Sweet, Nutty, and Moist, These Muffins are the Perfect Special Treat to Make For Breakfast or Brunch During the Holiday Season, or Any time of Year! At only 100 Calories and .9 Net Carbs, They Won't Weigh You Down!
I had never really heard of pecan pie until I moved to the South. I love nuts though, they may be my favorite easy snacks, and pecans are at the top of my list. I think the flavor of pecans is just beautiful. I will say that pecan pie can be a bit too sweet for me, although I still love it. These muffins have a deliciously moist texture, and I've made sure to load them full of chopped pecans too. I think the sweet, flavorful vanilla bean base of these muffins complements the pecans' flavor perfectly. These are super fast to whip up, I'm talking you can have a batch of these in the oven in just a few minutes, and they are great to make ahead and freeze too!
Low-Carb Pecan Pie Muffins
Makes 12 muffins
Ingredients:
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1/2 C almond flour (I like Blue Diamond finely ground almond flour)
1/4 C coconut flour (I use Anthony's Organic coconut flour)
1/4 C oat fiber (I used Anthony's Organic oat fiber for this recipe)
1/2 tsp salt
1 tsp baking powder
1 C unsweetened almond milk
2 eggs
1/4 C Swerve Brown
1/2 C Swerve
2 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)
1/4 tsp almond extract
1 Tbsp coconut oil, melted
3/4 C pecans, chopped
Directions:
Preheat your oven to 325 degrees and place muffin liners into a muffin pan. I like to use parchment muffin liners, but you can use whatever you'd like!
In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, salt, and baking powder. Set aside.
In a medium bowl, whisk together the almond milk and eggs. Add the swerve brown, swerve, vanilla bean paste, and almond extract and whisk to combine.
Add the wet mixture to the dry ingredients and stir until just combined. Add the melted coconut oil and stir. Fold in the chopped pecans.
Using a tablespoon scoop or measuring spoon, divide the batter evenly between the 12 liners. I used about two tablespoon scoops per muffin. Each liner should be filled about 3/4 of the way.
Place your muffin pan into the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the muffin pan from the oven and allow the muffins to cool in the pan on a wire rack for 5 minutes. Remove each muffin and place directly on the wire rack to cool completely. These muffins can be stored in an airtight container at room temperature for 3 days and then should be stored in the freezer. Enjoy!
Follow along with the pictures below!
The muffin batter evenly divided between 12 liners.
The baked muffins fresh out of the oven!
Muffins removed from the pan and cooling on a wire rack.
Pecan pie muffin goodness...it almost looks like a little pie! Dig in!
Moist and nutty, so so good!
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