Paleo Pecan Pie Muffins


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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84 thoughts on "Paleo Pecan Pie Muffins"

  1. Rosie Silva says:

    Can you substitute something else for the blackstrap moasses?

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

      1. Garoulady says:

        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?

        1. 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.

          1. Sassafras says:

            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.

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

      1. Hi Lola- yes, that will work. I hope you enjoy!

    3. Mary Conner says:

      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?

    4. Donna Davis says:

      You can use honey or maple syrup

    5. I didn’t add them and they were fabulous! But I used 1/2 the amount of maple syrup instead of sugar and cut the oil in 1/2 too

  2. Traci says:

    I just made these and they are AWESOME!

    1. Thanks for trying them, Traci! I’m so glad you love them!

      1. Bella says:

        Can I add a teas of baking powder to make it fluffy & light

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

    1. 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. Janet says:

    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.

    1. Thank you so much for the kind words, Janet! I’m so glad everyone loved them and I’m glad to hear you’ll be making them 🙂

  5. I love muffin, thanks for the tips

    1. You’re welcome, Sabung!

  6. Elvia Terrazas Rascon says:

    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!!

    1. Thanks for trying them, Elvia! I’m so glad you love them!! 🙂

  7. Chelsea says:

    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.

    1. 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. Jessica says:

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

    1. Sorry it’s taken so long for me to reply! You’re welcome, Jessica! I’m so glad you love them 🙂

  9. Kali says:

    Can I substitute eggs for flax or chia eggs

    1. Hi Kali- I haven’t personally tried it, but I think that would work fine. Either one. Hope you enjoy!

  10. Natasha says:

    How many calories are in each muffin?

    1. 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. 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!

    1. Thanks, Irene! I’m so glad you tried my recipe and it sounds like your changes worked great. Thanks for the great feedback 🙂

  12. 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!!

    1. Hi Linda- the coconut will also be in the health food section as well. If your store divides it like that then it will be with the chocolate and maybe nut butters. At Meijer (a Michigan store) it is right in the baking aisle, just on a higher shelf. Here is a picture (and link to Amazon) of what to look for. It’s different than a normal bag of sugar. There are a few brands, but this is a popular one I find easily. Oh, Target carries it as well in the baking aisle. That would be easy to find.
      I hope that helps and I hope you and your husband enjoy these! Let me know if you have any other questions.

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

    1. 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. 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.

    1. 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. Debbie says:

    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?

    1. 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. Leanna Landreth says:

    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!!

    1. Thanks for trying my recipe, Leanna! I’m glad they turned out well for you 🙂

  17. kim says:

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

    1. 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. Joy says:

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

    1. Hi Joy- you can try using 2 flax eggs. I think that would work great. Enjoy!

  19. Dawn says:

    Are these low carb?

    1. Hi Dawn, if you used a low carb sweetener like Swerve then they would be low carb. Hope you try them!

  20. Heather says:

    Any chance you would share the macros?

    1. 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. Sue Moscato says:

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

    1. You’re welcome, Sue! Thanks for trying them and I’m so glad you like them!

  22. Launa says:

    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.

    1. 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. Mona says:

    How many carbs and grams os sugar each ?

    1. 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. Pamela Barthelemy says:

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

    1. 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. Valerie Morgan says:

    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!

    1. Thanks for trying my recipe, Valerie! I’m so glad they were enjoyed! Cinnamon sounds like a great addition!

  26. Mary Lou. says:

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

    1. Thanks, Mary Lou! So glad you love them!

  27. Maddy says:

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

    1. Hi Maddy- no, I don’t calculate that. You can use a site like My Fitness Pal if you need to know the breakdown.

  28. Carolyn says:

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

    1. You’re welcome, Carolyn! Thanks for trying them and I’m so glad you like them!

  29. Patrici says:

    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.

    1. 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. 🙂

    2. Rachel says:

      How long to cook for mini muffins?

  30. Christin says:

    Delicious! Thanks for another great recipe!

  31. You’re welcome, Christin! Thanks for trying them!

  32. Ana Lessa says:

    What a delicious recipe! Thanks for charing. We have a lot of molasses here in Brasil and I loved this different way of using it.Here we usually eat with fruir or yogurt. Hugs from Brasil!

  33. Carolina says:

    Hi Jessica, it looks amazing! I’ll try them today!
    Can I replace almond flour for all purpose gluten free flour? Thanks 😊

  34. RitaB says:

    Hi there, these look awesome. Any chance there is nutritional info available for this?

  35. Hi Carolina- you can try, but I can’t say for sure since I haven’t tried it. A gf flour mix should work. Hope you enjoy!

  36. Hi RitaB- I don’t calculate nutritional info for my recipes. You can use a site like My Fitness Pal if you need to know. Hope you try them!

  37. Lydia Mathis says:

    These are amazing! I can’t tell you how excited I am to have found this recipe & will be making them often. My non-Paleo husband can’t get enough of them. 😊

  38. These are sooo good they are the best . If you like pecan pie you will love these and so easy to make .

  39. Miriam Byrne says:

    These are delicious and so quick to make. I reduced the coconut sugar to 1/2 cup and they were still sweet enough and vanished very quickly!

  40. If I want to make this into bread instead of muffins, would I need to make any adaptations? To what temperature should I set the oven, and how long would I bake it? Sounds yummy! Thank you!

  41. Can I make these in a mini muffin pan how long do I cook them? Can I use brown sugar

  42. Hi Jessica DeMay, these look so good but unfortunately, like a lot of Paleo recipes it calls for coconut oil and my husband and I can’t stand the taste of coconut. Is there any substitute for the coconut oil that I could use?

    1. Mitch Hertzler says:

      Hi Tonia,
      This recipe uses Golden Barrel Coconut Oil which is refined meaning the coconut taste and smell has been removed. It is just a bland flavor and should not be a problem for you and your husband.

  43. Susan Harris says:

    These are the best muffins I’ve ever made!!! Thank you for sharing the recipe!!!

  44. Melinda says:

    Hi. Thank you for your time. Where are the MACROS for these muffins? Thank you again!!

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