I am in love with these gluten free, refined sugar free and dairy free (except eggs) muffins. I am sure you could use a flax egg though and they would be just as good as these muffins are consistently good. I have tried several different types of flour and the only thing that changes is color. The flavor is the same as so is moisture content. The only problem is that I can’t just have one. They are pretty addicting. Even my family that are carbaholics, can’t tell the difference.
Gluten Free Pecan Pie Muffins- Serves 6
2 large eggs(room temp), 1 TB molasses, 1 C hazelnut flour or almond flour or I have combined the two when I am running low, 3/4 C coconut sugar, dash of salt, 1/3 C coconut oil (room temp), 1 C crushed pecans and 1/2 C mini chocolate chips.
Preheat oven to 325 degrees. Line a 6 cup standard muffin tray with liners. Combine flour, coconut sugar and salt. Add eggs, coconut oil and molasses and stir well. Add in pecans and chocolate chips. Scoop into muffin liners to the top and bake for 25 minutes. Let cool for 10 minutes (if you can) and enjoy right away or great the next day with or without butter.