pecan pie muffins (grain free, scd diet)
these are the most divine grain free, gluten free muffins. they're filled with little bits of roasted pecans and complete with a pecan-crumb topping.
Ingredients
pecan muffins
- 1/2 cup coconut flour
- 1/2 cup coconut cream you can sub 24-hour dripped yogurt or thick greek yogurt
- 1/2 cup roasted and chopped pecans
- 1/3 cup honey
- 1/3 cup butter sub coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 4 eggs
pecan pie topping
- 1 cup raw pecans, chopped
- 1 tbsp honey
- 2 tbsp almond flour
- 1/2 tsp cinnamon
Instructions
pecan muffins
- in a food processor, start with blending all the dry ingredients, except for the chopped pecans.
- add in the wet ingredients and continue to blend. once well combined, remove the blade from the food processor and stir in the chopped pecan pieces.
- in a muffin tray prepared with parchment cups, pour the batter evenly across each muffin. it should make approx 10-11 muffins.
- bake the muffins at 350 for 10 minutes, and remove to add on the pecan crumb topping (below), before putting the muffins back in the oven to bake for another 20 mins with the crumb topping.
pecan crumb topping
- in a small bowl, mix all your ingredients together until everything is well-coated and combined.
- remove the muffins from the oven after 10 minutes of baking, and use a spoonful or so of the crumb topping across each the top of each muffin, until you've finished it all up.
- place back in the oven, and continue to bake for 20 more minutes, until the crumb topping is golden brown. remove from oven and allow to cool.
- enjoy warm or cold. these freeze well and can be removed individually when you have the desire for a pecan pie muffin!