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:

Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!
Print WW Personal Points
4.92 from 61 votes
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Maple Pecan Banana Muffins

142 Cals 3 Protein 23 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 12 servings
COURSE: Breakfast, Brunch
CUISINE: American
Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!


  • 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


  • 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.


Serving: 1muffin, Calories: 142kcal, Carbohydrates: 23g, Protein: 3g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 113mg, Fiber: 2g, Sugar: 12g
WW Points Plus: 4
Keywords: banana bread muffins, banana maple muffins, banana muffin recipe, banana muffins with maple syrup, banana nut muffins, Maple Pecan Banana Muffins
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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  1. 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.

  2. What would the temperature & time be for making this in a loaf pan? 

  3. These are excellent!!! You do not feel like you are missing one thing. Make them. 

  4. 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.

  5. 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.

  6. LOVE – i hate to feel like i’m losing out if i do “healthy” LOL but that’s NOT THE CASE HERE!!! You won’t believe how tasty, moist, delicious these are! Pay attention at 25minutes – depending on your oven they MIGHT already be done with the toothpick test – even 20 if you’re doing convection – Thank you to an earlier reviewer for that tip – WONDERFUL – storing in air tight container – wish i could leave a pic cuz it turned out just as beautiful as she said it would – Thanks!

  7. These are amazing!! How long are they good for if I refrigerate them? How long if freezing them? Thanks!!

  8. Really good! Used Dark Brown sugar instead of maple sugar & added a tiny bit of Maple extract. Don’t taste light at all. Hit with the family. 

  9. Absolutely delicious! Really some of the best muffins I’ve tasted…I can’t believe they’re light!

  10. Can I freeze these muffins?

  11. Absolutely delicious and a great source of fiber from the whole wheat flour and the bananas. My home smells amazing. Will definitely make again.

  12. Can I use white flour if I don’t have wheat flour?  And how would that change the point value?


  13. I’ve made these twice now. They are the perfect fall muffin for these cooler days and are delish!!

  14. I love, love, love these muffins just as they are. With fall coming, would it be possible to use all the same ingredients, but switch the bananas for pumpkin puree and add some fall spices?

  15. Moist and fluffy! So good! I made the recipe as is with brown sugar. 

  16. These are very delicious! I didn’t mix the nuts in instead I put them on top of the batter and then drizzled a very small amount of maple syrup on top! My fav

    • Really good! Used Dark Brown sugar instead of maple sugar & added a tiny bit of Maple extract. Don’t taste light at all. Hit with the family. 

  17. Thinking of adding in some protein powder but not sure if I should take away any of the flour if I do this. Anyone have experience with adding in protein powders?

  18. Made these yesterday and they are awesome. I had to freeze the rest so i didn’t eat them all at once. I didn’t have maple sugar, so i used the brown sugar. I also added a tablespoon of ground flaxseed. Next time I might use a little less brown sugar. They are a little too sweet, but my applesauce, even though it’s unsweetened, is on the sweeter side.

  19. Delicious!! Very easy to make, my house smells so good. Thank you for this great recipe. 😋

  20. What a delicious muffin. Made yesterday with brown sugar. A great treat with a cup of coffee or hot tea.

  21. Great muffins! I adjusted the flour based on what I had on hand. I did 3/4 cup of all purpose flour and 1/2 cup of oat flour (blended rolled oats into a flour consistency). It turned out wonderfully! It only took about 25 minutes to bake. 

  22. These are amazing!  I have made them 3 times already! I did read a tip to cut up the bananas and freeze them for about one hour before using them in the mix. I do think that makes these muffins even more moist.

  23. Is there a way to not use the granulated sugar portion of this recipe and still have it turn out delicious?  I only use maple syrup and/or honey in my cooking.

  24. Very tasty and light!  I used regular sugar because that’s what I had, and 2 whole eggs that were on the small side. Muffins were done at 25 minutes, so I’d advise to start checking them at 20 minutes or so. I folded in the nuts, and they came out great!

  25. Both my partner and I love this one. I made them last week along side the Penutbutter muffins on this site.
    We both love this one they are so moist,soft and fluffy. I added this one to my cook book!! 100% a keeper !

  26. If you make in a loaf pan, shouldn’t the oven temperature be increased to 350 degrees?

  27. I love a good muffin, but most of them are so high in calories and fat!. These muffins are just as described — delicious and light, too. I’m planning to make several batches and give them at Christmas to friends who are health-conscious and love muffins!

