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1
Preheat oven to 400 and spray 12 muffin cups with non-stick spray.
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2
Place the banana in a small mixing bowl and mash with a fork.
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3
You should have 1/2 cup mashed banana.
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4
Stir in the yogurt, egg and vanilla just until combined.
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5
Set aside.
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6
Place the muffin mix in a large mixing bowl and make a well in the center.
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7
Pour the yogurt mixture into the well and stir just until combined.
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8
Pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well.
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9
Fold them into the batter until just combined.
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10
The batter will still be a little bit lumpy.
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11
Spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full.
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12
Set aside.
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13
To make the topping, place the pecans, brown sugar and flour in a small bowl and stir together.
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14
Add the butter, mashing it with a fork until the mixture is crumbly.
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15
With your hands, sprinkle a heaping teaspoon of the topping on each muffin.
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16
Place the pan in the oven.
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17
Bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
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18
Cool on a wire rack for 5 minutes before removing from pans.
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19
Cool 15 minutes more before serving.
