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Maple Pecan Muffins

Maple Pecan Muffins

Maple Pecan Muffins

If you want to enjoy good flavors and an exceptional recipe, you have it all with Maple Pecan Muffins.

Maple Pecan Muffins

These Maple Pecan Muffins are easy to make, and you can eat as many as you want without worry. Take note of the recipe so you can prepare them as soon as possible.

Maple Pecan Muffins

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6

Ingredients:

3 tbsp Butter unsalted

½  cup Swerve sweetener

2 Eggs beaten

3 tbsp Unsweetened vanilla almond milk

1 cup Almond flour

1 tsp Baking powder

½ tsp Baking soda

1 tsp Vanilla extract

½ tsp Maple extract

½  cup pecans or other nuts of your choosing (Chopped)

Instructions:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the melted butter to a mixing bowl along with the Swerve sweetener. Mix on high for 30 seconds to combine.

Step 3. Pour in the unsweetened vanilla almond milk and the 2 beaten eggs. Mix on high until smooth and creamy.

Step 4. In a separate mixing bowl, combine the almond flour, baking powder and baking soda, stir to combine.

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Step 5. Add the dry ingredients to the wet ingredients.

Step 6. Mix in the vanilla and maple extracts. Beat on high until just combined. Fold in the chopped nuts.

Step 7. Place six cupcake liners into a cupcake pan, and fill each one about ¾ of the way full of the mixture.

Step 8. Bake the muffins for 20 minutes until golden brown on top and cooked through.

Step 9. Store in an airtight container in the fridge for up to 4 days.

Enjoy!

Maple Pecan Muffins

Maple Pecan Muffins

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

These Maple Pecan Muffins are easy to make, and you can eat as many as you want without worry. Take note of the recipe so you can prepare them as soon as possible.

Ingredients

  • 3 tbsp Butter unsalted
  • ½ cup Swerve sweetener
  • 2 Eggs beaten
  • 3 tbsp Unsweetened vanilla almond milk
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Vanilla extract
  • ½ tsp Maple extract
  • ½ cup pecans or other nuts of your choosing (Chopped)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add the melted butter to a mixing bowl along with the Swerve sweetener. Mix on high for 30 seconds to combine.
  3. Pour in the unsweetened vanilla almond milk and the 2 beaten eggs. Mix on high until smooth and creamy.
  4. In a separate mixing bowl, combine the almond flour, baking powder and baking soda, stir to combine.
  5. Add the dry ingredients to the wet ingredients.
  6. Mix in the vanilla and maple extracts. Beat on high until just combined.
  7. Fold in the chopped nuts.
  8. Place six cupcake liners into a cupcake pan, and fill each one about ¾ of the way full of the mixture.
  9. Bake the muffins for 20 minutes until golden brown on top and cooked through.
  10. Store in an airtight container in the fridge for up to 4 days.
  11. Enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 281Total Fat 26gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 77mgSodium 224mgCarbohydrates 8gFiber 4gSugar 3gProtein 8g
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