PREP TIME: 5 minutes
COOK TIME: 15 minutes
YIELD: 6 jumbo or 12 regular-size muffins (1 jumbo or 2 regular-size per serving)
INGREDIENTS:
- ½ cup pecan meal
- ¼ cup coconut flour
- 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 large eggs, beaten
- ½ cup unsweetened cashew milk or almond milk (or heavy cream if not dairy-sensitive)
- ¼ cup (½ stick) unsalted butter or ghee (or butter-flavored coconut oil if dairy-free), melted but not hot, plus extra for serving
- 1 teaspoon maple extract (optional)
INSTRUCTIONS:
- Preheat the oven to 325°F. Grease a jumbo 6-well muffin pan or standard-size 12-well muffin pan.
- Place the pecan meal, coconut flour, powdered sweetener (if using powdered), baking powder, and salt in a medium-sized bowl and mix well to combine. Add the eggs, cashew milk, melted butter, liquid sweetener (if using liquid), and maple extract, if using, and blend well.
- Pour the batter into the greased muffin pan, filling each well about two-thirds full, and bake for 15 to 20 minutes if using a jumbo muffin pan or 12 to 15 minutes if using a regular-size muffin pan, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool to room temperature before removing from the pan. Serve with additional butter or ghee.
- Store extras in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
