3 Tblsp. brown sugar
1 Tblsp. sour cream
3 small ripe bananas
1 egg
1 1/2 cups pancake mix
1/2 cup sugar
2 Tblsp. vegetable oil
Stir together pecans, brown sugar, and sour cream. Set aside. Mash bananas in another bowl. Add egg and next three ingredients. Stir only until dry ingredients are moistened. Place paper baking cups in muffin pans, and spray cups with Vegetable cooking spray. Spoon batter into muffin cups, filling 3/4 full. Carefully spoon pecan mixture evenly in center of each muffin. Bake at 400 degrees for 18 to 20 minutes or until golden. Remove from pans immediately and cool.
(You can freeze these and have them with breakfast.)
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