Tbsp. brown sugar
1 Tbsp. sour cream
1/3 cup chopped pecans
3 small ripe bananas
1 egg, slightly beaten
½ cup sugar
¼ cup oil
1 ½ cups pancake mix
Preheat oven to 400 degrees. Lightly grease and flour two muffin tins.
In a small bowl combine the brown sugar and sour cream; stir in the pecans and set aside. Mash bananas.
Combine the egg, sugar, oil and mashed bananas, stirring until blended.
Add the pancake mix and stir until moistened. Fill each muffin cup 2/3 full.
Top each muffin with 1 teaspoon of the pecan mixture. Bake for 10-15 minutes.
Makes 12 muffins.
