Banana Caramel Pecan Sticky Muffins

Caramel Nut Topping
¼ cup butter, melted
2/3 cup light corn syrup
1 ½ cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
1 ½ – 2 cups pecan halves

Preheat oven to 400 degrees

Combine melted butter, corn syrup, brown sugar and cinnamon in a saucepan.
Sir over low heat until sugar has dissolved and is smooth.

Meanwhile, grease eight large 4″muffin cups or sixteen regular-sized muffin cups.
Divide pecans evenly between the cups.
Pour cooked brown sugar caramel mixture over nuts and set aside.

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
2/3 cup milk
6 tablespoons butter, melted
½ cup brown sugar
½ teaspoon vanilla extract
1½ cups ripe banana, mashed. (2-3 bananas)

Stir together flour, baking powder and salt. Set aside.

In a separate bowl, combine eggs, milk and melted butter.

Mix well, then beat in the brown sugar and vanilla.

Add dry ingredients and mix slightly.

Stir in the bananas; do not overmix.

Divide batter equally among the muffin cups.

Place muffin tins on a foil-lined cookie sheet and bake for 20-25 minutes or until cake tester comes out clean.

Cool five minutes before turning out onto a cooling rack.

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