Description

The perfect delicate, soft paleo muffin riddled with swirls of creamy pecan butter for the most delicious healthier, nourishing breakfast. Paleo, Grain-Free, Gluten-Free, Refined-Sugar-Free, Low Carb, Dairy-Free.

Ingredients

Scale

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)

Instructions

Preheat the oven to 350F. Prepare a 24-count mini muffin tin by spraying it lightly with coconut oil cooking spray and set aside.
Combine the almond flour, coconut flour, tapioca flour, granulated monk fruit, cinnamon, baking powder, and salt into a medium-sized mixing bowl. Stir well.
Transfer the flour mixture into the bowl of a large food processor along with the eggs, almond milk, allulose, and vanilla extract. Pulse on high for about 45 seconds, until a smooth batter forms.
Transfer the muffin batter back into the medium-sized mixing bowl and let it “set up” for about 5 minutes at room temperature. The batter should thicken slightly.
Fold in the pecan butter, just enough so that it is evenly distributed throughout the batter & the swirls are still visible.
Using a tablespoon, transfer the muffin batter into the prepared mini muffin tin. Bake for 12-15 minutes, until a toothpick comes out clean from the center. Enjoy!

Notes

Any type of creamy nut butter will work in this recipe. Although pecan butter is my favorite, get creative with what you have on hand!

Category: breakfast
Method: bake

Nutrition

Serving Size: 1 muffin
Calories: 50
Sugar: 0
Fat: 4
Carbohydrates: 2
Fiber: 1
Protein: 1.5

Keywords: paleo, paleo recipes, healthy breakfast, pecan recipes, pecan butter, mini muffins, low carb, refined-sugar-free, healthy muffin recipe, gluten-free, grain-free