Apple Pecan Muffin is a wonderful blend of Apple Pie with a Spiced inspired muffin. It includes a wonderful twist by using Almond Flour adding a nutty undertone. Plus you can add adjust the Spices and Coconut Sugar depending upon the level of spices and sweetness preferred. When baking the muffins, a delicious aroma fills your home! It does not get much better!
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Dessert, Muffins
Cuisine: American
Keyword: Apple Pecan Muffin
Servings: 12Muffins
Calories: 299kcal
Author: Bernice
Equipment
Cutting board and knife
Medium size saucepan with lid
Medium size bowl with lid (or other option to seal)
2 Small bowls
Large mixing bowl
12 cup muffin tin
Cookie cooling rack
Ingredients
Apple Pie Filling Ingredients
5Applesmedium
2tbspWater
3tbspButtermelted
1 to 2tspCinnamon
1/4 to 1/3cupCoconut Sugar
Pecan Topping Ingredients
1/4cupAlmond Flour
1tspCoconut Flour
3/4tspCinnamon
1tbspCoconut Oilmelted
1tbspMaple Syrup
1/3cupPecanschopped
Muffin Dry Ingredients
2cupsAlmond Flour
¼cupCoconut Flour
1/2cupCoconut Sugar
1/2tspSalt
1/2tspBaking Soda
1 1/2tspBaking Powder
1tspCinnamon
¼tspNutmeg
¼tspCloves
¼tspGinger
Muffin Wet Ingredients
1tspVanilla
1cupButtermilkor 2% Milk + 1 tsp Vinegar
3tbspButtermelted
2Eggslightly beaten
Optional
Whipped Cream
Instructions
Oven Preparation
Preheat oven to 375 degrees.
Line or spray a 12 cup muffin tin.
Muffins bake for 25 to 30 minutes.
Apple Pie Filling Preparation
Peel, core and dice apples depending upon how large or small you prefer.
Melt the butter in a medium size saucepan.
Stir in apples. Add cinnamon to coat the apples.
Stir in the coconut sugar and water.
Cover and cook stirring occasionally for about 10 minutes or until tender.
Place in a medium size bow, cover and place in the refrigerator to slightly cool.
Pecan Toppings Preparation
In a small bowl, mix together all ingredients except pecans.
Fold the chopped pecans into the mixture.
Muffin Preparation
In a large bowl, mix together the dry ingredients.
If using Milk and Vinegar as a substitution for Buttermilk, stir together the Milk and Vinegar letting it sit for five minutes.
In a smaller bowl, mix together the wet ingredients.
Blend the wet ingredients into the dry ingredients
Line a 12 cup muffin tin, add a little less than 1/4 cup batter to each cup.
Make a small well in each muffin batter.
Take the apple pie filling out of the refrigerator.
Add about 1 tablespoon of the apple pie filling into the well.
Top with the Pecan topping.
Bake for 25 to 30 minutes until brown on top.
Notes
Calories do not include the whipped cream or any other topping that could be used such as ice cream.