Caramel Banana Muffins

​This banana sitting in my fruit basket was just begging to be made into a delicious banana muffin.

​I just couldn't sit idly by and let a perfectly ripe banana go to waste. (I think I have a problem.) It just so happened that I bought a new Comfort Food magazine and in it was a recipe for caramel-banana muffins. What are the odds? - A ripe banana and a new banana muffin recipe = one happy momma. 

Caramel - Banana Muffins
1/2 cup pecans
2 Tablespoons sugar
1 teaspoon cinnamon
3 ounces cream cheese 
1/4 cup butter
2/3 cup sugar
1 egg
1 medium banana
1 vanilla
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons caramel flavored ice cream topping

Optional
1 medium banana
1 Tablespoon butter, melted
additional caramel sauce

​Line 12 muffin cups with paper baking cups. In small bowl mix pecans, 2 Tablespoons sugar and cinnamon.

​In mixer combine cream cheese, butter and sugar. Beat until light and fluffy.

​Beat in egg. 

​ Beat in banana and vanilla.

​Combine flour, baking powder, baking soda and salt. Add to butter mixture.

​Stir in 1/4 cup pecan mixture.

​Spoon 1 Tablespoon of batter into each muffin cup.

​Drizzle with 1/2 teaspoon caramel sauce.

​Top with remaining batter. If you like, top each muffin with 2 slices of banana.

​Drizzle each muffin with melted butter and sprinkle with remaining pecan mixture.

​Bake 18-20 minutes at 375. Cool in pan on a wire rack for 5 minutes.

​Drizzle with additional caramel sauce. Serve warm.

​A leftover banana has never tasted so good.

Ciao!

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