Having been grain and dairy free for the past year+ has made me lose my taste for most wheat based products. However, I still like to enjoy a muffin or yummy dessert here and there. The problem is that I’m not always a fan of the grain free substitutes (which are often so eggy and spongy that I end up feeding the expensive concoction to my chickens).
Enter a wonderful e-cookbook, Indulge: 70 Grain Free Desserts from Carol at Ditchthewheat.com. This Paleo cookbook is not only grain free, dairy free, and refined sugar free, many of the recipes are also egg free! Carol taught me how to turn my grain and dairy free cakes and muffins into a success! There are a few methods to her madness that you will need to heed in order to have your muffins turn out with a spring and a crumb that will make a wheat based muffin jealous.
Today I’m sharing her recipe for Maple Pecan Muffins. Give them a try and if you like the end product, you can get 69 more fabulous Paleo dessert indulgences for a steal of a deal here. Also, please note that the recipe is for only 3 muffins. This is great if you’re first trying out the recipe, but for a family of 4, this ain’t gonna cut it. I usually triple the recipe.
Want 69 more Paleo recipes just like this one? Click the blue button below: Click here to purchase Indulge: 70 Grain Free Desserts
Maple Pecan Muffins
Cook time
18 mins
Total time
18 mins
A delicious Paleo muffin that has a nice crumb, excellent flavor, and isn't too eggy.
Serves: 3
Ingredients
2 eggs, separated
½ tsp cream of tartar
2 Tbsp extra virgin coconut oil
1 Tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon
2 Tbsp coconut flour, sifted
â…› tsp baking soda
â…› tsp salt
Topping
â…› cup crushed pecans
½ tsp maple syrup
½ tsp cinnamon
Instructions
Preheat oven to 350° F.
Separate the egg whites from the yolks. Whip the egg whites and cream of tartar until stiff peaks are formed.
In a separate bowl, cream the coconut oil with the maple syrup. Add egg yolks and beat until smooth. Add vanilla, cinnamon, and salt. Sift the coconut flour into the egg yolk mixture. Add the baking soda and mix.
Gently, fold the egg whites into the egg yolk mixture.
Pour the mixture into muffin liners. Fill to the top.
Topping
In a small bowl, mix pecans, maple syrup and cinnamon together. Sprinkle on the muffins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Makes 3 muffins.
Notes
Please note that this recipe only makes 3 muffins! I usually triple the batch.
Nutrition Information
Serving size: 3 Calories: 202 Fat: 17g Saturated fat: 3g Unsaturated fat: 13g Carbohydrates: 8g Sugar: 3g Sodium: 199mg Fiber: 1g Protein: 5g Cholesterol: 124mg
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