- 2 Plain Bagels, Standard size
- 1/2 cup Milk
- 1 Egg
- 2 tablespoons Butter, Melted
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Brown Sugar
- 1 cup Mashed Banana, Ripe
- 1/2 cup Pecan Bits, Divided
Preheat the oven to 350°F.
Cut the bagels into bite sized pieces and spread out evenly on a baking sheet. Bake for 10 minutes. Let cool.
Whisk together the milk, egg, butter, vanilla, sugar, and banana. Stir in the toasted bagel cubes. Refrigerate the mixture for 30 minutes.
Reserve 2 Tablespoons pecan bits. Stir the rest of the pecans into the egg/bagel mixture.
Spray a muffin tin with non-stick baking spray. Divide the mixture evenly into 9 muffin cavities. Sprinkle with the reserved pecan bits.
Bake for 30 minutes. Let the muffins cool in the pan for 4-5 minutes. Remove and serve warm with maple syrup.