  28. How many muffins does the recipe make?

  29. I’ll echo an earlier comment, that this tastes exactly like the banana bread offered at Starbucks, just much healthier! This recipe is super simple and the result is spectacular. My husband and I were both thrilled with how they came out! Thank you! Thank you!

  30. These are DELICIOUS. First time they were dry. Second time, I started checking doneness at 20-min mark. I added blueberries and replaced maple syrup with agave and used coconut sugar instead of maple sugar. I also gently folded the flour and blueberries in instead of using a mixer. I think the mixer made them tougher/drier the first time. These are gems!!

  31. My husband made these for us today. They are absolutely delicious.

  32. Can you sub with Bob’s Gluten free baking flour? 

  33. I don’t like eggs. What can I us as an alternative.

  34. I love this recipe,but tweaked it slightly. I used 2 whole eggs and left out the butter. I did not have maple syrup so I substituted honey.
    I did not use an electric mixer. I just mixed wet and dry together.  I did not want to overmix them and have them come out chewy. 
    They baked in about 20 minutes. Delicious! Thanks again for the recipe.

  35. Delicious!!! My kiddos begged me for seconds and thirds! Followed the recipe exactly, by left out the pecans and added a little chocolate chips! 

  36. I made then with my boys this morning and everyone loves them! Thanks for another delicious recipe!

  37. These are the banana muffins of my dreams!

  38. My family loves these with breakfast this morning!

    I created this as a food item in the WW app so I could track it for my breakfast. I used the nutrition facts you provided and the Smart Point total came out to 6 points. How did you get 4?

    • Glad you enjoyed it J.J.! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

    • If you use the nutrition factors it counts zero points food as having points.  Use the recipe builder, it will come out to 4 points I’m sure.

  39. I made these this morning & they are delicious & moist! I had to make a couple of substitutions. I was very low on brown sugar & didn’t have any maple sugar so I used coconut sugar. I also didn’t have white whole wheat flour. I did have whole wheat but felt they would come out too dense & not as tender.  I used whole wheat pastry flour & they were soft & tender. I’ll definitely be making these again! Thank you, Gina, for another delicious recipe????????

  40. Hi,  

    What would you suggest for proper storage? Because of the ingredients, I’m not sure if they’re safer in the fridge or on the counter. Mine are currently in a well-sealed, plastic container on the counter. Btw… these are delicious! My healthy skeptical boyfriend even likes them! 


  41. How long would I bake this if I made banana bread instead ?

  42. I caught my husband taking the last 3 out of the freezer for his breakfast this morning. Will definitely be making these again!

  43. These look delicious but I’m lactose intolerant.. what can I use in place of butter? Would love to try these 🙂

  44. Why 2 Tbsp of applesauce?

    • Applesauce is often used in baking to add moisture in the absence of oil or shortening to lower the fat content and to make it healthier.

  45. How about using oat flour?

  46. So delicious!  I used two frozen bananas that I thawed in the microwave plus one ripe banana that needed to be used.  Also used coconut sugar in place of the maple sugar. Yum!

  47. So delicious! Very moist and full of flavor. I swapped out the brown sugar for Swerve and the calories dropped to 112.

  48. I made these and doubled the recipe so I could freeze some. They were so moist and yummy!  My whole family loved them! 

  49.  If you replace the maple syrup With Walden Farms pancake syrup, with that lower the points?

  50. I only have all purpose flour on hand, is this ok to use?

  51. I have a question, if making these with pumpkin puree instead of the banana, are there any adjustments that need to be made?? Also thought of using almond flour instead of whole wheat…

  52. Another winner! Thanks Gina!

  53. Omg make these ASAP!!! So delicious and easy to make. They taste almost EXACTLY like the banana nut bread from starbucks which I haven’t been able to eat on weight watchers. So glad to find a low point alternative!!!

  54. Looks delicious.  Can I make in an 8 by 8 pan?

  55. Made a batch for this weeks breakfast, it’s going to be busy, and I will be eating breakfast on the run.  I can’t wait to make them for my granddaughters!

  56. These are delicious.  I didn’t have maple sugar so subbed packed brown sugar.  That increased the points to 5.  I will try w maple sugar next time.  Thank you for sharing this recipe, Gina!!  Yum!!

