So right now you’re probably going, “Another recipe for baked goods? Does this lady ever eat real food? Does she still fit into her jeans?”
In answer to your last question: HOW DARE YOU, and no.
Yes, I’m on a bit of a kick right now but as a consolation prize I doooo have something delicious and savory coming down the pipeline soon (hint: it’s a zoodle pad thai).
In the meantime, though, these muffins are so moist and fruity I think you’ll forgive me for sharing them. The recipe itself is kind of a hodge podge: I started craving the pecan pie muffins my aunt used to make and tracked down this recipe from Trisha Yearwood.
And then also I decided to make them gluten-free and dairy-free. I know, I’m the worst. But for all you normal people out there I’m including the ingredients required to make these gluten-full and buttery. (Also, I hate you.)
If you do choose to go GF DF you won’t regret it because these are still moist, light, totally easy and 100% amazing.
Strawberry pecan muffins
(Adapted from Trisha Yearwood’s pecan pie muffins)
Yield: 6 muffins (so few, I know! I haven’t doubled the recipe but you should try)
Nonstick cooking spray
1/2 cup chopped pecans
1 cup brown sugar, packed
1/2 cup 0f Bob’s Red Mill 1-to-1 Baking Flour (other GF flours may work but this is what I used) OR all-purpose flour
2 large eggs
1/2 cup coconut oil, melted OR 1 1/3 sticks butter, melted
3/4 cup chopped strawberries
Preheat the oven to 350 degrees.
Place paper liners in 6 muffin cups and spray with nonstick cooking spray.
In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
In a separate bowl, whisk the eggs until foamy. Add the melted coconut oil and whisk to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened. Add the strawberries and mix to combine.
Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 25-30 minutes, checking periodically.