Pecan pie was a huge staple when I went to boarding school in high school. Miss Davidson was an amazing baker and we would all benefit from her beautiful pies for a lovely dessert. I love being able to transfer the pecan pie concept to a smaller bite sized muffin, and I think you will too.
I was really craving muffins and pecans today, so we decided to make some pecan pie muffins that are paleo friendly. Enjoy!
INGREDIENTS
1 cup of almond flour
1 cup of chopped pecans
3/4 cup of coconut sugar
1/4 teaspoon of salt
2 large eggs
1/3 cup of coconut oil
1 tablespoon of molasses
1/2 cup of chocolate chips
INSTRUCTIONS
Preheat the oven to 350 degrees fahrenheit.
Mix all of the ingredients together except for the chocolate chips and pecans, save those for the end once the mixture is full evened out and smooth.
Get cupcake holders and fill halfway with batter.
Cook for 20 minutes until you can put on toothpick in the muffin and it comes out clean.
Enjoy!
How did your pecan pie muffins come out?
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