Maple Pecan Muffins (Vegan, Gluten-Free, Dairy-Free)

A super moist, easy, and healthy muffin recipe that will satisfy all ages and especially those with allergies or lifestyles that are gluten-free, dairy-free, or vegan.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners.

Step: 2

Stir water and flax seed meal together in a bowl; set aside until “flax egg” is thickened, about 10 minutes.

Step: 3

Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups.

Step: 4

Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.


Per Serving: 179 calories; protein 2.5g; carbohydrates 26.8g; fat 7.9g; sodium 261.4mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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