I've also included these delicious muffins in my Feeding New Mom's post - check it out if you know someone who's had a baby or will soon!

You will need:

1/2 cup chopped pecans
2 tbsp sugar
1 tsp cinnamon

1 3-oz package of cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, very ripe, peeled and mashed {1/2 cup}
1 tsp vanilla
1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
Kraft caramel bits {original recipe calls for 2 tbsp caramel-flavored ice cream topping}

1 medium banana, ripe, peeled and thinly sliced
1 tbsp butter, melted

Line 12 cup muffin tin with liners. Spray with PAM. In a small bowl, combine pecans, 2 tbsp sugar, and 1 tsp cinnamon. Set aside. In your stand mixing bowl, beat cream cheese, butter, and 2/3 cup sugar until creamy.

Add the egg and mix to combine. Beat in the mashed banana and vanilla until just combined. {over mixing muffin batter makes them tough}

In another bowl, combine flour, baking powder, baking soda, and salt. Add the flour mixture one spoonful at a time while the mixer is stirring on low until just combined. Stir in 1/4 cup of the pecan mixture.

Then spoon about a tablespoon of the batter into the muffin cups. Sprinkle on some caramel bits and a slice or two of banana.

Spoon another tablespoon of the batter on top and then sprinkle some of the remaining pecan mixture on each top.

Take the melted butter and drizzle on the tops of the muffins before placing them in the oven.

Bake the muffins in a 375 degree oven for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes and then remove from pan. Serve warm, drizzled with more caramel if you like.