Tender Maple Pecan Banana Muffins That Feel Indulgent Yet Stay Light

Tender, flavorful Maple Pecan Banana Muffins that taste so rich you won't believe how light they actually are!

4 Freestyle Points 142 Calories

This banana nut muffin recipe draws light inspiration from my reduced-fat banana nut bread. I was eager to incorporate pecans, genuine maple syrup, and a special maple sugar I had picked up, though plain sugar works perfectly fine in its place. The best part of whipping up these muffins? They turn out incredibly tender, and the entire batch calls for just 2 tablespoons of butter! If you'd rather, simply pour the batter into a loaf pan and transform them into a gorgeous banana nut bread instead.

Madison, my little one, is completely obsessed with banana muffins, so the moment I spot ripening bananas on my kitchen counter, I eagerly bake up a fresh batch just for her. Any leftovers from that day typically become her morning meal the following day. In our household, these treats vanish in no time, but if it's just you, wrap each one individually in plastic wrap and stash them in the freezer for later. A quick zap in the microwave brings them right back to that just-out-of-the-oven flavor.

Maple Pecan Banana Muffins

Tender, flavorful Maple Pecan Banana Muffins that taste so rich you won't believe how light they actually are!

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