Paleo Maple Pecan Muffins

Posted on October 13, 2016 by PBC Admin | 0 Comments

Paleo Maple Pecan Muffins Header

These paleo maple pecan muffins are topped with a slightly crunchy and sweet streusel topping that will make your taste buds hit the roof (in a good way).

Maple syrup was practically made for paleo baking. It's a great substitute for honey as a sweetener. Maple syrup's woodsy sweet flavor blends passionately with the subtle pecan for a perfect blend of elegance and decadence. But why stop with maple syrup? We've added a crunchy maple sugar to the streusel topping on this muffin that adds a unique texture to these moist and spongy nut muffins.

 

Maple pecan meets moist and spongy.

Maple Pecan Muffins Grain Free and Delicious

A lot of paleo baking recipes are dry, dense, and barely digestible. We've put a lot of effort into perfecting our baking mixes, and the Paleo Vanilla Cake and Muffin Mix is no exception. This dry baking mix is the perfect base for creatively building flavors. As a result, the maple and pecan flavors in this recipe shine through.

You could replace the pecans with almonds, and make a delicious maple almond muffin. Or, revert back to using honey as the sweetner for a honey pecan muffin that wows your family and friends. Simply replace the maple sugar with honey granules, and you're on your way to honey nut heaven!

 

Honey Nut Heaven

Paleo Maple Pecan Muffins with Streusel

So, don't delay and pick up a bag of Paleo Vanilla Cake and Muffin Mix today, and make your maple pecan dreams come true.

Storage tip: These muffins can be covered and frozen in the freezer for up to one month. We highly recommend storing leftover muffins in this way (if you have any leftover!) so you can pull a few out and allow to thaw at a moments notice when company comes to call.

 

Recipe for Paleo Maple Pecan Muffins

Paleo Maple Pecan Muffin Recipe


Paleo, vegan, gluten free, dairy free, and refined sugar free

Makes approximately 18 muffins

Ingredients:

For batter:

For maple pecan streusel topping:

  • 1/2 cup chopped pecans for topping
  • 1/4 cup maple sugar
  • 1 Tablespoon coconut oil, melted
  • 20+ whole pecans for decorating

Directions:

  1. PREHEAT oven to 350°F.
  2. Place baking cups in two standard size muffin pans.
  3. MELT coconut oil on stovetop or in microwave until liquid (about 60 seconds).
  4. BLEND baking mix, melted coconut oil, maple syrup, water, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. FOLD in chopped pecans. Use a cookie scoop to fill each baking cup with batter.
  5. In a separate bowl, combine all ingredients for streusel topping. Add a small amount to the top of each batter-filled muffin cup. Press one whole pecan into the center of each batter-filled muffin cup, and bake immediately.
  6. BAKE following chart below. Muffins are done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes.
Baking times may vary:
  • 2 9" pans: 25-30 minutes
  • 13" x 9" pan: 30-25 minutes
  • 4 mini loaf pans: 35-40 minutes
  • 20 muffins/cupcakes: 20-25 minutes

Maple + honey = LOVE

Check out our other paleo products!

Paleo Maple Pecan Muffins Pinterest

Posted in almond, honey, maple, maple sugar, maple syrup, muffin, nut, paleo, pecan


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