Preheat the oven to 350 °F. Grease a muffin pan or add paper liners and then spray the paper liners with the non-stick spray.
In a large bowl, mash the bananas. Add white sugar and brown sugar to the bananas and mix until combined. Add the yogurt, beaten eggs, and vanilla. Stir until combined.
In a medium bowl, combine flour, salt, baking powder, cinnamon, and baking soda. Whisk together.
Add dry ingredients to the wet ingredients. Mix until just combined with a wooden spoon or spatula. Fold in the pecans.
Fill a muffin pan 3/4 full and sprinkle with additional chopped nuts if desired. Bake 17 to 20 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes and then remove the muffins from the pan and allow them to cool on a cooling rack. Cool completely before storing.
Notes
If you use cupcake liners, I highly recommend spraying them with non-stick cooking spray. Since this is a low-fat muffin, they're more likely to stick to the liners.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.