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Maple Pecan Banana Muffins

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

Maple Pecan Banana Muffins

Maple Pecan Banana Muffins, a freshly baked maple infused moist vegan muffin complimented with bits of pecans in every bite
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: banana bread muffins, banana maple muffins, banana muffins with maple syrup, banana nut muffins, Maple Pecan Banana Muffins
Servings: 12
Calories: 142kcal


  • 3 Medium very ripe bananas
  • cups White whole wheat flour
  • ¾ tsp. Baking soda
  • ¼ tsp. 1/4 teaspoon salt
  • 2 tbsp. Unsalted butter, softened
  • ¼ cup Maple sugar, or brown sugar
  • 2 Large egg whites
  • ¼ cup Pure maple syrup
  • 2 tbsp. Unsweetened apple sauce
  • ½ tsp. Vanilla extract
  • 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: 1 muffin, Calories: 142kcal

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories142
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 1.5g 8%
  • Cholesterol 5mg 2%
  • Sodium 113mg 5%
  • Total Carbohydrate 23g 8%
    • Dietary Fiber 2g 8%
    • Sugars 12g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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