Name: Paleo Pecan Swirl Mini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3/4 cup almond flour (85g); 2 tbsp coconut flour (15g); 2 tbsp tapioca flour (15g); 1/4 cup granulated monkfruit (45g); 1 tsp. cinnamon; 1 tsp. baking powder; 1/4 tsp salt; 2 large eggs; 3 tbsp unsweetened almond milk; 3 tbsp allulose (or maple syrup); 1 tsp pure vanilla extract; 3 tbsp creamy pecan butter (45g)

Paleo pecan swirl mini muffins recipe for a healthier, low carb breakfast

Delicate, perfectly fluffy mini muffins laced with ribbons of smooth pecan butter… how could these paleo pecan swirl mini muffins not become my new favorite healthier breakfast?!

A Healthier Paleo Pecan Swirl Mini Muffin Recipe!

I’ll let you in on a secret. I’ve been using the same paleo muffin recipe since I started baking with healthier, paleo ingredients in 2020. Not only do my muffins come out perfectly every time I make them, but they are also so moist and fluffy that I find myself not even missing traditional muffins any more. Shocking, I know.

These paleo pecan swirl mini muffins have been one of my go-to recipes in my breakfast prep rotation. Since starting my new job in a new state last week, I’ve been in the process of figuring out what my packed breakfasts and lunches look like in a traditional 8-5 lifestyle. Spoiler alert: its MUCH different than grad school where I got to make my own schedule and roll into lab wearing sweat pants!

Between the early morning workouts, showers, and makeup I’ve found it difficult to make a healthier, nourishing breakfast at home before heading to the office. After nearly a full week of trial and error, I when HAM recipe testing paleo muffins, egg cups, breakfast cookies, & a whole lot more this weekend in an effort to find a favorite. If you’re new to my page or don’t know me personally, I should also fill you in on the annoying fact that I am a sweet breakfast person all the way. It’s no surprise (to me anyways) that these paleo pecan swirl mini muffins took the cake.

Baking with Paleo Ingredients

While a lot of baked goods can be easily replicated with heavier nut-based flour alternatives, muffins and cakes are definitely the most difficult. Achieving the same fluffy, delicate crumb on the inside using almond or coconut flours with bigger particle sizes seems next to impossible… until I stumbled upon my sneaky powerhouse paleo flour combo!

The 6:1:1 (I fully realize how annoying that is) ratio of almond to coconut to tapioca flour is the winning grain-free/paleo combination for all your cake and muffin needs.

Besides the texture issue that arises with cakey desserts, baking with paleo ingredients is surprisingly easy. Butter can easily be swapped for coconut oil. Monk fruit is a fantastic replacement for granulated sugar. Popular liquid sweeteners such as honey and maple syrup are already paleo (thank goodness!). Unsweetened chocolate and most nuts found in baked goods are paleo ingredients as well!

Pecan Swirl Mini Muffins

You caught me red handed trying to be creative with a fun new mini muffin flavor, and I’m not at all ashamed. Don’t get me wrong, the classics are classics for a reason. Nothing hits the spot like a blueberry muffin for me.

While I was moving last week, I found a full, unopened bar of creamy pecan butter in the very back of my pantry. I have no idea how I let myself forget about her, I’m the BIGGEST pecan fan. Naturally, I spiraled immediately thinking of all of my favorite recipes that I could sneak this pecan butter into!

Long story short, pecan swirl mini muffins were born. The ribbons of pecan butter through this delicate, super soft paleo pecan swirl mini muffin add the perfect decadent, toasted, nutty flavor to compliment the sweet vanilla base.

What You’ll Need

How to Make Paleo Pecan Swirl Mini Muffins

Step 1: Preheat the oven to 350F. Prepare the mini muffin tin by spraying it lightly with coconut oil cooking spray and set aside.

Step 2: Combine the almond flour, coconut flour, tapioca flour, baking powder, cinnamon, and salt together in a medium mixing bowl. Stir well and transfer into the bowl of a large food processor.

Step 3: Add the eggs, almond milk, allulose, and vanilla extract to the flour mixture in the food processor. Pulse on high for about 45 seconds, or until a smooth homogenous batter forms. Let the mixture set up at room temperature for about 5 minutes, it should thicken slightly.

Step 4: Transfer the batter back into the medium sized mixing bowl. Fold in the creamy pecan butter, just enough to form distinct ribbons of pecan butter without fully incorporating it into the batter.

Step 5: Using a tablespoon, scoop the batter evenly into 20 mini muffin molds. Bake for 12-15 minutes and enjoy!

Storage: To keep them super fresh and delicious to last me for the whole week, I prefer to refrigerate my paleo pecan swirl mini muffins in an air-tight container.

More of My Favorite Paleo Breakfast Recipes