How To Make Maple Pecan Banana Muffins
These pecan banana muffins are perfectly moist and yet light breakfast goodies that are naturally sweetened by maple syrup.
Serves:
Ingredients
- 3mediumbananas,very ripe
- 1¼cupswhite whole wheat flour
- ¾tspBaking Soda
- ¼tspsalt
- 2tbspunsalted butter,softened
- ¼cupmaple sugar,or brown sugar
- 2largeegg whites
- ¼cuppure maple syrup
- 2tbspunsweetened apple sauce
- ½tspvanilla extract
- ⅓cuppecans,crushed
Instructions
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Preheat oven to 325 degrees F. Line a cupcake tin with liners.
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Mash bananas in a bowl, set aside.
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In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
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In a large bowl cream butter and ¼ cup maple sugar with an electric mixer.
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Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.
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Add flour mixture, then blend at a low speed until just combined.
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Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.
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Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
- Calories: 136.84kcal
- Fat: 4.33g
- Saturated Fat: 1.47g
- Trans Fat: 0.08g
- Monounsaturated Fat: 1.67g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 23.59g
- Fiber: 2.40g
- Sugar: 10.58g
- Protein: 2.85g
- Cholesterol: 5.09mg
- Sodium: 138.23mg
- Calcium: 18.15mg
- Potassium: 196.08mg
- Iron: 0.66mg
- Vitamin A: 17.18µg
- Vitamin C: 3.14mg
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