Paleo Pecan Pie Muffins

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5 from 19 votes

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 408kcal

Author: Jessica DeMay

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

I updated the instruction to make the mixing easier. Here are the old instructions if you prefer. Old instructions: In a large bowl, combine almond flour, coconut sugar, and salt. Add eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into muffin liners.

Nutrition