Butter Pecan Muffins, Gluten-free



These muffins are light, with a rich, buttery flavor.

2 1/4 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup non dairy milk (we use unsweetened soymilk, just organic soybeans and water)
2 Tablespoons apple cider vinegar
2 Tablespoons ground flax seeds
4 Tablespoons water
1 Tablespoon soy lecithin granules (optional – this gives the muffin a richer, buttery flavor)
1/2 cup brown sugar
1/2 cup water
1 cup pecans, chopped (You may substitute any nut, seed or dried fruit)

Preheat oven to 350oF. Recipe makes 12 muffins. Prepare muffin tins by lightly greasing with oil, shortening or vegan butter or line with paper muffin cups. 

1. In a large bowl mix together flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In a small bowl mix the non dairy milk with vinegar. This is the plant-based version of buttermilk.
3. In a separate bowl mix together flax seeds and 4 tablespoons water. Add in the soy lecithin. Beat the ingredients together with a fork. (This is the plant-based version of an egg.) Mix in the brown sugar and then the water and non dairy milk/vinegar.
4. Add the wet ingredients to the dry and mix well. Stir in the chopped pecans.
5. Spoon about 1/3 cup of batter into each muffin cup.
6. Bake for 35 minutes until muffins are firm.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

  4 comments for “Butter Pecan Muffins, Gluten-free

  1. Hello, wondering if maple syrup or agave can substitute for the brown sugar, in the butter pecan muffin recipe, since I do not use any granulated sugars of any kind. Very anxious to make.

    • Hi Jan, Yes, of course you can use maple syrup. It will be delicious! Here’s what to do. The recipe calls for 1/2 cup of brown sugar and 1/2 cup of water. Use 6 Tablespoons of maple syrup instead of brown sugar. Don’t use any water until all the ingredients are mixed together. Then add enough water, a tablespoon or 2 at a time, up to 7 tablespoons, to make a thick batter. Brown sugar has a molasses in it. You might also add a teaspoon of molasses if you like. Once you made them you may decide to make them more or less sweet the next time around. – Caryn

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