Maple Pecan Muffins

As a food blogger I love experimenting with different recipes. I find it somewhat boring to make the same thing over and over so I find myself tweaking recipes to see what i can make that is new and exciting. That being said there are some favorite recipes that I can make again and again without getting bored. These muffins are one of those recipes. I shared them earlier this year on my other blog for
Passover but as I made yet another batch of these last night to put in lunch boxes I realized that I should share them here as well.

Toasted pecans are one of my favorite nuts and it is the combination of pecans and maple that makes these muffins so wonderful. Moist and delicious with a crunch from the pecan on top, these mini muffins are the perfect bite sized treat. They are a great snack or breakfast on the go, but are also sweet enough to be a healthy dessert. (I pack them as “cupcakes” in my kids’ lunches and they are none the wiser) I have to admit, however, that the reason I make these muffins again and again is not just because they are super tasty. It is because the batter is made in less than three minutes in the blender (not counting toasting the pecans) which makes for quick and easy muffins with an even quicker and easier cleanup. Perfect for late night baking.

These muffins are best the day they are made but they freeze well, so I always keep a bag on hand in the freezer for a great anytime snack. (I microwave them for a few seconds to rewarm them, or just throw them in a lunchbox where they are perfectly defrosted by lunch). They are the perfect last minute treat.

Maple Pecan Muffins

By 07/11/2014

It is hard to believe that these delicious maple pecan muffins are made without any flour or refined sugar! They are the perfect anytime snack or treat.

  • Prep Time : 10 minutes
  • Cook Time : 10 minutes
  • Yield : 24
  • Allergens : , ,



Preheat the oven to 350. Line 24 mini muffin tins with papers or grease them well.

Toast the pecans until fragrant, approximately five minutes. Stir them frequently to prevent them from burning.

Transfer the toasted pecans to the blender. Blend on high speed until liquified. Add the rest of the ingredients to the blender and blend at high speed until well mixed and a bit fluffy.

Scoop the batter into the prepared muffin tins, filling them 3/4 full. Top each one with a pecan half.

Bake 8-10 minutes, or until a tester comes out clean. Let cool completely on a rack before enjoying.

Note: Do not try making these muffins in a larger size, the texture will not come out well.

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  • Sarah Klinkowitz

    Pecans are so tasty and delicious, and are a tough enough nut they hold up to a lot. These look delicious!

  • Going to try these with cashews (pecan allergy). This looks like the perfect size snack and the aroma when they are baking is probably unbelievably good.

  • LilMissCakes

    These are so cute! I would love to send them with my son for lunch, but his school is nut free. Bummer!