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Easy Pecan Pie Muffins


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  • Author: Sophia
  • Total Time: 32 minutes
  • Yield: 6 muffins
  • Diet: Gluten Free

Description

These easy pecan pie muffins are gooey, nutty, and naturally sweetened with maple syrup. Made with almond flour and no crust, they’re a gluten-free and optionally vegan take on the classic pecan pie, perfect for breakfast, snack, or a light dessert.


Ingredients

1 cup finely chopped pecans

1/2 cup almond flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup coconut oil or butter, melted

1/2 cup pure maple syrup

1 tbsp ground flaxseed + 2.5 tbsp water (or 1 egg)

1 tsp pure vanilla extract


Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 6 liners or grease it well.
  2. If using flaxseed instead of an egg, mix the flaxseed with water in a small bowl and let it sit for 5 minutes to thicken.
  3. In a large bowl, mix together the chopped pecans, almond flour, baking soda, and salt.
  4. In another bowl, whisk together the melted coconut oil (or butter), maple syrup, prepared flax egg (or egg), and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
  6. Divide the batter evenly among the 6 muffin cups.
  7. Bake for 20–22 minutes, until a toothpick inserted into the center comes out mostly clean.
  8. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For a chocolate twist, add dark chocolate chips to the batter.

Add a pinch of cinnamon or nutmeg for a spiced flavor.

Walnuts can be substituted for pecans.

Honey can be used instead of maple syrup if not vegan.

For mini muffins, use a mini muffin tin and bake for 12–15 minutes.

Store at room temperature for 2 days, refrigerated for 5 days, or freeze for up to 2 months.

To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 235
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg