Maple Pecan Grain-free Muffins with Caramel
Maple Pecan Grain-free Muffins with Caramel are the best muffins to serve when the weather is cold and winter is in full swing. They’re grain-free, dairy-free, egg-free and Paleo friendly.
Maple, pecans, caramel…oh yum!
Maple meets pecans for these amazing little muffins. Maple and pecans with a caramel drizzle on top? Yes, please! They have the best winter flavors for a great Paleo friendly breakfast or snack. They’re great to make on the weekends with your meal prep to be able to enjoy them all week long (if they make it that long!). We are lovers of muffins for breakfast, they’re quick to bake and simple to serve. And that added caramel sauce on top makes it feel like a dessert.
Paleo friendly
Making Maple Pecan Grain-free Muffins with Caramel Paleo-friendly always makes me happy! I love following a Paleo lifestyle (not 100% of the time, but a good 80% of the time I eat Paleo) and the way it makes me feel. Staying away from certain foods has been very positive for me. Yes, I HAVE to stay away from all dairy because I’m allergic to lactose and casein. But always limiting if not eliminating wheat, nuts, eggs, refined-sugar, legumes, preservatives & additives has had a positive impact for me. And just so we’re clear both nuts and eggs are Paleo friendly, but I personally don’t make enough enzymes to break them down properly, so I really limit them for myself. I love having the high energy levels, reduced inflammation in my body, boosting my satiety, and maintaining a healthy weight through keeping a Paleo lifestyle diet.
They’re healthy for you
Maple Pecan Grain-free Muffins with Caramel have been served several times here at our house. I’ve made them for the kids to enjoy for breakfast, we’ve brought them to homeschool co-op for snack time, and I’ve made them as a dessert for a dinner party with friends. Yes, they are versatile! They’re sweetened with maple syrup and also get a little sweetness with the grated carrots. Plus a little veggie boost from the added butternut squash (I couldn’t resist adding more butternut squash!!) and the added vitamins like B6 and a healthy dose of potassium are always great. My flour of choice for Paleo baking is Cassava flour. It’s easy to use with it’s one-to-one ratio and the texture is better than many gluten-free blends (that have white rice flour). I know you’re ready to try them! Print the recipe below and head to the kitchen.
- 1/3 cup unsweetened applesauce
- 1/2 cup avocado oil (or melted coconut oil)
- 2/3 cup maple syrup
- 1/2 cup butternut squash puree
- 1 cup grated carrots
- 1/2 cup coconut milk cream
- 2 cups Cassava flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 cup pecans, roughly chopped
- 13.5 oz canned coconut milk
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
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Preheat oven to 350 degrees. Spray mini muffin tin with cooking spray.
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In a medium mixing bowl, combine the applesauce, avocado oil, and maple syrup. Stir together.
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Add the butternut squash, grated carrots and coconut milk cream.
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Add the cassava flour, baking soda, baking powder, apple cider vinegar, cinnamon, ginger and sea salt; stir together.
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Fold in the pecans.
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Fill the prepared mini muffin tin evenly with muffin batter.
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Bake for 20-25 minutes or until golden brown.
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Let cool completely before drizzling with caramel sauce
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In a small saucepan over medium heat, combine all three ingredients, stir and bring to a boil.
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Reduce heat to low and let simmer for 25-30 minutes, stirring occasionally.
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Remove from heat and pour into a mason jar. Cover with a lid and place in the refrigerator for 2 hours or until completely cooled and caramel has thickened.
PIN NOW TO MAKE LATER –>
More muffin recipes to try:
Cranberry Orange Gluten-free Muffins
