Low Sodium Maple Pecan Muffins
Indulge in the rich, cozy flavors of these Low Sodium Maple Pecan Muffins—an irresistible, heart-healthy treat perfect for breakfast or midday snacking. Sweetened naturally with pure maple syrup and studded with crunchy chopped pecans, these muffins deliver the perfect balance of sweetness and nuttiness without the excess sodium. A blend of wholesome ingredients like low-fat Greek yogurt and melted unsalted butter ensures a moist and tender crumb in every bite. Lightly spiced with ground cinnamon, these easy-to-make muffins come together in just 35 minutes, making them a convenient, guilt-free option for busy mornings or meal prep. Serve them warm for a comforting treat or enjoy at room temperature; these muffins are sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder (low-sodium)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Baking soda
- 0.25 cup Unsalted butter (melted and cooled)
- 0.5 cup Pure maple syrup
- 0.5 cup Plain Greek yogurt (unsweetened, low-fat)
- 0.33 cup Milk (low-fat or dairy-free alternative)
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.5 cup Pecans (chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and baking soda.
In a separate bowl, combine the melted butter, pure maple syrup, Greek yogurt, milk, vanilla extract, and the egg. Whisk until the mixture is smooth.
Gradually add the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Do not overmix, as this can make the muffins dense.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 82.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
