pecan pie muffins

these muffins have been on my mind for awhile now. they have a gluten filled sister recipe that is so good that even after being gluten free for 5 years, i still think about them! well now this grain free dairy free refined sugar free equivalent puts that other muffin to shame. eat up pecan luvas!


  • 4 organic free range eggs
  • 1/3 cup avocado oil
  • 1 tablespoon coconut flour
  • 1.25 cups pecan halves/pieces
  • 1/3 cup local raw honey or maple syrup
  • 1/8 teaspoon sea salt
  • 1 teaspoon baking soda
  1. preheat oven to 350
  2. grind pecans into a finely milled flour using food processor or high quality blender
  3. combine all ingredients with milled pecans and mix well
  4. pour batter into lined muffin tins 3/4 of the way full
  5. bake for 20 minutes
  6. optional: drizzle local raw honey over additional pecan halves and toast in toaster oven for 5 minutes on low heat and garnish muffins with toasted pecans
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  1. Shey says

    I made these last night and they were super tasty. I did not have avocado oil, so I substituted pecan oil. I also added a little cinnamon and a little bit of coffee. They look pretty and taste yummy. My 9 year old had one for breakfast and wanted more. She’s not a big eater, so that was pretty validating.

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