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. I definitely think you'll love these just as much! This recipe is inspired by these muffins I saw on another blogger's site. I knew a couple easy changes and they could be paleo. They came out so amazing- I couldn't quit eating them!
They are a dense muffin- no leavener is used so they are almost like a pecan bar in muffin form. So so good! The coconut oil keeps them so moist and the tiny bit of molasses adds a real depth of flavor. I added mini chocolate chips to half the batch- if you're a chocolate lover than I highly recommend it, but they're definitely not needed.
I have to say- I'm usually not a fan of nuts in baked goods, but these are the exception. Banana bread? No nuts, please. Cookies? Macadamias are the only good ones. Brownies? Never ever, ever should brownies have nuts. It ruins the fudgy-ness and I'd choose no brownie over a brownie with nuts- truth! But because these are centered around the pecan it really works. My husband has the same strong feeling about nuts in baked goods and was hesitant to try these- 5 muffins later, he admitted he liked them 😉
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!
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Paleo Pecan Pie Muffins
Ingredients
- 1 cup raw pecans, chopped
- 1 cup almond flour
- ¾ cup coconut sugar
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ⅓ cup coconut oil, room temperature
- 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 almond flour, coconut sugar, and salt.
- Add eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into muffin liners.
- 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 3 days, refrigerate if storing longer than that.
Nutrition Information
Becca says
What brand of almond flour did you use?
Jessica DeMay says
Blue Diamond or Bob's Red Mill are my go-to's
Elizma says
Not yet - I have subscribed
Priyanka Tuteja says
What can I sub for molasses?
Jessica DeMay says
Hi Priyanka- maple syrup will work but won't have the exact same flavor. Hope you enjoy!
Lisa says
So good!! Never much of a fan for pecan pie, but these were delicious. I did half the amount of sweetener (I always half the amount in recipes), and the kids said it was sweet. Delicious.
Jessica DeMay says
Thanks for trying them, Lisa and so glad you like them. Great to know the sweetener can be reduced. 🙂
Robin says
Is it possible to use any other gluten free flour? I have an almond allergy but I would really like to try these.
Jessica DeMay says
Hi Robin- you could try a gf mix or maybe oat flour. I haven't tried it, but it should work. And if you just have an almond allergy then you can use cashew flour which they sell on Amazon and would definitely sub 1:1. Hope that helps!
Jennifer says
My husband can’t do almonds so I sub cashew flour and it comes out perfect! Give it a shot. They carry it at most health food stores and Costco.
Jessica DeMay says
Thanks for making them and leaving the feedback that cashew flour works. Great to know!
Teri Braun says
I I have been making this recipe regularly for a long time now and freeze the muffins. The only thing I change is that I cut the sugar in 1/2. They are great for breakfast!
ruth Daines says
These were amazing. My family loved them. Thanks for sharing this great recipe. I didn't have almond flour so I ground whole almonds in my food processor. They turned out delicious. I'd like to try them again with blanched almond flour. I'm sure they are just as amazing but less nutty;)
Jessica DeMay says
Thanks for trying them, Ruth! I'm so glad they were enjoyed even with using whole almonds. Thanks for the great review.
Shari says
Amazing muffins. These are the best almond flour muffins I’ve ever made:-)
Emily Moore says
These are so good. I recommend making them in mini form and cook for 15 min. I also added some shredded coconut and only used a 1/4 cup coconut oil
Jessica DeMay says
Thanks for trying them, Emily!
Lorraine Vasquez says
I love these! Make then all the time. Do you have a carb, fat and calorie count in these per muffin?
Jessica DeMay says
Thanks, Lorraine! I'm so glad you like them. No, I don't calculate nutrition info for my recipes. You can use a site like My Fitness Pal if you need to know.
Nancy says
These taste amazing and turned out great. Thank you
Jessica DeMay says
You're welcome, Nancy! Thanks for trying them!