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Maple Pecan Banana Muffins

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

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

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. I also have a Gluten Free Banana Nut Bread recipe!

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

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

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.

More Banana Bread Recipes:

Maple Pecan Banana Muffins

4.93 from 64 votes
4
Cals:142
Protein:3
Carbs:23
Fat:5
Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!
Course: Breakfast, Brunch
Cuisine: American
Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 12 servings
Serving Size: 1 muffin

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

Instructions

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

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

Categories:

Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light! Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light! Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!
Photo Credit: Jess Larson

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241 comments on “Maple Pecan Banana Muffins”

  1. Best muffins ever. I’ve been trying to lose weight for years and these muffins really help with my sweet tooth

  2. Avatar photo
    Joanne Mary P

    I just ate one and they are delicious. I used a big scoop and made 15 cupcakes which made them 4 points each on the new November 2022 WW program. The only negative was they stuck to the paper liner and I had to lick the paper to get every last bite. 🙂 

  3. Can the “Libby’s pumpkin can” be substituted for the 3 bananas? Somehow I have overdosed on banana bread and cannot eat that. 

  4. I just made these for the first time and they are delicious. My daughter and I both loved them. I used silicone cupcake liners and they came out of the liner easily.  I’ll definitely be making these again.

  5. Yes. It works for me. I always use the whole egg when a Skinnytaste recipe calls for egg whites when I’m baking. I do not want to waste that nutritious yolk! Here, I used one X LG egg. No problem. *I don’t do WW so I’m not sure if it would change the points.

  6. Oh Gina! These muffins are amazing! I had some maple pearls that I purchased from Milk Street and so I sprinkled some on top before I baked them. So good. I am so happy I found you. All your recipes I have tried have been amazing! My journey to proper healthy eating is going to be so much easier and delicious thanks to you and your recipes! Thank you. 

    P.S. I had lots of over ripe bananas so you Peanutbutter banana muffins are in the oven as we speak. Shhhhh, I added a few mini chocolate chips.