Paleo Pecan Pie Muffins

posted in: Recipes | 66

These Paleo Pecan Pie Muffins are so easy to make. They are rich, sweet and full of buttery pecans. Gluten free, dairy free, and so delicious!

Paleo Pecan Pie Muffins

I’m back with another delicious muffin recipe. You guys seem to love muffins as much as I do and I’ve had so much great feedback on my Paleo Pumpkin Muffins. I definitely think you’ll love these just as much! They came out so amazing- I couldn’t quit eating them!

Paleo Pecan Pie Muffins

They are a dense muffin- no leavener is used so they are almost like a pecan bar in muffin form. So so good! The Golden Barrel Coconut Oil keeps them so moist and the tiny bit of Golden Barrel Blackstrap Molasses adds a real depth of flavor. I added mini chocolate chips to half the batch- if you’re a chocolate lover than I highly recommend it, but they’re definitely not needed.

Paleo Pecan Pie Muffins

I have to say- I’m usually not a fan of nuts in baked goods, but these are the exception. Banana bread? No nuts, please. Cookies? Macadamias are the only good ones. Brownies? Never ever, ever should brownies have nuts. It ruins the fudgy-ness and I’d choose no brownie over a brownie with nuts- truth! But because these are centered around the pecan it really works. My husband has the same strong feeling about nuts in baked goods and was hesitant to try these- 5 muffins later, he admitted he liked them 😉

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

You will love how simple they are to make. Mixed in one bowl and ready in 30 minutes! They will fill your house with an amazing aroma that is sweet and caramel-y. Then once you try them you’ll fall in love with the delicious flavors and textures. Sweet, crunchy, moist, and irresistible!

Paleo Pecan Pie Muffins

If you like pecan pie then you will love these muffins! Easier and just as delicious!

Paleo Pecan Pie Muffins
Print Recipe
Servings Prep Time
9 muffins 5 minutes
Cook Time
25 minutes
Servings Prep Time
9 muffins 5 minutes
Cook Time
25 minutes
Paleo Pecan Pie Muffins
Print Recipe
Servings Prep Time
9 muffins 5 minutes
Cook Time
25 minutes
Servings Prep Time
9 muffins 5 minutes
Cook Time
25 minutes
Servings: muffins
  1. Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
  2. In a large bowl, combine almond flour, coconut sugar, and salt.
  3. Add eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into muffin liners.
  4. Bake for 25 minutes- the edges should be slightly brown.
  5. Let cool for 10 minutes, then remove from pan and cool completely. Can be stored at room temperature for 3 days, refrigerate if storing longer than that.
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66 Responses

  1. Avatar
    Rosie Silva

    Can you substitute something else for the blackstrap moasses?

    • Jessica DeMay

      Hi Rosie- you can leave it out, but I definitely recommend using it. It adds a great depth of flavor and isn’t overpowering.

      • Avatar

        Just wondering is there a way to cut down the sugar in it? I am diabetic on the paleo diet and I am LOVING your pecan pie muffin but 3/4 cup of coconut sugar for just 9 muffins is a LOT for me. Any way I can cut it down or substitute with maybe applesauce?

        • Jessica DeMay

          Hi Garoulady- I’m so glad you love these muffins 🙂 I think you could reduce it to 1/2 cup with no other changes and it would come out good still. If you’re going to cut it down further, I would suggest replacing it with a lo carb sweetener like Swerve. You could even use all Swerve and instead of the coconut sugar. I wouldn’t use applesauce as that would throw off the wet to dry ratio. I hope that helps and let me know if you have any other questions.

          • Avatar

            Whey Low D (for diabetics) tastes and bakes up just like sugar for cookies and cakes. I don’t know of a sugar substitute that works as well in recipes. My favorite is Golden Whey Low D, for diabetics.

    • Avatar

      I am suppose to avoid molasses as much as possible due to IBS-C. I use pure maple syrup instead.

    • Avatar
      Mary Conner

      Hi Rosie, I use a combo of xylitol and “Just Like Sugar” instead of the coconut sugar. And yacon syrup instead of molasses’s. Much lower sugar and glycemic index ,and still taste great! Both available on amazon?

    • Avatar
      Donna Davis

      You can use honey or maple syrup

  2. Avatar

    I just made these and they are AWESOME!

  3. Avatar

    After 25 min should a toothpick come out clean? Sure seem very goopy still.

    • Jessica DeMay

      Hi Erin- I didn’t actually do the toothpick test. The edges should be brown and the center should look set. They’re not like traditional muffins that are fluffy- they are more dense. I hope they still turned out okay.

  4. Avatar

    The Pecan Muffins were served at a party the other night and we all could not eat enough of them. How wonderful they were. These will be on the top of my recipe list for muffins in the future. Love these.

  5. Avatar

    I love muffin, thanks for the tips

  6. Avatar
    Elvia Terrazas Rascon

    OMyGosh!! These are so goooooodddddd!!!!! I can eat the whole batch and not think twice about it!!

    I did sub mable syrup for the molasses, just because I didn’t have molasses. They were still yummy good!!

  7. Avatar

    I’m seem to be having an issue. All I get is a crumble like mixture when I combine all the ingredients.
    Is my oil suppose to be liquid when I put it, because my room temp oil is still a solid.

    • Jessica DeMay

      Hi Chelsea- I’m so sorry they turned out crumbly! The oil is supposed to be at room temperature- so not melted, but not hard as a rock. The softness of room temperature butter- think like that. The dough is definitely not as watery as traditional muffin batter- it will be thick almost like cookie dough. Hope that helps.

