GLP-1 Pecan Muffins

By Adam Fisher
Published 2/27/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Low Sodium | GLP-1 | Low Cholesterol | Vegetarian
GLP-1 Pecan Muffins

These healthy mini Pecan Muffins are one of the best grab-and-go snack ideas for GLP-1 users! Packed with high-protein vanilla whey protein and fiber-rich pecans, they support weight loss while keeping blood sugar levels steady. Made with whole wheat flour for extra fiber and naturally sweetened with cinnamon applesauce and dates, these muffins fit seamlessly into a GLP-1 high-protein low-carb diet.

We make getting more protein into your diet easy! Try any of our high protein breakfast recipes or high protein snack recipes to fuel you up.

Total Time
45 minutes
Servings
12
Calories
217
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GLP-1-Friendly Breakfast and Snack Recipe

Ready in just 45 minutes, these mini GLP-1 Pecan Muffins make meal prep effortless for busy mornings for a quick breakfast. Whether you're following a weight loss diet plan or looking for how to snack smart on GLP-1 medication, these bite-sized muffins are an easy high-protein snack that deliver delicious nutrition while supporting your weight management goals. For more ways to learn how to follow a GLP-1-friendly diet, check out our helpful guidelines, tips, and recipes.

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Ingredients

Recipe yields 12 servings

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How to Make Pecan Muffins

  1. Step 1

    Preheat oven to 350°F. Spray a mini-muffin pan with nonstick cooking spray or line it with mini-muffin paper liners.

  2. Step 2

    In a small pot, bring milk to a gentle boil. Carefully add the chopped dates to the boiling milk. Remove the pot from heat and let milk cool.

  3. Step 3

    In a large bowl, mix flour, protein powder, granulated sugar, brown sugar, baking powder, salt, chopped pecans, and chia seeds.

  4. Step 4

    Add the egg, applesauce, and the cooled date mixture (including the milk) to the bowl. Using a hand mixer, beat everything together on medium speed for about 30 seconds, until well combined.

  5. Step 5

    Spoon the batter into the muffin cups, filling each about ⅔ full. Gently press a pecan half onto the top of each muffin. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  6. Step 6

    Let the muffins cool for a few minutes before removing them from the pan. Store muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

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Nutrition Facts

Serving Size:
2 muffins

217
Calories
11
g
Fat
17
mg
Cholesterol
76
mg
Sodium
25
g
Carbs
1
g
Sat. Fat
4
g
Fiber
10
g
Protein
16
g
Sugars
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