Paleo Maple Pecan Muffins

Classic, light, and flavorful maple pecan muffins, made with coconut flour!

Paleo Maple Pecan Muffins |

Some of my very favorite things to bake, are muffins! And even more than baking muffins, I really love eating muffins! :)


They’re like the perfect breakfast, snack, dessert…you name it!

Paleo Maple Pecan Muffins |

And today, I’m sharing my very, very favorite muffin recipe to date: these Paleo Maple Pecan Muffins!

They’re so flavorful, thanks to that delicious maple syrup and fall spices; and they’re full of crunchy texture, thanks to the chopped pecans!

Paleo Maple Pecan Muffins |

My favorite grain-free flour to use in baking, is definitely coconut flour (which can be found at most grocery stores, Amazon, or Vitacosticon)! It’s what I use in all my paleo baked goods, because used correctly, can create such a moist, light and fluffy texture! I’ve been doing a little more experimenting with the flour lately, and taking tons of notes, so that I can bring you the best fall paleo muffin recipe I possibly can!

Paleo Maple Pecan Muffins |

This Paleo Maple Pecan Muffin recipe comes together so easily! You use only one bowl (so less dishes—yay!), an electric hand mixer helps to create the perfect batter texture in a flash, and baking time is completed in only 9-11 minutes, which is quicker than so many of the muffin recipes out there! Which, means (!!!) faster to your plate!

Paleo Maple Pecan Muffins |

They also freeze really well, so they’re perfect for a grab-and-go breakfast or snack on a busy day! Just thaw in the microwave for a few seconds, and you’ve got a delicious muffin to enjoy anytime (sounds so much better than that granola bar, right?)!


Enjoy, friends! :)

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.

For more paleo breakfast ideas, check out:

Paleo Double Chocolate Zucchini Muffins

Paleo Double Chocolate Zucchini Muffins

Paleo Cinnamon Spice Sweet Potato Bread

Paleo Cinnamon Spice Sweet Potato Bread |

Paleo Chocolate Chip Pumpkin Mini Muffins

Paleo Chocolate Chip Pumpkin Mini Muffins |

*This post contains affiliate links


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