Oh, the magic of a cozy kitchen filled with the warm scent of bananas and maple syrup! Just last week, my neighbor dropped by with a batch of these maple pecan banana muffins, and let me tell you, it was love at first bite. The earthy crunch of pecans alongside the sweet, sticky maple syrup made me feel like I was wrapped in a soft autumn blanket—perfect for an impromptu afternoon tea with friends or just a quiet moment with a good book.
Steps
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- Mash the ripe bananas in a small bowl and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a large bowl, use an electric mixer to cream the softened butter with the maple sugar.
- Add the egg whites, mashed bananas, maple syrup, applesauce, and vanilla extract to the butter mixture, beating at medium speed until well combined, and scrape down the sides as needed.
- Gradually add the dry flour mixture to the wet ingredients, blending on low speed until just combined.
- Pour the batter evenly into the prepared muffin tin and sprinkle the crushed pecans over the top of each muffin.
- Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients
- 3 medium very ripe bananas
- 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 applesauce
- 1/2 teaspoon vanilla extract
- 1/3 cup crushed pecans
Nutritional Values
Calories: 1704 kcal | Carbohydrates: 276 g | Protein: 36 g | Fat: 60 g | Saturated Fat: 18 g | Cholesterol: 60 mg | Sodium: 1356 mg | Fiber: 24 g | Sugar: 144 g
FAQ
- Can I use a different type of sugar if I don’t have maple sugar?
- Yes, any sugar can be substituted for maple sugar in this recipe. Brown sugar is a good alternative if you don’t have maple sugar on hand.
- Is it possible to make these muffins gluten-free?
- Absolutely! You can adapt this recipe to be gluten-free by using a gluten-free flour blend instead of the white whole wheat flour.
- Can I make this recipe as a loaf instead of muffins?
- Yes, you can pour the batter into a loaf pan instead of a muffin tin to make a delicious banana nut bread. Just be sure to adjust the baking time accordingly.
- How should I store these muffins if I don’t eat them all in one day?
- You can individually wrap any leftover muffins in plastic wrap and freeze them. When you’re ready to enjoy them, simply microwave them, and they’ll taste freshly baked.
- What can I use if I don’t have pecans?
- If you don’t have pecans, walnuts are a great alternative. You can also omit the nuts entirely if you prefer a nut-free version.
Tips
- Freezing for Freshness: If you have leftovers, wrap each muffin individually in plastic wrap and freeze them. When you’re ready to enjoy one, just microwave it briefly for a freshly baked taste.
- Versatile Baking Options: If you prefer banana bread over muffins, you can easily adapt this recipe by using a loaf pan instead of a muffin tin.
- Ingredient Substitutions: If you don’t have maple sugar, feel free to use brown sugar or any other sugar you have on hand without compromising the taste.
Equipment
- Electric mixer
- Muffin tin or cupcake tin
