Maple, Banana + Pecan Muffins

I’ve mentioned before that I typically don’t bake very often, but lately the tables have turned. This holiday season has stirred up for me a new love for creating fresh breads (some which morphed into this), cookies, scones, cakes and now muffins.

When I started working on this recipe, I knew I wanted muffins that were a bit healthier than the rest of the treats I’ve been baking. Yet I still didn’t want to lose that rich, sweet flavor (because let’s be honest, muffins are just an excuse to eat cake before noon).

This recipe is sweetened with honey instead of granulated sugar. It’s also made with whole wheat flour and uses applesauce in place of oil or butter. Of course, if you’re like me that just means you can spread a little butter on after they’re baked without feeling as guilty. It’s the holidays after all, right?

What are you baking up this holiday season? I’d love to hear about your recipes and fresh baked creations in the comments below!

Maple, Banana Pecan Muffins
Makes about 12 regular sized muffins

1 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 large very ripe bananas, mashed
½ cup honey
3 tbsp good quality maple syrup
1 egg
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1 cup chopped pecans

1. Preheat oven to 350 degrees. Grease a muffin pan or insert paper liners.

2. Sift together flour, baking soda, baking powder and salt. In a separate bowl, mix together bananas, honey, maple syrup, the egg, applesauce and vanilla.

3. Fold the banana mixture into the dry flour mixture. Add in pecans, reserving some for topping.

4. Pour batter into a muffin tin, filling each section about 2/3 full. Top with a few additional chopped pecans.

5. Bake for about 25 minutes or until a toothpick inserted comes out clean. Serve and enjoy!