Deliciously rich muffins made with almond flour, pecans, and sugar-free chocolate chips, perfect for a sweet yet low-carb treat.
45 minutes
Deliciously rich muffins made with almond flour, pecans, and sugar-free chocolate chips, perfect for a sweet yet low-carb treat.
Granulated Erythritol Sweetener
cups
Blanched Almond Flour
cups
Chopped Pecans
cups
teaspoons
Unsalted Butter, softened
0.25 sticks
Large Eggs, room temperature
each
Yacón Syrup, optional
teaspoons
Sugar-free Chocolate Chips Or Chunks
cups
1. Preheat the oven
Preheat your oven to 325°F. Line 12 standard-size muffin cups with parchment paper or silicone liners.
2. Combine dry ingredients
In a medium bowl, whisk together the granulated erythritol sweetener, almond flour, chopped pecans, and salt.
3. Mix wet ingredients
In a large bowl, beat the softened unsalted butter, room-temperature eggs, and yacón syrup (if using) until smooth.
4. Combine wet and dry mixtures
Gradually beat the almond flour mixture into the wet mixture until just combined. Be careful not to over-mix. Stir in the sugar-free chocolate chips.
5. Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake the muffins
Place the muffin tray in the preheated oven and bake for 26 to 30 minutes, until the muffins are golden brown and just set in the center.
7. Cool and store
Let the muffins cool in the pan. Store in the refrigerator for up to a week, or freeze for up to a month.
To adapt the core recipe into this variant, you would add chocolate chips and chopped pecans to the batter. To emulate the flavors of pecan pie, you could also incorporate brown sugar and a hint of vanilla.
Replace some of the liquid in the recipe with mashed ripe bananas for moisture and flavor. Swap pecans for walnuts or continue using pecans if preferred. Consider adding a hint of cinnamon or nutmeg to complement the banana flavor.
Swap the chocolate chips and pecans for fresh blueberries. Add lemon zest to the batter for a bright, citrusy note. You can also incorporate a streusel topping before baking for added texture.
A basic muffin batter typically consists of flour, sugar, leavening agents (like baking powder), a pinch of salt, eggs, a fat (like butter or oil), and milk or another liquid. Once you have this down, you can start playing with mix-ins and flavor profiles.
Incorporate pumpkin puree into the batter in place of some of the liquid. Add a blend of pumpkin pie spices (cinnamon, ginger, nutmeg, and cloves). Mix-ins could include pecans or chocolate chips, and a cream cheese swirl could be a decadent addition.
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