• Preheat oven to 375 degrees F and line a muffin pan with paper liners
• In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; set aside
• In another large bowl mash the bananas until creamy, add in the light brown sugar, egg, melted butter, sour cream and vanilla extract; whisk until fully combined
• Add the dry ingredients to the wet ingredients and whisk until all ingredients are combined and batter is smooth
• Fold the chopped pecans into the banana muffin batter
• Scoop the muffins batter into the lined muffin pan until they are each ¾ full
• Top each muffin batter with a sprinkle of the Brown Sugar Pecan Topping
• Bake for 17-18 minutes or until a cake tester comes out clean
• Remove the muffins from the oven and allow them to cool in the muffin pan for 5-10 minutes before serving
• If you are not enjoying immediately, allow the muffins to cool completely before storing them in an airtight container

Brown Sugar Pecan Topping

• In a small bowl combine the pecan, brown sugar and melted butter; mix to combine and set aside until ready to use