  57. Yum! These look super delicious. The combo of pecans and sweet things is just delicious. 🙂

  58. Made these tonight. Opted to fill the muffin cups and got 9 muffins instead of 12. Divided the total calories accordingly to figure out the total for each. They are moist and delicious. They make a perfect breakfast for my daughter when she is running out the door. 

  59. Really good! Made these into mini muffins, recipe made 30 and baked at same temp for 15 minutes. I used a little less than 1/3 cup pecans and they came out to be 59 calories each.

  60. Husband BIG fan, couldn’t rave enough!  Since I’m not as big a fan of bananas, I made a second batch with acorn squash. Gotta say it’s also a keeper. Thank you for your great recipes.  Has helped me to take off 11 lbs in 2 1/2 months.  Will continue to choose your recipes even after I reach my goal. Thanks again 

  61. I’d love to make these this weekend with the overripe bananas I have sitting on my counter, but I don’t have any WW flour. Would I make this with 2 cups white flour and decrease the baking soda?

  62. Can I use whole eggs instead of just whites in this recipe tks

  63. Could you substitute the whole wheat flour for coconut or almond flour?

  64. I just whipped up a batch tonight! I subbed walnuts for pecans as I had them on hand. Hope my kiddos enjoy them in the morning! Thank you for another great recipe!

  65. I have some frozen, very ripe bananas–should I use one less banana because they are frozen or are 3 ok?   Would the extra moisture in the frozen bananas make the batter too thin?

  66. can I use sugar free maple syrup. I am diabetic etc.

  67. Could you use sugar free pancake syrup in this recipe?

  68. looks good – where do you buy maple sugar?

  69. Hi Gina 
    I’m GF and dairy free. Can I use GF flour in replace of whole wheat ? And what would be the amount. New to
    Substitutions.  These look delic. Would love to make !!

  70. Definitely want to make these, but I don’t have maple sugar. Could I add some maple extract instead, and if so, how much should I add? Thank you!

  71. I made these and I am NOT a baker. Super easy to make and absolutely DELICIOUS. I will always keep a supply of these in my freezer.

  72. I’m unable to read the recipe also. It sounds great!

  73. Where is the recipe?

  74. Is it something with viewing on my IPad? The actual recipe isn’t showing up or should we just use the other recipe linked?

  75. I’m sorry, but I don’t see the actual recipe posted? 

  76. I think I’m missing the recipe could you repost?

  77. Where’s the recipe?  Don’t see the list of ingredients. 

  78. Where is the recipe? I was unable to find it. I found the low fat banana nut bread but not these muffins v

  79. Where is the recipe? I’ve clicked on this multiple times but 8m not getting the ingredients…?

  80. I am having trouble viewing the recipe. It seems to have gone missing from the page.

  81. Hi Gina,
    I can’t find the recipe link. These sound delicious I can’t wait to try them. Thanks for all you do!

  82. The recipe itself is not showing up in the post. Would love to make these though, if that can be fixed.

  83. For some odd reason, i can’t find the ingredient list and directions for this recipe. I really wanna make them. How am I missing it? I’ve always been able to see the recipe. I’ve looked all over this page. HELP!

  84. These muffins look wonderful! Can’t wait to try them.
    Why do you use egg whites and not whole eggs? 

  85. Hi, I’m guessing as with any nut you can substitute? I’m allergic to pecan’s but not walnuts or almonds. Either of those can be subbed for pecans? My mom would make a walnut pie instead of pecan since I can’t have them.

    Thanks! Can’t wait to give these a shot.

  86. I did the calculations on these muffins, did it just like the recipe and it comes out to be 5 pts according to my WW calculator in my WW app. Please explain. I was so excited when I saw 4 pts. But when I entered it in it came out more. Please let us know how we can get it down to 4 pts. By the way I used brown sugar instead of maple sugar. Thanks 

    • Hi Susan! Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  87. Made these yummy muffins this morning!  Delicious and filling!

  88. Can you use whole egg?

  89. Pingback: The Best Healthy Muffin Recipes Out There! - Fit Foodie Finds

  90. These were delicious! Followed the recipe as written except I didn’t have applesauce so I used Greek yogurt.
    Will definitely make it again.

  91. Loved the flavor of these.  Next time I will just spray the muffin tins with
    cooking spray.  The muffins stuck to the paper liners.

