Go Back
Maple Pecan Banana Muffins

Maple Pecan Banana Muffins

The ultimate comfort food, Maple Pecan Banana Muffins are moist and flavorful, making them a fantastic treat for breakfast or a snack. The combination of ripe bananas, crunchy pecans, and rich maple flavors will satisfy your cravings and make you want to bake them again and again.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Whisk
  • Mixing Bowl

Method
 

  1. First things first, preheat your oven to 325°F (or 163°C) to ensure the muffins bake evenly. Line a cupcake tin with paper liners to make removing the muffins a breeze once they're done baking.
  2. Next, in a large mixing bowl, mash the bananas with a fork until they are smooth. This step is crucial as it ensures the bananas blend seamlessly into the batter, providing moisture and sweetness.
  3. In another medium bowl, whisk together the white whole wheat flour, baking soda, and salt. Mixing these dry ingredients together beforehand helps to evenly distribute the leavening agent and ensures that they activate properly during baking.
  4. In a large mixing bowl, cream together the softened unsalted butter and maple sugar using an electric mixer. Beat them together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air, making the muffins lighter.
  5. Now, add the egg whites, mashed bananas, maple syrup, apple sauce, and vanilla extract to the butter mixture. Beat at medium speed until everything is well combined. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
  6. On low speed, add the flour mixture to the wet ingredients. Mix until just combined. Overmixing can lead to tough muffins, so stop mixing as soon as you don’t see any dry flour.
  7. Now, gently fold in the crushed pecans into the batter. This adds a wonderful texture and flavor. Make sure they are evenly distributed throughout the batter without overmixing.
  8. Pour the batter into the prepared cupcake tin, filling each liner about two-thirds full. This allows space for the muffins to rise without overflowing.
  9. Finally, place the muffin tin on the center rack of your preheated oven. Bake the muffins for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of baking to prevent over-baking.

Notes

Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. Freezing: These muffins freeze well! Individually wrap them and store in a freezer-safe bag for up to three months. Variations: Feel free to experiment by adding chocolate chips or dried fruit for a fun twist. Serving: Serve warm with a pat of butter or enjoy them plain; they’re delicious either way! Occasions: These muffins are perfect for brunch, as a snack, or even as a light dessert.