Maple Pecan Banana Muffins

Ingredients

• Banana

  Raw

  3 medium or 354g

• Wheat flour

  Whole-grain

  1 ¼ cup or 150g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

• Brown sugar

  ¼ cup unpacked or 36g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Maple syrups

  ¼ cup or 81g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  2 tbsp or 31g

• Vanilla extract

  ½ tsp or 2g

• Pecans

  Nuts

  ⅓ cup, chopped or 36g

Directions

1. Preheat oven to 325 degrees F. Line a cupcake tin with liners.
2. Mash bananas in a bowl, set aside. In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and 1/4 cup brown 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.
4. Add flour mixture, then blend at a low speed until just combined. Pour the batter into the prepared muffin tin.
5. Spread the pecans evenly over the muffins.
6. Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Recipe inspired by: http://www.skinnytaste.com/2014/09/maple-pecan-banana-muffins.html

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