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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Micheline says
Just love these muffins, I use mini muffin pan and if I overlook them they seem like cookies. So easy to make. 💕
Jessica DeMay says
Thanks- I'm so glad you love them!
Marcy Montoya says
I make Paleo sweets almost exclusively. These muffins are so yummy it’s crazy! They’re almost between a candy and a muffin because they’re so rich. Super easy to make and it only takes one bowl! Thanks😊
Jessica DeMay says
You're welcome and I'm so glad you love them!
LL says
How do convert this recipe as non paleo? I look forward to your email response. Thanks!
Jessica DeMay says
The best idea is to look up a completely different recipe- it doesn't convert always
Jean says
These are my favorite muffins! You’d never guess they’re GF. They’re rich & buttery & just plain DELICIOUS!
Jessica DeMay says
Thanks, Jean!
Mary says
If you love pecan pie? You will love these. My go too for Thanksgiving and Christmas 😋
Jessica DeMay says
Thanks, Mary!
Ni says
I have made these twice and they are so good! I used maple syrup since I did not have molasses and they still came out prefect.
These will definitely be in my line up of favorite baking treats!
Mary Lou says
Love these. They are my go too during holiday when I want pecan pie😋
Terissa says
What brand of coconut oil did you use ? Do you always use the same one for all your baking ? Thank you.
Jessica DeMay says
Here I used Golden Barrel. I just like to use refined coconut oil because it doesn't have a coconut taste. Hope that helps!
Georgia says
Hi, do you think olive oil work in place of coconut oil? Or even a bit of both, maybe?
Jessica DeMay says
Hi Georgia- yes, I think that would work. Enjoy!