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. They are a dense muffin- no leavening agent is used so they are almost like a pecan bar in muffin form.
Ingredients for pecan pie muffins
Coconut oil- this keeps the muffins very moist. Butter flavored coconut oil gives them a buttery taste while keeping them dairy free. Make sure the coconut oil is room temperature when using.
Coconut sugar- this adds the sweetness to the muffins. Another sugar can work, but this gives a rich flavor that pairs perfectly with the pecans.
Almond flour- the main dry ingredient. Almond flour always gives the best texture to baked goods.
Salt- always needed to balance out the sweetness.
Pecans- the star of the muffin. Use raw or leave out the salt if you only have salted pecans.
Eggs- these help hold the muffins together. An egg replacement may work here like a flax or chia egg.
Molasses- just a little blackstrap molasses gives these muffins a lot of flavor. If you don't have it or prefer not to use it, maple syrup will work. Just regular molasses works as well.
Dairy Free Chocolate Chips (optional)- these are not needed, but if you love chocolate then go for it. They add more richness and of course delicious chocolate flavor.
Storing Paleo Muffins
These are best stored covered in the fridge. Paleo baked goods tend to go bad quicker due to the moisture. If you prefer a warm muffin then warm it in the air fryer for couple minutes to microwave for a few seconds.
You will love how simple they are to make. Mixed in one bowl and ready in 30 minutes! They will fill your house with an amazing aroma that is sweet and caramel-y. Then once you try them you'll fall in love with the delicious flavors and textures. Sweet, crunchy, moist, and irresistible! Here are some more muffin recipes to try:
- Gluten Free Applesauce Oatmeal Muffins
- Lemon Poppy Seed Muffins (gluten free)
- Paleo Coffee Cake Muffins
- Gluten Free Banana Muffins
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Paleo Pecan Pie Muffins
Ingredients
- ⅓ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 large eggs, room temperature
- 1 cup almond flour
- ¼ teaspoon salt
- 1 cup raw pecans, chopped
- 1 tablespoon molasses
- ½ cup dairy free mini chocolate chips optional (I use Enjoy Life)
Instructions
- Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
- In a large bowl combine the coconut oil and coconut sugar. Mix well. Add in the eggs and stir again until smooth.
- Add in the almond flour and salt and mix until combined. Add in the molasses and give it a good stir. Stir in the chopped pecans and scoop into the lined muffin tin.
- Bake for 25 minutes- the edges should be slightly brown.
- Let cool for 10 minutes, then remove from pan and cool completely. Can be stored at room temperature for 1 day, refrigerate if storing longer than that.
Notes:
Nutrition Information
Erin says
Wow these are good! I had to leave them in for about 5 min longer than stated in the recipe.
Jessica DeMay says
Thanks for trying them, Erin! So glad you like them 🙂
sharon Crowe says
Can anyone tell me the nutritional information on these? I also count my calories as well as follow GF, Paleo recipes.
Jessica DeMay says
Hi Sharon- I'm not sure the nutrition facts but you can use My Fitness Pal to figure that out. Hope that helps.
Ali says
I also added some Walnuts. Just because I like them.
Ali says
Just made these. Turned out amazing. I like how they kind of caramelized at the top. Mine held together and I even melted the oil first. As I don't like how the oil clumps together sometimes. Taste great to. Will be making again.
Jessica DeMay says
Thanks for trying them and for the great feedback, Ali!
Dayna says
Followed the recipe but twice and didn't hold together, second time tried replacing the coconut oil with applesauce, (the first time seemed extremely oily) what state was your coconut oil, liquid? Solid?
Jessica DeMay says
Hi Dayna- thank you for trying my recipe! I'm sorry they didn't turn out for you. I use coconut oil at room temperature which means not hard (like it might be right now in the winter), but not melted. Like the consistency of softened butter. They are a little oily, but shouldn't be too bad. I actually made them with 1/2 cup the first time and even though my husband LOVED them, I just couldn't get over the fact that they left my fingers so oily. I don't know why they wouldn't be holding together- did you use all the same exact ingredients?
Lylahbee says
HI,
I want to try these for Christmas. I'm a novice at baking and gluten free. What kind of molasses? Is that the same as maple syrup?
Jessica DeMay says
Hi Lylahbee, molasses is a dark syrup usually found by the sweeteners in the baking aisle. I used blackstrap for this recipe ,but any molasses will work. It's much different than maple syrup. I hope that answers your question, let me know if you have any others. I hope you enjoy!
Lacey says
Can I use an all purpose baking mix to sub the almond flour? I'm new to GF and have a lot of GF all purpose mix.
Jessica DeMay says
Hi Lacey- yes, I think that would work fine. Enjoy!
Danielle says
Tryd to make these & they were just so dry, added water, milk & more oil & after cooking i couldnt fix.
Jessica DeMay says
Hi Danielle- I'm sorry to hear you had trouble with the recipe. Did you follow it exactly? I'd love to help figure out what happened.
Bethany @ Athletic Avocado says
The texture of these muffins looks on point! So dense, nutty and moist, yum!
Jessica DeMay says
Thank you so much, Bethany!
Mary Ann | The Beach House Kitchen says
Pecan pie is probably my favorite dessert EVER, so I know I'm going to love these muffins Jessica! Can't wait to try!
Jessica DeMay says
Then you'll love these, Mary Ann! 🙂
Arlene says
I switched out the coconut sugar for Sukrin gold and the molasses for Sukrin fiber (I am keto). These are definitely keepers! Thank you for sharing!
Jessica DeMay says
You're welcome, Arlene! Thank you for trying the muffins- so glad you like them!
Stephanie Morey says
These muffins were amazingly yummy!! They were so moist and flavorful, it was hard to stop eating them. My husband liked them a lot. Thank you so much Jessica, for continuing to bring us such wonderful healthy recipes. I continue to look forward to more of your healthy recipes.
Jessica DeMay says
Thank you, Stephanie! I'm so glad you tried them and liked them! You are welcome! Thank you for all your support! 🙂