This Diabetes-Friendly Banana-Carrot and Pecan Muffins Recipe is perfect for an on-the-go breakfast, Make a batch at the beginning of the week, and have a low-carb healthy start to your day all week long.
Makes 6 servings
- 1 cup whole wheat 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 sugar-free yogurt
- ¾ cup shredded carrot
- ½ cup mashed banana
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
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.
- 2 Carbohydrate
- 3 Fat
Calories: 270; Calories from Fat: 120; Total Fat: 14 g; Saturated Fat: 1.4 g; Cholesterol: 30 mg; Sodium: 360 mg; Total Carbohydrate: 34 g; Dietary Fiber: 3 g; Sugars: 17 g; Protein: 5 g
