Directions:
- Stir together pecans, brown sugar, and sour cream. Set aside.
- Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.
- Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.
- Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.
- Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.
- Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2881.66 Kcal (12065 kJ) | ||
| Calories from fat | 853.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.85g | 146% | |
|---|---|---|---|
| Cholesterol | 190.2mg | 63% | |
| Sodium | 1710.74mg | 71% | |
| Potassium | 3949.68mg | 84% | |
| Total Carbs | 472.83g | 158% | |
| Sugars | 167.44g | 670% | |
| Dietary Fiber | 16.12g | 64% | |
| Protein | 49.76g | 100% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 14.3mg | 79% | |
| Calcium | 492.6mg | 49% | |
| Amount Per 100 g | |||
| Calories | 302.06 Kcal (1265 kJ) | ||
| Calories from fat | 89.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 146% | |
|---|---|---|---|
| Cholesterol | 19.94mg | 63% | |
| Sodium | 179.32mg | 71% | |
| Potassium | 414.01mg | 84% | |
| Total Carbs | 49.56g | 158% | |
| Sugars | 17.55g | 670% | |
| Dietary Fiber | 1.69g | 64% | |
| Protein | 5.22g | 100% | |
| Vitamin C | 3mg | 47% | |
| Iron | 1.5mg | 79% | |
| Calcium | 51.6mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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