Introduction
Pecan Pie Muffins are a delicious and healthy alternative to traditional pecan pie. These muffins are made with whole wheat flour, oats, and pecans, and are sweetened with honey and maple syrup. They are a great snack or breakfast option that is packed with protein and fiber. Plus, they are easy to make and can be enjoyed by the whole family. So, if you’re looking for a healthier way to enjoy pecan pie, try these Pecan Pie Muffins!
Pecan Pie Muffins: Eat This Not That
If you’re looking for a delicious and healthy snack, look no further than Pecan Pie Muffins! These tasty treats are made with whole wheat flour, pecans, and a hint of cinnamon, making them a great alternative to traditional pecan pie. Not only are they delicious, but they’re also packed with protein and fiber, making them a great snack for any time of day.
To make Pecan Pie Muffins, start by preheating your oven to 350 degrees. In a large bowl, mix together 1 cup of whole wheat flour, 1/2 cup of chopped pecans, 1/4 cup of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. In a separate bowl, whisk together 1/2 cup of melted butter, 1/2 cup of milk, 1/4 cup of honey, and 1 egg. Add the wet ingredients to the dry ingredients and mix until just combined.
Next, spoon the batter into a greased muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These Pecan Pie Muffins are a great alternative to traditional pecan pie. Not only are they delicious, but they’re also packed with protein and fiber, making them a great snack for any time of day. Enjoy them as a snack or as a dessert – either way, you won’t be disappointed!
This recipe is excerpted from Diabetes Create Your Plate Meal Prep Cookbook by Toby Amidor, MS, RD, CDN, FAND. Photographs by Alison Lima. Used with permission of Robert Rose Books. All rights reserved.
Your entire home will smell so delicious when you’re baking these muffins. It’s the cinnamon and nutmeg that will have your neighbors knocking on your door.
You’ll Need
- 11 ⁄4 cups (300 mL) unbleached all-purpose flour
- 1 cup (250 mL) 100% whole wheat flour 1 ⁄4 cup (60 mL) toasted wheat germ
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1 ⁄2 tsp (2 mL) baking soda
- 1 ⁄2 tsp (2 mL) salt
- 1 ⁄8 tsp (0.5 mL) ground nutmeg
- 1 ⁄2 cup (125 mL) nonfat plain Greek yogurt
- 1 ⁄2 cup (125 mL) nonfat milk
- 1 ⁄2 cup (125 mL) water
- 1 ⁄4 cup (60 mL) stevia brown sugar blend (such as Truvia or Splenda)
- 3 tbsp (45 mL) canola oil
- 2 tbsp (30 mL) unsalted butter, melted
- 1 large egg, beaten
- 1 tsp (5 mL) vanilla extract
- 1 ⁄2 cup (125 mL) raw pecans, coarsely chopped
TOPPING:
- 1 tbsp (15 mL) stevia brown sugar blend (such as Truvia or Splenda)
- 1 ⁄2 tsp (2 mL) ground cinnamon
How to Make It
- Preheat the oven to 350°F (180°C)
- In a medium bowl, sift together the all-purpose flour, whole wheat flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg.
- In a separate medium bowl, whisk together the yogurt, milk, water, brown sugar blend, oil, butter, egg and vanilla.
- Gently fold the dry mixture into the wet mixture. Mix together with as few strokes as possible until the dry ingredients are moistened. Do not overmix. Add the pecans and fold until just combined.
TO MAKE THE TOPPING: In a small bowl, combine the brown sugar blend and cinnamon.
TO BAKE:
- Divide the batter evenly among the 12 prepared muffin cups. Tap the muffin tin on the counter several times to get rid of any air bubbles. Evenly sprinkle the topping mixture over the batter.
- Bake in the center of the oven until a tester inserted into one or two muffins comes out clean, 18 to 20 minutes. Remove from the oven and let cool in the pan for 2 to 3 minutes. Remove the muffins to a wire rack and let cool completely.
TO STORE: Place one muffin into each of twelve sealable freezer-friendly bags or containers. Store five at room temperature or in the refrigerator and freeze the remaining muffins for up to 2 months
Toby Amidor, MS, RD, CDN