Moist and delicious Maple Pecan Banana Muffins are perfect for breakfast — so good you won’t believe they’re light!
Maple Pecan Banana Muffins
Maple Pecan Banana MuffinsThese banana nut muffins are a slightly lighter take on classic banana bread. The recipe uses ripe bananas, pecans, pure maple syrup and maple sugar (or brown sugar if you don’t have maple sugar). One thing I love about this version is how moist they are while using just 2 tablespoons of butter for the whole batch. If you prefer, you can bake the batter in a loaf pan to make a moist banana nut bread instead. There are also gluten-free banana bread options if you need an alternative.
My youngest loves banana muffins, so whenever I have very ripe bananas on the counter I like to bake a batch for her. Leftovers make an easy grab-and-go breakfast the next day. If you don’t plan to eat them all within a couple of days, individually wrap muffins and freeze them. Reheat wrapped muffins briefly in the microwave for a quick, fresh-tasting treat.
Why you’ll love these muffins
- They are moist and tender thanks to ripe bananas, a touch of apple sauce and a small amount of butter.
- Pure maple syrup and maple sugar give a rich maple flavor that pairs beautifully with pecans.
- Low in added fat compared with traditional recipes, yet still full of comforting flavor.
- Versatile — bake as muffins or in a loaf pan for banana bread.
More Banana Bread Ideas
- Pumpkin Banana Bread with Pecans
- Chocolate Chip Banana Petite Loaves
- Roasted Strawberry Banana Bread
- Banana Bread with Blueberries
Maple Pecan Banana Muffins
Prep: 10 mins Cook: 35 mins Total: 45 mins
Yield: 12 servings Serving Size: 1 muffin
Calories: 142 per muffin Protein: 3 g Carbs: 23 g Fat: 5 g Fiber: 2 g
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
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- Mash the bananas in a bowl and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter with the maple sugar (or brown sugar) until light.
- Add the egg whites, mashed bananas, maple syrup, applesauce and vanilla to the butter mixture. Beat at medium speed until well combined, scraping down the sides of the bowl as needed.
- Add the flour mixture and fold or blend briefly at low speed until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the crushed pecans evenly over the tops.
- Bake on the middle rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Tips
- If your bananas are not quite ripe, let them sit on the counter in a brown paper bag for a day to speed ripening.
- For a stronger maple flavor, use maple sugar and a good-quality pure maple syrup.
- To make banana bread instead of muffins, pour the batter into a greased 9×5-inch loaf pan and bake at 325°F for about 50–60 minutes or until a toothpick comes out clean.
- Freeze cooled muffins individually for up to three months. Rewarm from frozen in the microwave for 20–30 seconds.
Last Step:
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Nutrition
Serving: 1 muffin — Calories: 142 kcal; Carbohydrates: 23 g; Protein: 3 g; Fat: 5 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 113 mg; Fiber: 2 g; Sugar: 12 g.
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