  92. Amazing! So delicious. Co-workers couldn’t believe these were “light”. Only changes I made were subbing sugar free syrup for the pure maple syrup (just because that’s what i had on hand), adding some cinnamon, and adding chocolate chips. Because chocolate makes everything better!

  93. So tasty! I made a few changes based on what I had on hand: I didn’t have maple sugar, so I used dark brown sugar. I also added a 1/4 tsp of cake spice (a baking spice blend), and I used a full teaspoon of vanilla. As a result, I didn’t think the muffins had a strong maple flavor, but I didn’t expect them to after the changes I made. I also mixed the muffins by hand (I used really softened butter). I baked them for just 23 minutes, and they were the right density/moistness that I like in a muffin. I’ll definitely make these again!

  94. Sounds great.  Can you leave the applesauce out?

  95. I made these for my daughter and son-in-law (we’re all on WW), but my baby granddaughter is crazy for them!  They put her in her high chair, and she says “Muffin? Muffin?”  Today I thought I’d throw some shredded zucchini into the batter. She’ll never know. 

  96. Can you substitute something for the butter?

  97. Delicious!

  98. just made, tasty but my family all thought they were too sweet (I used brown sugar).  I’d cut down the brown sugar and definitely the maple syrup next time.

  99. just made, tasty but my family all thought they were too sweet (I used brown sugar).  I’d cut down the brown sugar and definitely the maple syrup next time.

  100. This was such a great recipe. I used mushy brown bananas, substituted the butter with 2tbsp. of canola oil (due to milk allergy), and whole wheat flour (I had when I made your blueberry/oatmeal muffins). Since I used the oil, I blended everything together, except the dry ingredients. So delicious!! It’s really hard to eat only one…I can’t !! And they didn’t stick to the paper liner like someone mentioned. That does happen to me when they need a bit more time in the oven. 

  101. These are wonderful!  I added a little brewers yeast, flaxseed, oats and protein powder for my daughter who is breast feeding. We are calling them “lactation Muffins”! Once again your recipes are a hit!!!

  102. Delicious!  Not sure why only the egg whites are used when whole eggs are “free” in the WW’s Freestyle program though.  Thanks for another delish recipe!

  103. Congrats! Nect, your own cooking show???

  104. Pingback: Skinnytaste Meal Plan (March 19-March 25) – Feedgi

  105. I’ve put this recipe into the WW recipe builder and I cannot for the life of me get it down to 4 points (it’s saying 5). Did you use any unique ingredients that would be lower in points? I tried maple and brown sugar (I used brown). I’ve never had this issue before so I’m perplexed! But they’re DELICIOUS! I haven’t eaten any baked goods like this since starting WW!! 

    • I will double check.

      • I get 5 points also, using both the recipe builder and the calculator w/Gina’s nutritional info. Which is a bummer, because I had a couple of these before I decided I’d better double check. 

        They do taste great (definitely will grab some maple sugar for next time, as the maple flavor was very subtle with brown sugar & maple syrup). They bake up to a nice size muffin- not giant, but they fill the muffin liner. I will also try baking them for  closer to 38 minutes, as it’s hard to tell if they’re slightly under-baked, or just dense and moist from the banana.

      • I just checked and still get 4.

  106. Has anyone made this with almond flour?  Any tips?

  107. These are by far my favorite muffins! Very moist and flavorful! Thank you Gina!

  108. Made this recipe today and they’re delicious!  Love that only natural sugars are used here and I will definitely make this recipe again, very soon in fact!  Gina, thank you for all your delicious recipes, they never disappoint!

  109. I am gluten free and so many gluten free muffin recipes call for so much fat. I was so excited that these turned out so moist and delicious. The bananas I used were not quite as ripe as I would have liked. I peeled them and zapped them in the microwave for a few minutes to get them to release some of their moisture. Mashed everything together and used 1/4 cup almond flour with a cup of gluten free flour blend. My hubby said these should be dessert. Thank you for another winning recipe.

  110. Gina
    Congratulations on your new Cookbook. you did an amazing job on the QVC presentation. I love your recipes. Have an awesome Sunday

  111. Pingback: Let's Express The Best Healthy Muffin Recipes Out There! - Let's Express

  112. Pingback: Maple Muffins – Our Big City Life

  113. I want to make these to take to a work breakfast meeting tomorrow, but I’d like to make them in the mini muffin tins. Wonder what cooking adjustments I would need to make? Any ideas???

