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Gluten Free Maple Pecan Muffins

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I’ve been on a baking spree!  A coconut flour baking spree to be exact.  I’ve been trying out a lot of techniques to help make a muffin that is light, fluffy and has a nice dome top like a regular muffin.

I was playing around with egg whites and a chocolate recipe and I combined the two and it resulted in an amazing chocolate mousse cupcake.  I took the technique and I ran with it.  I started applying it to all my coconut flour recipes that I have been working on.  The technique solved the reoccurring dense issue.

Each muffin is roughly 7 net carbs according to Fatsecret.com  If you feel that is too high for you be careful about switching the maple syrup to another sweetener.  Coconut flour is extremely sensitive to  the amount of liquid in a recipe.  I have a cookbook that suggests a ratio of  1 cup of honey = 1 1/4 cup of sugar + 1/4 cup of liquid.  The amount of maple syrup in this recipe is about 1 tsp per muffin.  It adds a subtle sweetness.

Can I get a high five for better photography!

Gluten Free Maple Pecan Muffins

Author: Carol Lovett
Recipe type: Snack, Muffin, Dessert
 
Cook time: 
Total time: 
 
Serves: 3
 
Ingredients
 
Instructions
  1. Preheat the oven to 350 deg.
  2. MUFFIN:
  3. Separate the egg whites from the egg yolks.
  4. Whip the egg whites to stiff peaks.
  5. In a separate bowl mix the egg yolks with the coconut oil, vanilla, maple syrup, cinnamon, and salt.
  6. Sift the coconut flour and add to the egg yolk mixture.
  7. Add the baking powder.
  8. Mix the egg yolk mixture until smooth.
  9. Slowly add the egg yolk mixture to the egg whites. *I left my mixer on while doing this.
  10. Pour the mixture into muffin liners. *I recommend silicone muffin liners. All of the muffins in the pictures were baked in silicone muffin liners.
  11. Fill to the top.
  12. TOPPING:
  13. In a bowl mix all the pecans, maple syrup and cinnamon together.
  14. Sprinkle on the muffins.
  15. Bake at 350 deg for 18 minutes or until baked.
 
Notes
*This recipe makes 3 muffins.
 

Gluten Free Maple Pecan Muffins

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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12 Comments

  1. i’ve been on a coconut flour kick too! we brought back a huge bottle of maple syrup from our Calgary trip…from the family farm! i know what i’ll be using it for. 🙂

    1. I saw your recipe with coconut flour and it looked delicious!

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