Sometimes you just need a treat that feels like a hug from the inside. Growing up, pecan pie was a holiday staple in my house. But as I got older and cleaned up my eating habits, I wanted something just as indulgent without the sugar crash or guilt.
These muffins hit the spot every time—moist, nutty, and perfectly sweet with chocolate in every bite. Plus, they’re loaded with wholesome ingredients you can feel good about.
Let’s get baking!
Tips for Flavor and Nutrition
- Toasting Pecans: For deeper flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before chopping.
- Egg-Free Option: Swap eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg, mixed and rested for 5 minutes).
- Nut-Free Option: Substitute almond flour with sunflower seed flour and pecans with pumpkin seeds.
- Storage: Keep these muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week. Freeze for longer storage.
Serving Suggestions
Pair these muffins with a hot cup of coffee or your favorite herbal tea. For an extra treat, warm them slightly and spread a little almond butter on top.

Paleo Chocolate Chip Pecan Pie Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Deliciously moist muffins with the flavors of pecan pie and rich chocolate, made paleo-friendly with almond flour and no refined sugar.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 3 large eggs (room temperature)
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (dairy-free)
- 1/2 cup chopped pecans
- Optional: 2 tbsp coconut sugar for sprinkling on top
Instructions
- Prep: Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon. Set aside.
- Blend Wet Ingredients: In a large bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; the batter will be thick.
- Add Mix-Ins: Gently fold in the chocolate chips and chopped pecans.
- Fill and Sprinkle: Divide the batter evenly among the muffin cups. Fill each about 3/4 full. If desired, sprinkle a pinch of coconut sugar on top of each muffin for a caramelized touch.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toasting pecans adds flavor. Substitute mix-ins based on dietary needs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~190
- Sugar: ~8g
- Sodium: ~120mg
- Fat: ~14g
- Saturated Fat: ~5g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~13g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~35mg