Moist and delicious banana muffins sweetened with pure maple syrup and topped with crushed pecans – so good you won't believe they are light!
This week has been a crazy week, for those of you who missed it I was on QVC Wednesday selling The Skinnytaste Cookbook!
Here's a link to the video if you want to see it. (I never realized I talked so much with my hands until playing this back!) I was a little nervous, but honestly David is such a great host, he made it so easy. After that I flew to Pittsburgh to visit the Delallo family (I will share more about that later this week) but it feels so good to be back home in the kitchen cooking and sharing recipes.
Madison, my youngest LOVES banana muffins, so whenever I have ripe bananas on my counter I always like to bake a batch for her. Whatever we don't eat that day is usually her breakfast the next day. In my house, these go pretty quick, but if you live alone, you can individually wrap them in plastic wrap and freeze them for a later day, then pop them in the microwave – they taste just like you first baked them.
These muffins are slightly adapted from my low fat banana nut bread recipe. Here I wanted to use pecans, pure maple syrup and some maple sugar I purchased, but if you don't have maple sugar any sugar would work. What I love about making these banana muffins is that they come out so moist, and I only use 2 tablespoons of butter in the whole batch!