Sunday, July 9, 2017

Maple Banana Muffins

We bought bananas at Costco last week and weren't able to use them all before they became over ripe. Instead of throwing them away I whipped up these easy muffins that were devoured by my girls. The original recipe called for crushed pecans on top, but my daughters go to a nut free camp, so I omitted them. The muffins came out nice and moist, but not too sweet. These are perfect for breakfast or snacks. I am gearing up to make another batch for camp this week! I like to make muffins instead of banana bread because it is easier to freeze and defrost a few muffins at a time instead cutting up an entire loaf.
Maple Banana Muffins
Source: Skinnytaste
Yields: 12


  • 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

  • Directions:
    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.

    Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

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