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

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

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.