1. Preheat oven to 350 degrees. Line a muffin tin with paper liners, set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Combine together and set aside.

3. In a stand mixer or a large bowl with a hand mixer, combine the bananas, sugar, and brown sugar. Mix on low until combined.

4. Add the egg, vegetable oil, and vanilla. Mix on low to medium speed until all combined.

5. Add a bit of the flour mixture to the banana mixture and mix on low after each addition until all the flour is incorporated.

6. Add chopped pecans then use a spatula or wooden spoon to fold the pecans into the batter.

7. Spoon the muffin batter into each muffin liner and fill about 3/4 full. Set aside while you make the cream cheese mixture.

8. Cream Cheese Swirl: In a stand mixer or a medium bowl with a hand mixer, add the softened cream cheese and beat n medium until smooth. Add the sugar, egg yolk, and vanilla and then mix again on medium speed until combined. If too thick, add 1 Tablespoon of milk and mix.

9. Spoon about 1 Tablespoon of the cream cheese mixture and place on top of the batter of each muffin. Use a toothpick and swirl the cream cheese mixture through the muffin batter.

10. Bake for 15-17 minutes or until a toothpick in the middle comes out clean. Cool a bit and then serve!

11. Store in an airtight container.