Banana Carrot and Pecan Muffins

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