Friday, March 23, 2012

Pecan Pie Muffins

Ever since I made Leah's Pecan Paleo Bread I've wanted to do more baking with pecan meal. Originally I was just going to process some pecans and use them in one of my usual almond meal recipes but as I was pulling out my ingredients I spied my coconut flour. Thinking it might make a lighter crumb than pecan meal alone I decided to experiment a bit. The combination made for a high protein and delicious muffin. Subbing pecans for almonds also makes these muffins Feingold Stage 1, gluten free, dairy free and grain free. 

I decided to substitute honey for the usual organic sugar to give the muffins more of a pecan pie flavor.  I've been cutting sugar back even more lately in my baking and cooking and I think these are just sweet enough.  If you have a sweet tooth you can add a bit more honey or a handful of chocolate chips.

Next time I make them I'll use my whoopie pie pan and fill them with my Coconut, Chocolate & Pecan Spread for a healthy but decadent tasting treat.

Preheat oven to 400 degrees
Line muffin tin with 12 paper liners

8 ounces Pecan Pieces
1/2 cup Coconut Flour
6  Extra Large Eggs
3 Tablespoons Coconut Oil
1 Tablespoon  Vanilla (I make my own so I know it’s gluten free)
3 Tablespoons Honey
½ teaspoon Sea Salt
1 teaspoon Baking Soda

In a food processor, chop pecans until they resemble a coarse crumb.  Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.



leah said...

Today was my pecan bread baking day, but I really want to try these!! Are they as good as they sound?

chacha said...

Leah, I love these and while they were sweet enough for us I might do another tablespoon of honey unless you've been cutting back sugar like we have.

Also, if you can do cinnamon (we can't) I think that would be yummy.

I'm so glad you introduced me to pecan meal!

leah said...

Thanks for those ideas. We can do cinnamon...I'll try it!

I found a whoopie pie pan today and plan to make some vanilla ones with a version of your coconut, chocolate, and pecan spread...without the chocolate for my youngest, and with chocolate for the rest of us. I'm hoping it will be a hit!

Choc Chip Uru said...

You are giving me an option of taking pecan pie with me on the move. You must love me or hate me enough to make me fat. I like to think it is the first one :D

Choc Chip Uru

chacha said...

Leah, lucky you - that should be great!

I love the idea of vanilla whoopie pies with the filling and chocolate for that matter. We're doing a family Easter on Palm Sunday so I need to decide soon.

Coc Chip Uru,

It's all in love, all in love! =D Your site is so much fun and so beautiful.


kale @ tastes good to me! said...

I love pecans! I've never used coconut flour...that's intriguing.

chacha said...

Kale, I can't believe I missed your comment. Love your nickname and your site. You've got an amazing selection of beautiful photographs and recipes!

Regarding coconut flour - it's wonderful to bake with even if you're not gluten free. It adds a wonderful flavor and texture when mixed with other flours and is just great on it's own. High in protein and low in carbs, too.