Pecans and maple syrup come together in this delicious, not too sweet, muffin recipe. They are perfect with a cup of tea.
Maple Pecan Muffins - Gluten and Dairy Free
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 flour
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup real maple syrup
- 1/2 cup soy milk
- 1/2 cup vegan butter, melted
- 1 tsp vanilla
- 1 cup pecans, chopped
- 1 tbsp cinnamon sugar – see note
Directions
- Preheat oven to 400f.
- Line muffin tin with 12 muffin liners or grease well.
- In a large bowl, whisk together the gluten free flour, brown sugar, baking powder and salt.
- In a medium bowl, beat together egg, maple syrup, soy milk, melted vegan butter and vanilla.
- Stir the wet ingredients into the dry mixture until just combined. Do not over mix!
- Gently fold in the chopped pecans.
- Spoon batter into the prepared muffin pan.
- Sprinkle cinnamon sugar lightly on top of each muffins before baking.
- Bake 15-20 minutes or the muffins start to turn golden brown.
- Let cool for 10 minutes and then remove to a cooling rack.
- Recipe Notes
- It is very important to not overmix the muffin batter as it will result in a tough dense muffin.
- My preferred vegan butter is Becel Plant Based Buttery Sticks.
- To make your own cinnamon sugar, mix 1 tsp of cinnamon into 1/4 cup of white sugar. Add more cinnamon if you like a stronger cinnamon flavour.
Yummy Gluten Free 
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