Pecan Pie Filled Muffins

Prep Time 10 min Cook Time 13 min Serves 12 muffins     adjust servings


    For the filling

    • I used my pecan pie larabar recipe

    For the muffins

    • 1 3/4 cups white whole wheat flour
    • 1/4 cup applesauce
    • 1/4 cup coconut sugar
    • 1 1/2 cups milk
    • 1 egg (I used a flax egg replacement)
    • 2 T coconut oil
    • 2 tsp vanilla beans or extract
    • 1/2 tsp cinnamon
    • 2 tsp baking powder
    • 1/2 tsp salt


    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl .
    3. Mix wet into another.
    4. Add wet to dry. 
    5. Mix only until combined. 
    6. Spoon a small amount of batter into lined
    7. muffin pans.  I used standard sized muffin pans
    8. Take some of the pecan mixture and roll it into a ball. 
    9. Place it on top of the muffin batter. 
    10. Cover the top with more batter. 
    11. Repeat these steps until all are done. 
    12. Bake in the oven for about 13 minutes or until a toothpick comes out clean.


    Recipe Notes

    I got 12 standard sized muffins and 1 jumbo muffin out of my batch. These should last 2 weeks in the fridge, but you can freeze them for longer storage.

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