Pecan Pie Muffins: Gluten-Free, Vegan, Optionally Paleo

This recipe for Pecan Pie Muffins was an official entry in one of our recipe contests! It was submitted by Juanita Vernon and is a surprisingly gluten-free and vegan recipe!

Special Diet Notes: Pecan Pie Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For paleo pecan pie muffins, substitute 1/2 teaspoon gelatin for the xanthan gum and use homemade dairy-free milk beverage or use light coconut milk. Or if you eat eggs, you might like this paleo-friendly Chocolate Chip Muffins Recipe from Bless Her Heart Y’all.

Juanita Vernon

Pecan Pie Muffins (Gluten-Free, Vegan)

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 20 muffins

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 6 tablespoons ground flax seed
• 1 ⅛ cup + 1 cup unsweetened coconut milk beverage divided
• 1 cup almond flour
• 1 ⅛ cup coconut flour
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• ¼ teaspoon xanthan gum
• 1 cup agave nectar or equivalent liquid sweetener
• 2 tablespoons pure vanilla extract
• 2 cups chopped pecans
• Pecans halves for garnish if desired

Method

 

1. Preheat your oven to 350ºF.
2. In small bowl, whisk together the ground flax seed and 1 1/8 cup coconut milk beverage. .
3. In large bowl, sift together almond and coconut flours, baking soda, cinnamon and xanthan gum, and stir until well combined.
4. Add the agave, vanilla and remaining 1 cup coconut milk beverage, adding flax seed mixture last, and stirring only until thoroughly combined.
5. Spoon the batter into prepared muffin tins ( about 2/3 full), arrange pecan halves on top, if desired, then bake 18 to 20 minutes till golden brown.
6. Let stand in pans 10 to 15 minutes before carefully removing to wire racks to cool completely.

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