Pecan Pie Muffins (Gluten-Free, Vegan)
Prep time
Cook time
Total time
Author: Juanita Vernon
Serves: 20 muffins
Ingredients
- 6 tablespoons ground flax seed
- 1⅛ cup + 1 cup unsweetened coconut milk beverage, divided
- 1 cup almond flour
- 1⅛ cup coconut flour
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- ¼ teaspoon xanthan gum
- 1 cup agave nectar or equivalent liquid sweetener
- 2 tablespoons pure vanilla extract
- 2 cups chopped pecans
- Pecans halves, for garnish if desired
Instructions
- Preheat your oven to 350ºF.
- In small bowl, whisk together the ground flax seed and 1⅛ cup coconut milk beverage. .
- In large bowl, sift together almond and coconut flours, baking soda, cinnamon and xanthan gum, and stir until well combined.
- Add the agave, vanilla and remaining 1 cup coconut milk beverage, adding flax seed mixture last, and stirring only until thoroughly combined.
- Spoon the batter into prepared muffin tins ( about ⅔ full), arrange pecan halves on top, if desired, then bake 18 to 20 minutes till golden brown.
- Let stand in pans 10 to 15 minutes before carefully removing to wire racks to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pecan-pie-muffins