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
Joy says
These ARE really rich—just like pecan pie!
Jessica DeMay says
Thanks for trying them, Joy!
Jacqueline Young (Jackie) says
Can they be made without sugar or Molasses
Gina says
Hello -
I was wondering if you could substitute molasses with honey? Or do you even need to add the molasses?
Jessica DeMay says
Hi Gina- molasses adds the classic pecan pie flavor and a great depth of flavor. You can replace it with honey, but it won't be the same. It's inexpensive for how much it adds to the muffin. Hope that helps!
Gina says
Great, thanks. Also, can I use avocado oil instead of coconut oil?
Jessica DeMay says
You're welcome, Gina! I think that will work.
Cheeyl says
Is the coconut oil solid or liquid form?
Jessica DeMay says
Hi Cheryl, room temperature. So solid, but soft. Think of the consistency of room temperature butter. I usually give the coconut oil a good stir and then measure. Hope you love them!
Judi Mayhle says
These muffins are awesome. They are a staple on our Paleo diet. It always seems that we must be “cheating”!
Jessica DeMay says
Thanks, Judi! I'm so glad you like them!
Annette says
First of I wanted to tell you I am ready to buy your cookbook....
please get to it!! ?
no really I love all your recipes and I think you’re a wonderful mom!!
Jessica DeMay says
Thank you so much, Annette! You are so kind! Maybe someday I'll do a cookbook 🙂
Naema Ebrahim says
How many calories are there in a muffin ?
Jessica DeMay says
Hi Naema- I have no idea. I don't calculate calories.
Lana says
Love these! I’ll make more when I can get more pecans!
Jessica DeMay says
Thanks, Lana!
Emily says
Is this blackstrap molasses that was used here? Really wanna try these
Jessica DeMay says
Hi Emily- yes, blackstrap. Enjoy!
Carolyn says
There were so delicious, I plan on making them again tomorrow! Thanks for this recipe, keep them coming.
Jessica DeMay says
You're welcome, Carolyn! Thanks for trying them and so glad you like them!
Lisa says
I just found out I am egg intolerant. What can I use as a substitution in this recipe.
Jessica DeMay says
Hi Lisa- you can try a chia or flax egg replacement.