Pecan 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
Units
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