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.
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!
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.
Makes approximately 18 muffins
For maple pecan streusel topping:
Maple + honey = LOVE