Paleo Pecan Pie Muffins
These Paleo Pecan Pie Muffins are so easy to make. They are rich, sweet and full of buttery pecans. Gluten free, dairy free, and so delicious!
I’m back with another delicious muffin recipe. You guys seem to love muffins as much as I do and I’ve had so much great feedback on my Paleo Pumpkin Muffins. I definitely think you’ll love these just as much! This recipe is inspired by these muffins I saw on another blogger’s site. I knew a couple easy changes and they could be paleo. They came out so amazing- I couldn’t quit eating them!
They are a dense muffin- no leavener is used so they are almost like a pecan bar in muffin form. So so good! The coconut oil keeps them so moist and the tiny bit of molasses adds a real depth of flavor. I added mini chocolate chips to half the batch- if you’re a chocolate lover than I highly recommend it, but they’re definitely not needed.
Paleo Pecan Pie Muffins
Ingredients
1 cup almond flour
3/4 cup coconut sugar
1/4 teaspoon salt
2 large eggs room temperature
1/3 cup Golden Barrel Coconut Oil room temperature
1 tablespoon Golden Barrel Molasses
1 cup raw pecans, chopped
1/2 cup dairy free mini chocolate chips (optional)
Instructions
I’m back with another delicious muffin recipe. You guys seem to love muffins as much as I do and I’ve had so much great feedback on my Paleo Pumpkin Muffins. I definitely think you’ll love these just as much! This recipe is inspired by these muffins I saw on another blogger’s site. I knew a couple easy changes and they could be paleo. They came out so amazing- I couldn’t quit eating them!
They are a dense muffin- no leavener is used so they are almost like a pecan bar in muffin form. So so good! The coconut oil keeps them so moist and the tiny bit of molasses adds a real depth of flavor. I added mini chocolate chips to half the batch- if you’re a chocolate lover than I highly recommend it, but they’re definitely not needed.
Paleo Pecan Pie Muffins
Ingredients
1 cup almond flour
3/4 cup coconut sugar
1/4 teaspoon salt
2 large eggs room temperature
1/3 cup Golden Barrel Coconut Oil room temperature
1 tablespoon Golden Barrel Molasses
1 cup raw pecans, chopped
1/2 cup dairy free mini chocolate chips (optional)
Instructions
- Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
- In a large bowl, combine almond flour, coconut sugar, and salt.
- Add eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into muffin liners.
- Bake for 25 minutes- the edges should be slightly brown.
