Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
In a large bowl, combine almond flour, coconut sugar, and salt.
Add eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into muffin liners.
Bake for 25 minutes- the edges should be slightly brown.
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.
