Preheat oven to 375 °.

Line a muffin tin with paper cups and set aside.

In a stand mixer (or you can mix by hand) cream the bananas, pecan liquor and honey for a minute or two.

Add the egg, canola oil and vanilla until incorporated.

Lastly, add flour, baking soda and salt. Mix until well combined then add in the pecans.

Fill muffin cups almost all the way to the top then sprinkle with the turbanado sugar for garnish.

Bake for 20 minutes until the muffins are springy to the touch or a toothpick inserted comes out clean.