Paleo Pecan Pie Muffins
These were so incredibly yummy.
makes 9 muffins
Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup Coconut Oil, room temperature
- 1 tablespoon Molasses*
- 1 cup raw pecans, chopped
- 2 cups dairy free mini chocolate chips (optional)
cinnamon (opt)
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Preheat the oven to 150 degrees FF and line a muffin pan with 9 parchment liners.
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In a large bowl combine almond flour, coconut sugar and salt.
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Add eggs, coconut oil & molasses, stir well. Stir in the pecans and scoop into muffin liners.
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Bake for 25 minutes- the edges should be slightly brown.
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Let cool for 10 minutes, then remove from pan and cool completely.
Can be stored at room temperature for 3 days, refrigerate if storing longer than that.NOTES: * the Molasses adds a great depth of flavour, or use maple syrup
They are not supposed to be crumbly – the dough is definitely not as watery as traditional muffin batter- it should be thick almost like cookie dough.