Maple Pecan Muffins
These Maple Pecan Muffins are easy to make, and you can eat as many as you want without worry. Take note of the recipe so you can prepare them as soon as possible.
Ingredients
- 3 tbsp Butter unsalted
- ½ cup Swerve sweetener
- 2 Eggs beaten
- 3 tbsp Unsweetened vanilla almond milk
- 1 cup Almond flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Vanilla extract
- ½ tsp Maple extract
- ½ cup pecans or other nuts of your choosing Chopped
Instructions
- Preheat the oven to 350 degrees.
- Add the melted butter to a mixing bowl along with the Swerve sweetener. Mix on high for 30 seconds to combine.
- Pour in the unsweetened vanilla almond milk and the 2 beaten eggs. Mix on high until smooth and creamy.
- In a separate mixing bowl, combine the almond flour, baking powder and baking soda, stir to combine.
- Add the dry ingredients to the wet ingredients.
- Mix in the vanilla and maple extracts. Beat on high until just combined.
- Fold in the chopped nuts.
- Place six cupcake liners into a cupcake pan, and fill each one about ¾ of the way full of the mixture.
- Bake the muffins for 20 minutes until golden brown on top and cooked through.
- Store in an airtight container in the fridge for up to 4 days.
- Enjoy!