Gluten Free Pecan Pie Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

8 ounces pecan pieces
1/2 cup coconut flour
6 extra large eggs
3 tablespoons coconut oil
1 tablespoon vanilla
3 tablespoons honey
1/2 teaspoon sea salt
1 teaspoon baking soda

Preheat oven to 400 degrees F.

Line muffin tin with 12 paper liners.

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.

Recipe submitted by Kathryn, Cary, NC

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Published on April 2, 2012

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4 Comments

Michelle May 4, 2012 at 10:48 pm - Reply

I am delighted to have found this recipe.  I got experimental, as usual, and did some substituting:

– I didn’t want to use up 6 expensive fertile eggs, so I substituted 4 eggs for 1 cup of chia seed gel (chia seeds soaked in water) and used 2 eggs with it.
– I didn’t want to use honey as it is not healthy when heated.  So I blended up 10 dates, 1 ripe banana, and 1/2 tbps. of powdered stevia leaf.
– I also added about a tbsp. of cinnamon, as it is good for balancing blood sugar.

All of these substitutions worked, I’m proud to say, as it passed muster from my 83 year old landlady who loved the muffins!  They are dense and not very sweet, but that is much healthier than most muffins out there. I agree with not grinding up all of the pecans for a little texture!

Kathryn May 3, 2012 at 3:31 pm - Reply

I love seeing variations for these. I’m making another batch for a friend tomorrow and I’ll try chopping some of the pecans by hand. They are a more dense, high protein muffin – I often have one for breakfast and it keeps me going.  Mini chocolate chips are great sprinkled on top, too.

Meghan April 13, 2012 at 5:41 am - Reply

I am doing the strict part of a candida diet and thought these would be a good filling snack (maybe slightly sweet treat?).  I did them without honey or vanilla and I subbed in 3 tblspns of plain yogurt, 12 drops of stevia extract and a teaspoon of cinnamon.  I toasted the pecans for 5 minutes, finally chopped half of them and did a rougher chop on the other half.  (as per the suggestion below, they had a nice texture) I beat the eggs for about 5 minutes to try and make them a little fluffy. 

They didn’t turn out very sweet but they are pretty good.  Very dense though.  Next time I might set aside a couple of egg whites, beat those to peaks and fold them in for the last step.  It’s a recipe worth trying though! :)

Jhorinek April 8, 2012 at 9:38 am - Reply

These muffins are good plain, but if you warm them up and put butter on them they are better!  The only thing I would do different next time is chop about 4 oz. in the food processor and the other 4oz. by hand, just to give them more texture.  They kind of have a grainy texture.

Gluten Free Pecan Pie Muffins