These pecan coconut muffins are so delicious that you’ll have a hard time eating just one!
Almond flour is a relatively new ingredient for most of use, especially those who’ve recently gone gluten or grain free. I’ve received many questions about this flour, so today let’s have a little review and discussion about this versatile ingredient.
I’ve seen two kinds of almond flour on the market – blanched almond flour and almond meal. Blanched almond flour is ground almonds that have previously had the skins removed. Almond meal (sometimes also sold as “almond flour”) is ground almonds with the skins intact.
I prefer blanched almond flour because the skins of the almond have been removed. Almonds contain phytic acid – an enzyme inhibitor and most of this phytic acid is found in the skin. While I usually soak and dehydrate nuts before consuming, I have found it a bit easier to purchase blanched almond flour because I don’t need to be as concerned about the phytic acid.
And as an added bonus, the flour is ground much finer than I can do myself at home. If you can get a good price on whole almonds, grinding the almonds yourself in a food processor, spice mill, or vitamix after they have been soaked and dehydrated is an easy way to make the flour at home.
I only use almond flour for the occasional treat, because of the price. I’ve found it cheaper to buy almond meal/flour at the store versus making it myself at home.
My mom makes a version of these muffins which we call “tiny sinfuls” because you can’t just eat one. She sells her little pecan muffins in her two shops in the Dallas area and they’re always a huge hit during the holidays. I took this family favorite and converted it to grain free. My oldest daughter and I had to freeze the muffins in fear of eating every last one!
PrintPecan Coconut Muffins (Grain Free)
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar. You can also purchase this brand of grain-free baking powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Baking
- Diet: Gluten Free
Ingredients
For the batter:
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons grain-free baking powder (see above)
- 1/2 cup muscovado sugar (or a very dark brown sugar)
- 1/2 cup unsweetened coconut
- 1/2 cup unsalted butter or ghee, melted
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Grease your mini-muffin tin with coconut oil or line with muffin liners. Whisk almond flour, coconut flour, baking powder, muscovado and coconut in a large mixing bowl. Whisk in butter, vanilla and eggs. Stir in nuts. Using a teaspoon, spoon batter into muffin cups. Bake 11 minutes until just golden brown. Serve. These keep well at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: Makes about 32 mini muffins
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