  8. Avatar

    OMG! OMG!! OMG!!! These were so incredibly yummy. Thank you so much for the recipe.

  9. Avatar

    Can I substitute eggs for flax or chia eggs

  10. Avatar

    How many calories are in each muffin?

    • Jessica DeMay

      Hi Natasha- I don’t calculate calories for my recipes, but you can use a website like My Fitness Pal to figure that out if you want. Hope you try them!

  11. Avatar

    Tried them and this is a great recipe. I made some minor adaptations, such as coconut nectar instead of coconut sugar (didn’t have the sugar) and 3 muscovy duck eggs to help adapt for high altitude plus a tablespoon of tapioca flour. They are as awesome as you describe. So tasty and perfectly sweet. Mine still need some tiny tweaking as they were a tad crumbly even though they were very moist.
    Great job and keep up the great work!

  12. Avatar

    Hi Jessica! Where can I get Coconut Sugar? This is the first time I have heard of it! I am thinking the Almond Flour will be in the health food section? And the coconut sugar as well? My husband and I love pecan pie and these sound delicious! I can’t wait to make them and surprise my husband!! Thank you, these loojs,yummy!!

  13. Avatar

    Just wondering if coconut flour can be substituted for the almond flour? I am very allergic to almonds .
    Thank you.

    • Jessica DeMay

      Hi AJ- Unfortunately that won’t work. Coconut flour is very dry and doesn’t convert 1:1. You can use cassava flour in the same amount for the almond flour. That should work. I hope you try them!

  14. Avatar

    WOW!!! These are soo good! I used 1/2 cup sugar and they were plenty sweet, moist and yummy. I didn’t use chocolate chips but I did add some cinnamon to half the batter and I really liked that addition.
    These are excellent. Since eating healthier I have been craving a muffin and these really are perfection.
    Thank you for a wonderful recipe.

    • Jessica DeMay

      You’re welcome! I’m so glad you like them! The cinnamon addition sounds amazing. I’ll have to try that next time. Thank you for trying my recipe and for the great feedback!

  15. Avatar

    Hi! These sound great, however I am only able to use stevia or xylitol. And molasses would not be permissable. I’ve found a great Maple flavored oil. Is there a way these could work?

    • Jessica DeMay

      Hi Debbie- I’m not very familiar with stevia or xylitol so I can’t tell you measurements. I know Swerve is a zero calorie sweetener and that would work 1:1 for the coconut sugar. I guess just leave the molasses out. A little bit of maple oil would be delicious! I hope you try them! 🙂

  16. Avatar
    Leanna Landreth

    Omg!!! So good!! I had to make some changes due to not having the right ingredients and it was 930 at night so I couldn’t go to the store.. lol I used regular sugar (which I think made them too sweet) and maple syrup instead of molasses.. I can’t wait to try it with the correct ingredients!!

  17. Avatar

    Do you know the calorie, carb, and fat count for the muffins? They were delicious!

    • Jessica DeMay

      Hi Kim- I don’t calculate any nutritional info on my recipes, but you can use a site like My Fitness Pal to figure it out if you want. Thanks for trying them!

  18. Avatar

    Any vegan substitutes for the 2 eggs? I’d love to make these!

  19. Avatar

    Are these low carb?

  20. Avatar

    Any chance you would share the macros?

    • Jessica DeMay

      Hi Heather- I don’t calculate that for my recipes, but you can use a site like My Fitness Pal to figure that out if desired.

  21. Avatar
    Sue Moscato

    I just made these and they are delicious! Thank you for sharing.

  22. Avatar

    Loved the muffins they turned out great, only the muffins stuck to the paper liners . Next time I use spray in tins. A real keeper.

    • Jessica DeMay

      Thanks for trying them, Launa! Yes, that’s why I suggest parchment liners- they are better than paper. I’m so glad you like them!

  23. Avatar

    How many carbs and grams os sugar each ?

    • Jessica DeMay

      Hi Mona- I don’t calculate the nutritional info for any of my recipes. You can use a site like My Fitness Pal if you need to know those numbers. Hope you try them!

  24. Avatar
    Pamela Barthelemy

    Simple & Sooooo Delicious, yum yum. Didn’t care for almond flour but this recipe has changed that.

    • Jessica DeMay

      Thanks, Pamela! I’m so glad you tried them and liked them! I’m happy you tried them even though they had almond flour in them 🙂 Thanks for the kind feedback!

  25. Avatar
    Valerie Morgan

    A great recipe, making them for the 2nd time, I have tripled the recipe as first batch got gobbled up in one night by two of us. Ha ha Ive used honey instead but only put 1 cup to the tripled up recipe! And a handful of no sugar choc chips, first batch was to sweet for me. Even though I ate two! Next batch will try the cinnamon in it!

  26. Avatar

    Absolutely love thes. Made one batch. Had to make another for the next week. Very moist muffins?

  27. Avatar

    Do you have the nutrition breakdown on this recipe? Calories, carbs, protein, fat, fiber?

  28. Avatar

    Delicious, baking second batch today! Great recipe, thank you for sharing!

  29. Avatar

    I literally make these on a weekly basis. Thank you so much!! Seriously AMAZING!! My only question is do you use dark coconut sugar or golden? I’ve always used the dark and they have turned out fantastic, but i’m just curious on which you use.

    • Avatar

      You’re welcome, Patrici! Thanks for trying them and I’m so glad you like them. I alway use the darker coconut sugar, I have used the golden one and it’s nice, but more expensive. There’s no difference except color so use whichever you want. 🙂

    • Avatar

      How long to cook for mini muffins?

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