  114. I made these yesterday. They are just delicious! I love that they are not sugary sweet. *I really like the texture, not too dense. My husband had been wanting me to make muffins for breakfast & we have decided this is the one! Thanks for the recipe!

  115. Hello,

    I don’t have a mixer. Can I melt and mix the butter or can I smash the butter using a fork.

  116. Hi Gina! Any suggestions on building more protein into these muffins? They look too tempting and like they won’t be filling!!! But I’m sure they’re Going to be delicious!!! Hmmm…

  117. Gina, how long do you microwave for to defrost these from the freezer? The recipe was wonderful! Thank you! 

  118. I made these as part of the Christmas presents for my coworkers. Everyone loved them! The only thing I changed was I added cinnamon (about 1/4 tsp). Will definitely be making again!

  119. Pingback: Fall Baking | Being Mrs. Pierce

  120. I love these muffins.  I mix the crushed pecans right in the batter.  It tastes just like banana bread.  It’s perfect with a cup of coffee in the mornings.  I don’t normally freeze foods, but these freeze beautifully.  I wrap them individually in saran wrap and place all in a big ziploc freezer bag.

  121. I have been making these for breakfast. I use maybe 1-2 tbsp of maple syrup, 1-2 tbsp of sweetened apple sauce (couldn't find unsweetened at my grocery store), and 2 tbsp of brown sugar and they are sweet enough. The bananas add enough sweet taste all on their own.

    Two things to note before you try them:

    – They will stick to the liners until they are ALL THE WAY cool. I mean, like, 6 hours+ worth of cooling time. Low fat recipes often do. Don't worry. When you grab one the next day, they'll peel out with ease.
    – They have a touch of a rubbery/bouncy bite to them. Not sure what it is, but if you're hypersensitive to textures while you eat, just beware. It doesn't take away from the awesome flavor, though. They are nearly as good as a number of banana bread recipes I've tried throughout my life. Aside from the texture, these do not taste "skinny".

    Really fantastic recipe. Thank you!

  122. I blended the bananas and applesauce (4 tbsp and omitted butter to even out liquids) in my Nutribullet b/c my little girl doesn't like chunky muffins. So delicious. Dense and moist 🙂

    • I had 6 ripe bananas sitting on my counter, and this recipe popped up on Facebook! I made a double batch, and they taste great. FYI I even sprayed my liners and they still stuck a little bit. 

  123. Does the batter freeze well? If I only wanted to bake 6 at a time, could I freeze the rest for another day or is it best to just half the recipe?

  124. Can I use very ripe, brown bananas?

  125. Do you think it would come out the same if I made into a loaf, instead of muffins? 🙂

  126. These are currently cooling on my kitchen counter, and I am eating one with golden raisins and walnuts. Very light and not as banana-y as I thought! I love this recipe, shoutout to the creator! 🙂

  127. I just made these and they are fabulous! I live in England and used the flour I had in the house – 'strong wholemeal' – but they are absolutely delicious. I tossed in some blueberries because I had them and the flavour, along the maple syrup, is reminiscent of a blueberry pancake. Yummy!

  128. I couldn't find my pecans so I topped it with almonds and also added nutmeg to the batter! Can't wait to eat them in the morning, also all we had was gluten free flour….

  129. I love these! Would like to make into mini loaf as gifts, would I change anything in the recipe?

  130. Gina, these are DEVINE!!!!!!!!!!!!!!! Love, love, love this recipe!! Do you suggest storing these in the fridge?

    Also I'm in love with the new cookbook! I've already tried several recipes! Thank you so much! You Rock Girl!

  131. Can you tell me what size muffin tins are used. I love making muffins and a lot of recipes leave out the size of tins they are basing the quantity and nutritional facts on. I'm assuming these are mini?? Thanks

  132. So simple and full of flavor! These muffins are extremely moist! Just little pieces of perfection! Thank you for sharing an amazing recipe! Can't wait for my family to enjoy them! ( FYI I made banana bread last week and it was horrible I think I have redeemed myself LOL)

  133. I'm eating one of these right now! Got up extra early this morning to make them for my boyfriend who will be working from my house today. They made the place smell divine and they are SOOO good!! My new favorite! I used organic whole wheat floor and Twin brown sugar because the boyfriend has type 2 diabetes. I added some walnut into the mixture as well as on top for more crunch. Perfection! Thank you so much Gina.

