It’s almost the freaking weekend! Friday is my favorite. I’ve said it before and I will say it again….and again……and again….. I LOVE Friday. During the summer, our office closes an hour earlier (yay!), and I actually get to pick my son up from daycare, one of those rare moments that I absolutely treasure, and we get to enjoy two “home days”. I love home days. Snuggles galore and the time that I get to focus on baking and cooking. Nothing sounds better to me. So to celebrate the weekend, I’m sharing these lightened up banana muffins. These are so good, I couldn’t tell they were lighter. The original recipe uses white whole wheat flour which would be great here. I used all-purpose because I happened to run out of white whole wheat flour and they still came out great. Super easy to whip up and they will make your kitchen smell amazing!
- Preheat your oven to 325 degrees. Line your cupcake tin with liners.
- In a large bowl, cream the butter and 1/4 cup of maple syrup with an electric mixer. Add in the egg whites, banana (I left mine whole and just let the hand mixer do the mashing), maple syrup, apple sauce, and vanilla. Beat until the mixture is combined, scraping down the sides of the bowl.
- Add the flour, baking soda and salt to the bowl and blend just until combined. Pour the batter into the prepared baking tin and top with crushed pecans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Slightly adapted from Skinnytaste.