These banana pecan muffins have a fun twist – maple syrup! Maple syrup is a great alternative for sweetening things up without using table sugar. These banana pecan muffins will surprise your tastebuds with a hint of the sweet syrup. It’s not a super strong maple flavor, but it will remind you of the perfect autumn evening. Banana pecan muffins are an amazing fall-themed option for breakfast. You can grab one of these on your way out of the door and know that you’re fueling your body well. They’re perfect for giving a carb-fueled energy boost that will hold you over until lunch. You can make a batch when the week starts and have a healthy breakfast or snack option for the week.
For more healthy breakfast options, check out these Blueberry Lemon Yogurt Muffins.
Three reasons why you need to make this recipe!
Bananas, pecans, and maple syrup make a fun fall treat.
The flavor is delightful in these muffins. They’re perfect during a chilly autumn morning for warming you up from the inside out.
It’s a great way to sneak some healthy sugar into your kids.
You can feel great about making these for your kids since there is no unhealthy white sugar. They won’t even mind or know that they’re “missing out”
Even with all the flavor these provide, they’re under 150 calories each.
Normally when something is flavorful, it’s packed with either sugar or fat – like butter. These muffins don’t have either of those, but they’re still delectable.
Ingredients you need to make Banana Pecan Muffins:
- 2 eggs
- 2 medium, mashed bananas
- ½ cup 1% low fat milk
- ⅓ cup unsweetened applesauce
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ cup chopped pecans
How to make Banana Pecan Muffins (step by step):
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and add in the milk, mashed banana, applesauce, and 2.5 tablespoons of maple syrup. Leave the other 1.5 tablespoons of maple syrup aside for the topping).
- Mix in the all purpose flour, baking powder, cinnamon, and allspice.
- Pour batter into the muffin tin, sprinkle the chopped pecans evenly over the 12 muffins, then drizzle the remaining syrup over them using a small spoon.
- Bake the muffins in the oven for 20 minutes, or until muffins are baked through.
- Let them cool then, using a knife, scrape around the edges to remove the muffins.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 129, Fat 3 g, Saturated fat .52 g, Carbs 22 g, Fiber 1.43 g, Sugars 8.24 g, Sodium 69.38 mg, Protein 4 g.
WW Points
- Eggs 0 points
- Medium mashed bananas 0 points
- 1% low fat milk 2 points
- Unsweetened applesauce 0 points
- Pure maple syrup 9 points
- Vanilla extract 0 points
- All purpose flour 19 points
- Baking powder 0 points
- Cinnamon 0 points
- Allspice 0 points
- Chopped pecans 6 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 3 using WW recipe builder
Freestyle SP- (blue & purple) 3 using WW recipe builder
Smart Points- (green) 3 using SP calculator
Points Plus- 3 using PP calculator
Different ways to change up this recipe:
- The pecans are optional. You can leave the pecans off but they will still be the same Weight Watchers points.
- If you don’t like nuts, consider using a few chocolate chips instead. Butterscotch baking chips would go perfectly with the maple and banana flavors, and Lily’s no sugar added chocolate brand has a butterscotch flavor.
- The maple syrup flavor isn’t overwhelmingly strong, but if you know for sure you don’t like maple syrup, use honey instead. It’s just as delicious.
Tips and Tricks for Making Banana Pecan Muffins:
- Store these muffins in the fridge after a day. To reheat, pop one in the microwave for 10-20 seconds. That’s all it takes!
- You can easily freeze these muffins in a ziploc bag and they will keep up to three months. But they’re so good, you’ll eat them within a week!
- To add even more flavor to these muffins (although it’s not really needed), you can toast the pecans before adding them to the muffins. By toasting pecans, or any nut, you bring out more of its natural nutty flavor. All you have to do is put them in the oven or on a saute pan – dry – and let them cook for a few minutes until you can smell their fragrance.
Similar recipes you’ll enjoy:
- Banana Walnut Oatmeal Muffins
- Brownie Cheesecake Bites
- This Hearty Beef Pie Is Perfect Comfort Food On A Cold Night
banana pecan muffins
Ingredients
- 2 eggs
- 2 medium mashed bananas
- 1/2 cup milk *I used 1%
- 1/3 cup unsweetened applesauce
- 4 Tbsp pure maple syrup
- 1 tsp vanilla
- 1.5 cups flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350F and spray a 12 hole regular size muffin tin with some nonstick cooking spray.
- In a bowl, whisk the eggs and add in the milk, mashed banana, applesauce, and 2.5 tablespoons of maple syrup. Leave the other 1.5 tablespoons of maple syrup aside for the topping).
- Mix in the all purpose flour, baking powder, cinnamon, and allspice.
- Pour batter into the muffin tin, sprinkle the chopped pecans evenly over the 12 muffins, then drizzle the remaining syrup over them using a small spoon.
- Bake the muffins in the oven for 20 minutes, or until muffins are baked through.
- Let them cool then, using a knife, scrape around the edges to remove the muffins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these according to the recipe and they’re amazing! Thank you so much for the recipe.
HI Amy, yay! I am so glad you enjoyed the muffins 🙂