  134. What is maple sugar? and where can you find it?

  135. Can whole wheat flour be used in place of white whole wheat flour?

  136. Delicious!!!!!! They were very easy!

  137. You are adorable! Your appearance on QVC was so good! I look forward to your cookbook. I've preordered from Amazon already and have bought multiple copies for friends and family. When I make a dish of yours, it ALWAYS gets rave reviews.

  138. Great job on QVC – I pre-ordered the book – can't wait to get it. I sent my receipt to the address you listed – will I get the bonuses? I hope so.

  139. These are our new favorate muffin, we added a half cup of less sugar dried cranberries for texture. They are wonderful, next time I'll make a double batch so I can freeze some, or share!

  140. I just made these (but with chocolate chips instead of nuts). They were extremely yummy and sweet – but they were kind of flat – definitely didn't pop up like some other recipes. But really good!

  141. I made these last night (had to sub a 1/4 cup of walnuts in, though because it was the only nut I had) and they are just amazing. They taste like the most indulgent muffin I've ever eaten, but they're startlingly healthy. I love them! Wonderful recipe!

  142. This looks amazing! My little man loves bananas as well.

  143. How would these be if almond flour/meal were substituted?

  144. Just threw away some overripe bananas. Curses!

  145. what can i use instead of apple sauce since i dont have it handy?

  146. I've never made muffins (!), so help me out here – is this recipe for 12 full-sized muffins, or should I be using a mini-muffin tin? Thanks.

  147. Talking with your hands is a wonderful expression of passion – never apologize!
    Looking forward to getting your book.

  148. Gina – and other commenters – what do you end up doing with your egg yolks with these eggwhites-only recipes? Recipes take 2-3 eggs and if you double the batches, it sounds like a waste to discard the best part of the egg. As a single eater with no fear of cholesterol, I'd like to hear your options. 🙂 Are there substitutions?

    • I toss them…. or sometimes cook them for my doggie! You can add the whole egg if you wish, it won't change the results.

  149. I am SOOOO making these ASAP 🙂
    Congrats on your QVC debut and of course your cookbook which I pre-ordered several weeks ago from K-Mart and can't wait to get it!!!

  150. i love your blog. i have suggested to one of the giant eagle market districts your name and blog and mentioned you have a new book. i hope they listen to my request so i can meet you. here is a recipe i made using banana, applesauce and pumpkin for a healthy banana cupcake. however i used a cake mix. here is the link for anybody interested. thanks

  151. LOOOOVE this light recipe!! Totally trying this out! XOXO! You are amazing and did soooo soooo well! Great job!

  152. I am eagerly waiting for your cookbook to arrive and hope it does before an upcoming trip we have planned. Loving these banana muffins and the pecan topping!

  153. Just watched the video!! I love David and I am so sorry I missed it. Congrats on making David do the happy dance. Now I need to make that eggplant lasagna. I can't wait to get my book!! Congrats again, Gina!! You're so adorable… 🙂

    • Thank you! It was zucchini lasagna actually but heck, eggplant would be just as good! I was so happy I got a happy dance from David!!

  154. Congratulations on getting to go on the show, that looks really cool 😀 I can understand the nerves though, touchê on doing so well 😀 And these muffins – YUM! They look absolutely stunning 🙂 I hope you've had a great start to your week, and enjoy your kitchen 😀 x

  155. Mmmm, I would love to try these with xylitol!

  156. I just bought some maple sugar and had no idea what I was going to do with it. I was just intrigued by the ingredient. Now I have a good idea of what's in store for it! Bookmarking this to try soon.

  157. My family would go nuts for these!

  158. I'm baking for Macmillan Coffee Morning on Friday….now, guess what I'm baking! 🙂

  159. These sound perfect! My kids beg me for muffins all the time, I have ripe bananas as a matter a fact 🙂

  160. I'd love to try these! Might give it a shot with some gluten-free flour! The combination is perfect for this time of year!

  161. Looks amazing – I love the combo of banana and maple syrup!

  162. If I am not mistaken, the maple syrup shows up twice in the recipe shown here. I assume that is a typo? Thanks

  163. These sound divine. And timely, since I was just thinking about how I could adapt my fave banana recipe to more fall-like.

  164. I ordered my cookbook also I can't wait too get it.

  165. These look yummy! I preordered your new cookbook and can't wait to receive it 🙂