Pecan Pie Muffins

I love the flavors of pecan pie and thought it would be great to turn this into a muffin. I used almond flour to add to the nutty flavor which makes them naturally gluten free. The added protein from the almond flour makes them more satiating too. They are lightly sweetened and perfect with your morning coffee, especially on Thanksgiving. Serve warm with a smear of butter.

Ingredients

2 ½ cups almond flour

1 teaspoon baking soda

½ teaspoon salt

½ cup maple syrup

2 eggs

¼ cup oil (coconut, olive, or canola all work)

1 tablespoon molasses

1 tablespoon vanilla extract

1 cup chopped pecans

Directions

Preheat oven to 350 degrees. Grease or line a muffin tin for 10 muffins.

In a large bowl, whisk together the almond flour, baking soda, and salt.

In a small bowl whisk together the maple syrup, eggs, oil, molasses, and vanilla. Add to the dry ingredients and stir to combine. Fold in the pecans and stir again to combine.

Divide the batter among 10 muffin cups. Bake 25 minutes. Let cool slightly before serving.

Makes 10 muffins