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.


Enjoy!