Maple pecan banana muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 eggs
- 1 tsp cinnamon
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 cup chopped pecans
- 1.5 cups flour
- 1/2 tsp all spice
- 2 medium mashed bananas
- 1/2 cup milk *i used 1%
- 4 tbsp pure maple syrup
- Carbohydrate 24.5373186301977 g
- Cholesterol 1.08888888833659 mg
- Fat 1.89996443457422 g
- Fiber 0.425209562995104 g
- Protein 1.13463154415554 g
- Saturated Fat 0.294598250038238 g
- Serving Size 1 1 Serving (60g)
- Sodium 29.2548105406027 mg
- Sugar 24.1121090672026 g
- Trans Fat 0.0979693694989668 g
- Calories 116 calories
Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray.In a bowl whisk your eggs and add in milk, mashed banana, applesauce 2.5 Tbsp of maple syrup (leave other 1.5 aside for topping) Stir well.Mix in flour, baking powder, cinnamon and allspice.Pour batter into muffin tin, sprinkle your chopped pecans evenly over the 12 muffins then drizzle the remaining syrup over them using a small spoon.Bake in the oven for 20 minutes or until muffins are baked through.Let cool then using a knife scrape around edges to remove muffins.Store in fridge after day 1 and muffins will freeze well.*Note- you can leave the pecans off but they will still be 3SP, perhaps top them with a few mini chocolate chips if you can't have nuts.
