These muffins hit the spot! Whether you eat them at breakfast or as a midday snack, these paleo-friendly, gluten-free, dairy-free muffins are a lifesaver and flat-out super delicious! You can make them on the weekend and enjoy them all week long!
I usually don’t recommend muffins, as the store-bought-coffee-house varieties are typically made with inflammatory vegetable oils and loaded with refined flours and sugars! These are soo unlike those kinds!
I adapted the original recipe from this blog Real Food with Jessica. I thought it was a bit too high in sugar though – even though the low glycemic coconut sugar is one I do recommend for baking. Since I cut the quantitiy of sugar down, I upped the flavors by adding cinnamon and pure vanilla extract. I also chose to only sprinkle 3-4 dairy-free dark chocolate chips, instead of adding the full amount from the original recipe.
Something to keep in mind when baking with coconut oil and using eggs: cold eggs and coconut oil don’t mixed well. You will have a solid goop if you don’t melt the coconut oil or use room temperature eggs. I usually don’t always think ahead to take the eggs out of the fridge to come to room temperature, so to prevent the batter from becoming solid I heat the coconut oil in the microwave for about 15-18 seconds.
Pecan Pie Muffins (gluten-free, dairy-free, paleo-friendly)
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 large eggs
- 1/3 cup melted coconut oil
- 1 tablespoon molasses
- 1/2 teaspoon pure vanilla extract
- 1 cup raw pecans chopped
- Dairy-free chocolate chips like Enjoy Life brand - about 3 or 4 chips per muffin
Instructions
- Preheat oven to 325 degrees F.
- Line a muffin pan with 9 silicon or parchment liners.
- In a medium mixing bowl, combine almond flour, coconut sugar, cinammon, and salt.
- Heat coconut oil in microwave, and then add to dry mixure, along with eggs, molasses, and vanilla; stir well. Add the chopped pecans, and stir again to combine.
- Scoop batter into muffin liners and top each muffin with 3 or 4 dairy-free chips.
- Bake for 25 minutes.
Hi Andrea!
These were delicious. The only thing was that the muffins came out dry. Is there anything I could do to make them more moist?
Love your recipe!! 😍
Hey Alex! Thanks for your comments 🙂 I don’t know why your muffins came out dry though…these muffins are super moist! The only thing I might suggest is baking the muffins for less time. Oven temperatures can differ so it’s possible that your muffins might not need the full 25 minute baking time. Check the muffins for doneness at around 18-20 minutes. Stick a toothpick in the center; if it comes out clean, take the muffins out then. Let me know if that makes a difference.