Maple Pecan Muffins
- 1/2 C GF Oat Flour
- 1/2 C White Rice Flour
- 2 Tbsp Arrowroot Powder
- 1 tsp Baking Powder
- 1 tsp Xanthum Gum
- 1/4 tsp Salt
- 2/3 C Coconut Sugar
- 1 Large Egg
- 3 Tbsp Olive Oil or melted Coconut Oil
- 1/4 C Maple Syrup
- 1 tsp Maple Extract
- 1/4 C Almond Milk
- 1/2 C Chopped Pecans, divided
- Coarse sugar and whole oats for topping, optional
Preheat oven to 400 degrees. Line muffin cups with paper liners. Makes 6 muffins.
In a large bowl, combine flours, arrowroot, baking powder, xanthum gum, salt and sugar. Stir until well combined.
In a second small bowl, crack the egg. Whisk egg until it is frothy. Add oil and whisk. Add maple syrup, extract and milk. Stir well. Pour wet ingredients into dry and fold together with a spatula. When dry ingredients are barely mixed in, add about 2/3 of the chopped nuts. Continue folding until combined (it should be 15 strokes total).
Scoop batter into prepared muffin cups, filling them to the top. Sprinkle with remaining nuts, sugar and oats, if you want.
Bake for 2 minutes in preheated oven, then reduce heat to 375. Cook for an additional 23-25 minutes until tops spring back when gently poked.