Paleo Pecan Pie Muffins
Servings: 9 muffins
Calories: 408kcal
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
Calories: 408kcal | Carbohydrates: 27g | Protein: 9g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 107mg | Potassium: 93mg | Fiber: 5g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 2mg