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.
Jean says
BEST MUFFINS EVER!!!! I can't say enough about the texture and flavor. It is bursting with goodness. The only problem I have is that they stick to the paper and I don't like to use silicon pans, so I will just eat the muffins off the paper and enjoy them as I do cheese paper from In-N-Out burgers. And the benefits of the unsulphured blackstrap molasses is the bonus! I find myself making these as on a regular basis to have with our morning coffee. We rate all recipes from 1-10 with 10 being the best ever. Guess what, yours got a 10+ from me. I don't even repeat a recipe unless it hits at least 8 from both my husband and I. Thank you so much for posting this recipe, game changer for sure.
Mary lou says
Love these muffins. Very moist. Made 2 batches in 1 day.
Jessica DeMay says
Thanks, Mary lou! I'm so glad you like them!
Tammy Scates says
I came to this part late ... lol My mom is diabetic but LOVES anything pecan, so I was thinking of making these for her. I do not have the coconut sugar or molasses. Could I use swerve or something similar in place of it? Thank you! They look beautiful!
Jessica DeMay says
Hi Tammy- Yes, Swerve will work in the same measurement. Just leave the molasses out unless you know of a low carb molasses-like sweetener. I hope she loves them!
Pamela Bartheldmy says
Soooooo, delicious, and moist finally found a muffin that I like, Thanks.
Jessica DeMay says
You're welcome, Pamela! Thanks for trying them and I'm so glad you like them!
Melissa says
Ok thank you! The fine almond flour is what I have. I can't wait to make them. I love pecan pie so this will be nice and easy to take to a potluck.
Melissa says
I have a few question. Do you recommend the fine almond flour or the course almond meal for this recipe? Also I don't have coconut sugar can I mix brown sugar and regular sugar? I'm going to try baking as brownies instead of muffins.
Jessica DeMay says
Hi Melissa- yes, I always use fine almond flour. You can use a mix of sugar, yes. I hope you love them!
Betb says
Oh my goodness. I hardly ever leave reviews but I couldn't wait to leave this one. I had my doubts about these really tasting like pecan pie, and when I mixed up the batter all I could smell was the molasses, which made me even more doubtful. But at some point in that 25 minutes that they were in my oven, someone must have sprinkled some pixie dust on them, because they taste EXACTLY like pecan pie! And the crispy, caramelized edges are way better than crust.
I followed the recipe exactly except I didn't have any cupcake liners, so I just used nonstick cooking spray. I was worried about a sticky mess but they came right out. I did use the chocolate chips. Next time I'm gonna try maple syrup instead of molasses just for comparison's sake. Thank you SO MUCH for this recipe! I'm diabetic and don't get to have many sweet treats, but my body tolerates coconut sugar well because it's low glycemic. It just doesn't work in every recipe, though... But it works perfectly here! I will be making these again and again.
Jessica DeMay says
Thank you so much for trying my recipe, Beth! And for the great feedback! I'm glad they surpassed your expectations! You're welcome- thank you for taking time to let me know you enjoyed them. That means a lot!
Debbie says
Do you have to use coconut sugar
Jessica DeMay says
Hi Debbie- Yes, to keep it paleo. You could use a refined sugar but then it would no longer be paleo. Coconut sugar has a very low glycemic index which is why I like it.
Andrea says
These look amazing and I'm dying to try them! Just wondering-have you ever tried to freeze them to eat later? Curious about how they might hold up.
Jessica DeMay says
Thanks, Andrea! They freeze great! Hope you try them!
Sonja says
These look delicious! Me and my boyfriend are just starting the keto diet! Do you have any idea how many net carbs are in each muffin? If a low amount then we will be trying these!
Jessica DeMay says
Thanks, Sonja- I don't know the exact number of carbs, you can use a site like My Fitness Pal to help with that. But if it's too high you can always use a low carb sweetener like Swerve to lower the carbs. Hope that helps and you try them!