Gluten-free, Dairy-free Pecan Pie PURE Protein Paleo Muffins!

Gluten-free, Dairy-free Pecan Pie PURE Protein Paleo Muffins!

Kimberly Peverell

Craving something sweet but want to stay on track with your health goals? Say hello to our gluten-free, dairy-free Pecan Pie PURE Protein Paleo Muffins!

✨ Why You'll Love Them:

 

  • High in Protein: Each muffin boasts 9 g of protein, thanks to added PURE collagen peptides—great for supporting muscles and keeping you satisfied.
  • Wholesome Ingredients: Made with almond flour and pecans, they're rich in healthy fats and fiber.
  • Natural Sweetness: Free from refined sugar, sweetened with pure maple syrup, an unrefined sugar for a gentler impact on insulin levels.
  • Gut-Friendly: With 4.4g of fiber per muffin, they support healthy digestion.

 

Perfect as a quick breakfast, post-workout snack, or a guilt-free dessert!

 

Treat yourself to something that's as nourishing as it is tasty. Your body will thank you! 😋

 

Ingredients:

  • Wet Ingredients:
    • 4 large eggs
    • 3/4 cup pure maple syrup (or substitute with sugar-free maple syrup for a lower sugar option)
    • 2/3 cup melted coconut oil
    • 2 tablespoons blackstrap molasses
    • 1 tablespoon vanilla extract
  • Dry Ingredients:
    • 1.5 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup coconut flour
    • 2 cups almond flour
    • 1.5 scoops PURE collagen powder (approximately 27 grams of protein)
  • Add-ins:
    • 2 cups chopped pecans

 

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a muffin tin with 12-15 paper liners.
  2. Prepare the Wet Ingredients:
    • In a large mixing bowl, whisk together the eggs, maple syrup (or sugar-free maple syrup), melted coconut oil, blackstrap molasses, and vanilla extract until well combined.
  3. Add the Dry Ingredients:
    • Gradually add the baking soda, baking powder, salt, coconut flour, almond flour, and collagen powder to the wet mixture.
    • Stir until the batter is smooth and thickened.
  4. Fold in the Pecans:
    • Gently fold the chopped pecans into the batter until evenly distributed.
  5. Fill the Muffin Liners:
    • Scoop the batter into the prepared muffin liners, filling each about 3/4 full.
  6. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool:
    • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

 

Nutritional Information per Muffin (Approximate values based on 15 muffins)

Using Pure Maple Syrup:

  • Calories: 366
  • Fat: 29.5g
  • Carbohydrates: 19.9g
    • Fiber: 4.4g
    • Sugar: 11.1g
  • Protein: 9g

Using Sugar-Free Maple Syrup Substitute:

  • Calories: 324
  • Fat: 29.5g
  • Carbohydrates: 9.2g
    • Fiber: 4.4g
    • Sugar: 1.4g
  • Protein: 9g

Note: Substituting pure maple syrup with a sugar-free alternative reduces the sugar content by approximately 9.7 grams per muffin and lowers the total carbohydrates and calories.

 

Tips:

  • Collagen Powder: If you don't have PURE collagen powder, you can use any unflavored collagen peptides or omit it if preferred.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing: These muffins freeze well. Place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

 

Enjoy your wholesome, delicious pecan pie paleo muffins that are not only satisfying but also aligned with your health goals!