Banana-Carrot and Pecan Muffins

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Ingredients

  • 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


Preparation: 7 mins / Cooking: 22 mins / Servings: 6



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.


Nutrition

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


Source: https://www.healthline.com/health/type-2-diabetes/banana-carrot-pecan-muffins-recipe


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