These Maple Pecan Gluten Free Muffins are the perfect start to the day. Low Carb, Gluten Free AND Paleo – packed full of healthy goodness and rich, maple flavor.
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Paleo Maple Pecan Muffins
I was on a mission to create the perfect savory, yet sweet muffin that is not only keto, but paleo as well.
For those that don’t know, I oscillate pretty easily back and forth between keto and low carb paleo, always gluten free though. Sometimes daily, sometimes weekly, but both ways of eating are totally complementary to each other.
So I REALLY like it when I come up with recipes that are both low carb AND paleo.
This maple pecan muffin recipe is one of my favorite muffin recipes so far. Not too sweet, not too savory, but they hit that sweet spot right in the middle.
Great for breakfast. Great for a snack!
How to Make Maple Pecan Gluten Free Muffins
Preheat oven to 350 degrees F and line a muffin tin with liners.
In a medium bowl, combine almond flour, ground pecans, coconut flour, cassava flour, sweeteners, cinnamon, sea salt and baking soda. Mix well.
Add olive oil to the bowl and combine thoroughly with a spatula or wooden spoon.
In a small bowl, combine eggs, maple syrup and apple cider vinegar. Beat with a fork until combined.
Add egg mixture to flour mixture and continue mixing with a spatula or wooden spoon.
Add evenly to 8 muffin tins.
Bake for 25 minutes.
Is Cassava Flour Gluten Free?
Cassava is a high carb root vegetable. Definitely not low carb in high amounts, but most certainly gluten free. What is very intriguing about cassava flour is that it is one of the closest things to sub for wheat flour. And if you’ve ever done gluten free baking before, trying to get the same consistency as using gluten/wheat flour is rather difficult. Cassava is very appealing in that regard.
So what is a gluten free baker to do when you still want to limit carbs? Use a SMALL amount. This recipe uses 1 tablespoon and is split between 8 muffins. This equates to much less than 1 carb per muffin from the cassava flour. Totally acceptable.
AND it comes from a root vegetable which I completely support.
Gluten Free Muffin Substitutions
If you REALLY don’t want to use cassava flour, you can sub it with coconut flour. You may find differences, but that is usually the case with substitutions.
You can also play around with sweeteners. I really like to use Lakanto Monk fruit, Swerve, Erythritol and any other low carb granular sweetener.
How to Make Ground Pecans
If you have a food processor, such as a ninja like this one, then you are all set! Simply add your pecans to a food processor and blend!
Blend until you have a flour type product! You may have to scrape the sides down and shake it up a few times.
How to Store Gluten Free Muffins
You will want to store these gluten free muffins in an airtight container in the refrigerator. Wait until they are fully cooled before storing them, though, to minimize condensation.
If I know I’m going to eat them within a day or two, I usually leave them out on counter. But the fridge is always the safest. I even like to warm them up with butter after they’ve been cooled!
Other Gluten Free Recipes You Might Like
Low Carb Gluten Free Chocolate Chip Muffins
Maple Pecan Gluten Free Muffins
Ingredients
- 1 cup blanched almond flour
- 1 cup pecans, ground after measuring
- 1/4 cup coconut flour
- 1 tablespoon cassava flour
- 1 tablespoon sweetener (Coconut sugar for Paleo, Monkfruit for Low Carb)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 cup olive oil
- 2 eggs, beaten
- 2 tablespoons maple syrup (Sugar free ChocZero for Low Carb)
- 1/2 tablespoon apple cider vinegar
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with liners.
- In a medium bowl, combine almond flour, ground pecans, coconut flour, cassava flour, sweeteners, cinnamon, sea salt and baking soda. Mix well.
- Add olive oil to the bowl and combine thoroughly with a spatula or wooden spoon.
- In a small bowl, combine eggs, maple syrup and apple cider vinegar. Beat with a fork until combined.
- Add egg mixture to flour mixture and continue mixing with a spatula or wooden spoon.
- Add evenly to 8 muffin tins.
- Bake for 25 minutes.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 225Total Fat 20gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 47mgSodium 104mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 5gProtein 6g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.