Paleo Maple Pecan Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Classic, light, and flavorful maple pecan muffins, made with coconut flour!
  • 4 Large Eggs
  • ½ cup Maple Syrup
  • ¼ cup Cashew or Almond Butter
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Vanilla Extract
  • ½ cup Coconut Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Chopped Pecans (plus a little more, for topping)
  1. Preheat oven to 375 degrees F. Prepare a standard-sized muffin pan by greasing or spraying with nonstick cooking spray. Set aside.
  2. In a large bowl, using an electric handheld mixer, beat Eggs in HIGH about 2 minutes, until very frothy.
  3. Add in Maple Syrup, Cashew/Almond Butter, Olive Oil, and Vanilla. Beat on HIGH for 1-2 minutes, until very well mixed.
  4. Add in Coconut Flour, Pumpkin Pie Spice, Baking Powder, Baking Soda, and Salt, and beat on LOW for 1 minute, and then on HIGH for 1 minute more.
  5. Stir in chopped Pecans.
  6. Divide batter between 10 of the greased muffin cups. Sprinkle a few more chopped pecans over the top of each.
  7. Bake muffins for 9-11 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool muffins in the pan for about 7-8 minutes, before carefully removing from pan (it helps to run a thin knife or toothpick around the edges of each muffin to loosen from pan) to cool completely on a wire rack.
  9. Makes 10 muffins.
  10. Store leftover muffins in a tightly sealed container, in the refrigerator, up to 5 days.
  11. Muffins freeze well in a freezer ziplock bag, up to 3 months.
Recipe by SunnySideUps | Living Life Sunny Side Ups at