We’ve been on a baking kick these days. My eldest daughter recently did a food sensitivity test to see if we could identify foods that were exacerbating her acne. Turns out, eggs, almonds and coconut are on the no-no list for her. After a few weeks, we are noticing some positive changes in her skin, though removing these foods definitely takes effort. She LOVES baked goods, so I wanted to come up with something that she could have and enjoy. Enter gluten-free pecan pie muffins … which turned out to be sooooo delicious!

gluten-free pecan pie muffins

So I know that pecan pie seems more of a holiday-ish food – but really, wouldn’t you enjoy a bite of one of these just about any day? 😉 Here’s what I love about these gluten-free pecan pie muffins:

  • Super simple to make. Aside from making the flax egg, you can throw other ingredients together in about 5 minutes!
  • Versatile. I made one batch with whole-wheat flour, though I’ve got to say that the kids much preferred the gluten-free version.
  • Minimal, all real ingredients. ‘nough said.
  • You may just have all of the ingredients already. Happy dance!

A few notes about the Gluten-free Pecan Pie Muffin Recipe:

  1. You can absolutely replace the flax eggs with eggs. See note below on how to make a flax egg.
  2. This is my favorite gluten-free flour to bake with. This 1:1 replacer also works well!
  3. The molasses are not necessary, but they add a certain depth to the recipe. I wouldn’t skip it!
  4. I love the clean ingredients in these chocolate chips – another favorite.
  5. I made the switch to this muffin pan a while back and couldn’t be happier. Muffins bake up evenly and easily!


Gluten-free Pecan Pie Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
25 mins
Course: Snack
Cuisine: American
Servings: 9
Calories: 274 kcal
Author: Kiran Dodeja Smith
  • 2 Flax eggs*
  • 5 Tablespoons butter melted
  • 1/2 cup honey
  • 1 Tablespoon molasses
  • 1 cup gluten-free flour
  • 1 teaspoon baking powder
  • 1 cup pecan pieces or chopped
  • 1/4 cup chocolate chips I use Enjoy Life
  1. Preheat oven to 325 degrees F. Line a muffin tin with liners.
  2. Make flax eggs (mix 2 TBSP ground flaxseed with 6 TBSP water) in a large bowl and let sit for 10 minutes. Add butter, honey and molasses; mix to combine.
  3. In a separate bowl, combine gluten-free flour and baking powder. Add dry ingredients to wet and mix; fold in pecans and chocolate chips.
  4. Add muffin mix to 9 muffin liners in tins; bake for 23 - 25 minutes, or until tops are golden brown and a toothpick inserted comes out mostly clean. Let cool before enjoying.
Recipe Notes

How to make a flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Mix well. Allow to sit for 10-15 minutes before proceeding with recipe. (Remember you need 2 flax eggs for the above recipe OR you can sub regular eggs if you don't have a sensitivity/aren't vegan!)

Nutrition Facts
Gluten-free Pecan Pie Muffins
Amount Per Serving (0 g)
Calories 274 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 61mg3%
Potassium 137mg4%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 210IU4%
Vitamin C 0.2mg0%
Calcium 50mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Would love to hear your comments below if you try the recipe! xoxo


gluten-free pecan pie muffins



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