¼ cup unsalted butter, softened
½ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
1 egg (or ¼ cup egg beaters)
1 teaspoon vanilla extract
1 over-ripe banana, peeled*
¼ cup sour cream*
¾ all purpose flour
½ cup chopped pecans, toasted**
¼ cup Craisins


Preheat oven to 350°F. Lightly grease mini muffin pan.

Cream butter, sugar, baking soda and salt. Add egg or Egg Beater, vanilla extract, banana and sour cream; beat until smooth and creamy. Stir in flour. Add pecans and Craisins and mix well. Using a 1½-inch diameter disher (ice cream scoop), fill mini muffin cavities ¾ full.

Bake at 350° F for 15 to 18 minutes, or until golden brown and middle springs back when pressed. Remove from oven and let sit for 10 minutes. Remove from mini muffin pan. Cool completely. Yield: 20 mini muffins.

**If using two bananas, omit the sour cream.

*Toast pecans for 8 to 10 minutes at 350° F.