Banana-Carrot and Pecan Muffins

Banana Carrot and Pecan MuffinsMakes 6 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup canola oil
  • 1/3 cup brown sugar
  • 1 large egg
  • 1/3 cup vanilla yogurt
  • ¾ cup shredded carrot
  • ½ cup mashed banana
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans

Instructions

Combine first 5 ingredients in a large bowl.

Whisk together oil, sugar and egg in a medium bowl. Add yogurt and next 3 ingredients. Stir oil mixture into flour mixture in large bowl. Stir in pecans.

Place paper or foil liners in a 6-cup muffin tin. Spoon batter evenly into muffin cups.

Bake at 375° for 22 minutes or until muffins are lightly browned and a toothpick inserted in center comes out clean.  

Exchanges/Choices

  • 1 1/2 Carbohydrate
  • 2 1/2 Fat

Nutrition

Calories: 271; Calories from Fat: 122; Total Fat: 13.7 g; Saturated Fat: 1.2 g; Cholesterol: 30 mg; Sodium: 332 mg; Total Carbohydrate: 34 g; Dietary Fiber: 1.9 g; Sugars: 16 g; Protein: 4.3 g