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
- Preheat the oven to 350°F (175°C) and line a muffin tin with 6 liners or grease it well.
- 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.
- In a large bowl, mix together the chopped pecans, almond flour, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil (or butter), maple syrup, prepared flax egg (or egg), and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
- Divide the batter evenly among the 6 muffin cups.
- Bake for 20–22 minutes, until a toothpick inserted into the center comes out mostly clean.
- 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