Preheat oven to 400°.

Grease or line a 12-cup muffin tin.

In a small bowl, combine chopped pecans, brown sugar, and sour cream.

Set the pecan mixture aside.

In a large bowl, combine mashed bananas, lightly beaten egg, sugar, and canola oil.

Mix well until combined.

Add biscuit/baking mix to the banana mixture.

Stir just until moistened; do not overmix.

Fill each muffin cup two-thirds full with batter.

Place 1 teaspoonful of pecan mixture in the center of each muffin.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes.

Transfer muffins to a wire rack to cool completely.