Pecan Madness Round II:

In November I made a pecan pie with gluten-free crust, and it was so amazing being that it was the first pecan pie I had ever made. It made me understand why people only make pies like … once a year. The crust is an absolute chore! But with all the pecans my uncle gave us the other day, it had me wanting another pie …
I came this close to making one. THIS close! Then I realized that I value my time and energy, and so I decided came up with a solution to the problem that was my unceasing desire for pecan pie.

Honestly, this was just a recipe I came up with on a whim — partially based on a few muffin recipes I’ve also already made. Initially, I wanted to switch up the recipe to a German Chocolate Muffin recipe, but I didn’t have any coconut flakes on hand. Maybe next time!

The best part of the muffin, a unanimous vote in my family, is the muffin top, which has a crisp finish from the caramelization of the brown sugar and the satisfying crunch of the chopped pecans.

If you’re craving a pecan pie but don’t want to make one (because who does?), then I’d suggest making these muffins. They consist of every flavor in a fresh pecan pie. Hope you enjoy!

Ingredients:

• 2 eggs
• 1/4 cup milk
• 3 tablespoons olive oil
• 1/4 cup + 1 tablespoon coconut flour
• 1/4 cup self-rising gluten-free flour
• 1 cup brown sugar
• 1 cup pecans, chopped

Directions:

1. Preheat oven to 350ºF. Grease 6 cup muffin pan.
2. Combine sugar and eggs in a large bowl and whisk until frothy and a light brown color.
3. Combine flours and add into the sugar mixture. Slowly incorporate. Add milk and oil. Mix.
4. Spoon the batter into the greased muffin cups until almost filled and top with chopped pecans.
5. Bake for 20-25 minutes, or until center is set.