Gluten Free Pecan and Cinnamon Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten free, baking
Serves: 12
Ingredients
  • 240g gluten-free flour mix
  • 3 tsp baking powder (some baking powders are not gluten free - check your brand)
  • ½ tsp salt
  • 45g coconut sugar
  • 3 Tablespoons melted coconut oil
  • 1 cup coconut milk
  • 1 teaspoon vanilla essence ½tsp if using vanilla paste.
  • 1 egg
  • For topping and filling the muffin
  • 70g pecans, coarsely chopped
  • 3 teaspoons cinnamon
  • 3 Tablespoons melted coconut oil
  • 160g organic brown sugar ( or half and half brown sugar and coconut sugar)
Instructions
  1. Preheat oven to 200ºC/395ºF and make sure your rack is in the centre of the oven.
  2. Grease a 12 muffin pan or use silicone muffin cups (there is no need to grease these).
  3. Sift the flour, salt and baking powder into a bowl.
  4. In another bowl whisk the coconut oil, coconut milk, vanilla and the egg.
  5. Pour the liquid mixture into the dry mixture and fold gently until combined. Do not beat.
  6. Prepare your filling mixture.Chop your pecans and mix with the cinnamon, extra sugar and 3 Tablespoons coconut oil.
  7. Fold ¾ of this mixture into the muffin mix, keeping just enough sprinkle on top of the muffins to give them a lovely crunchy texture.
  8. Bake in the oven for 12-15 minutes.
  9. Check for doneness by inserting a skewer into the middle of one muffin.
  10. Allow to cool on a wire cooling tray.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/gluten-free-pecan-and-cinnamon-muffins/