Moist And Delicious Maple Pecan Banana Muffins Recipe

Moist and delicious Maple Pecan Banana Muffins, so good you won’t believe they are light!

4 Freestyle Points 142 Calories

These banana nut muffins are slightly adapted from my low fat banana nut bread recipe. Here I wanted to use pecans, pure maple syrup and some maple sugar I purchased, but if you don’t have maple sugar any sugar would work. What I love about making these banana muffins is that they come out so moist, and I only use 2 tablespoons of butter in the whole batch! If you prefer, you can also make them in a loaf pan to make them into a wonderful banana nut bread.

Madison, my youngest LOVES banana muffins, so whenever I have ripe bananas on my counter I always like to bake a batch for her. Whatever we don’t eat that day is usually her breakfast the next day. In my house, these go pretty quick, but if you live alone, you can individually wrap them in plastic wrap and freeze them for a later day, then pop them in the microwave – they taste just like you first baked them.

Maple Pecan Banana Muffins

Moist and delicious Maple Pecan Banana Muffins, so good you won’t believe they are light!

Ingredients

• 3 medium very ripe bananas
• 1 1/4 cups white whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon unsalted butter, softened
• 1/4 cup maple sugar (or brown sugar)
• 2 large egg whites
• 1/4 cup pure maple syrup
• 2 tbsp unsweetened apple sauce
• 1/2 teaspoon vanilla extract
• 1/3 cup crushed pecans

Directions

1. Preheat oven to 325°F. Line a cupcake tin with liners.
2. Mash bananas in a bowl, set aside.
3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
4. In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer.
5. Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.
6. Add flour mixture, then blend at a low speed until just combined.
7. Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.
8. Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Information

Yield: 12 servings, Serving Size: 1 muffin

• Amount Per Serving:
• Freestyle Points: 4
• Points +: 4
• Calories: 142 calories
• Total Fat: 5g
• Saturated Fat: g
• Cholesterol: 5mg
• Sodium: 113mg
• Carbohydrates: 23g
• Fiber: 2g
• Sugar: 12g
• Protein: 3g

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All images and text ©Gina Homolka for Skinnytaste

posted September 30, 2018 by Gina at skinnytaste.com