- 1 cup bananas (2-3 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
- 2 tbsp unsweetened apple sauce
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed nuts (walnut or pecan)
- Preheat oven to 325°F. Line 12 cupcake tins 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 (or 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.
- Add flour mixture, stir until just combined. Fold in crushed nuts.
- 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.