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