3/4 cup packed light brown sugar
1/4 cup maple syrup
4 tbsp. margarine, melted
2 cups self-rising flour
1 tsp. baking powder
pinch of salt
3/4 cup chopped pecans
Preheat the oven to 350F. In a large bowl, combine the bananas, sugar, maple syrup and margarine. Beat with an electric mixer on low-medium speed until well combined. Slowly add the flour, baking powder, and salt and continue beating until well blended. Fold in the chopped pecans with a a large spoon or spatula, until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
To turn these muffins into cupcakes...
1 1/4 cups confectioners/icing sugar
1 tsp. vanilla extract
2-4 tbsp. maple syrup
Beat all ingredients with an electric mixer on low-medium speed until texture is smooth and spreadable. Frost each cupcake and top with additional chopped pecans, if desired.
Make approximately 18 cupcakes
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