Gluten Free Pecan and Cinnamon Muffins
Author: Shades of Cinnamon
Recipe type: Gluten free, baking
Serves: 12
- 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)
- Preheat oven to 200ºC/395ºF and make sure your rack is in the centre of the oven.
- Grease a 12 muffin pan or use silicone muffin cups (there is no need to grease these).
- Sift the flour, salt and baking powder into a bowl.
- In another bowl whisk the coconut oil, coconut milk, vanilla and the egg.
- Pour the liquid mixture into the dry mixture and fold gently until combined. Do not beat.
- Prepare your filling mixture.Chop your pecans and mix with the cinnamon, extra sugar and 3 Tablespoons coconut oil.
- 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.
- Bake in the oven for 12-15 minutes.
- Check for doneness by inserting a skewer into the middle of one muffin.
- Allow to cool on a wire cooling tray.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/gluten-free-pecan-and-cinnamon-muffins/
3.2.2807