These Whole Grain Maple Pecan Muffins have the taste of maple bursting with every single bite. This is a recipe you will likely love trying during maple syrup season on into early spring!

That being said, there is never a wrong time to make them!

If you have been on my blog before, you know I LOVE to create recipes that use ZERO all purpose flour.

This maple pecan muffins recipe is a hit for every single person in our house! And if I haven’t bragged on them enough, you will probably want to try these whole grain muffins at LEAST once in your lifetime!

Brown Sugar vs. Coconut Sugar

Let’s talk sweeteners. I only use coconut sugar and maple syrup in this recipe. Most of the time coconut sugar is going to be my choice, however, you can substitute it with brown sugar.

Why coconut sugar? Well, for one, I LOVE THE TASTE. I feel like it just adds a caramel taste to any dessert recipe, that wouldn’t otherwise be there. On top of that, learning the simple process of coconut sugar was really eye-opening to me.

When processing coconut sugar, they do their best to keep it in its rawest form, which I LOVE! One of my ongoing goals in life is to be able to create recipes with budget-friendly whole foods in their most natural state. Best yet, it usually means more health benefits when consuming it! You can read more about Coconut Sugar vs. Brown Sugar. If it is something that particularly interests you, I’ll link it at the end.

If it doesn’t matter to you and all you have on hand is brown sugar, by all means just use the brown sugar!

Print Recipe

Maple Pecan Muffins

Servings: 8

Ingredients

2 2/3 c. Whole Grains Flour
3/4 c. Coconut sugar
1 1/2 tsp. Baking Powder
3/4 tsp. kosher salt
6 Tbs butter
1 tsp. vanilla extract
1 1/2 cup buttermilk you can definitely substitute with regular milk or any milk of your choice
3/4 c. pure maple syrup divided in half half will go in the wet ingredients the other half set aside until directed to use in the recipe
1 cup chopped pecans you can use a food processor however, I just do a rough chop with a knife
12-16 pecan halves for top of the muffins

Instructions

Preheat oven to 325°F
Melt butter and brown it, it really helps make the taste.
In a medium bowl mix dry ingredients, add whole grain flour, salt, coconut sugar, and baking powder
In a large mixing bowl mix, liquid ingredients add your melted butter, vanilla extract, and milk, and use ONLY 1/2 of your real maple syrup
Dump your dry ingredients in your wet ingredients and fully combine
Next, fold chopped pecans into muffin batter
Using a muffin pan, line your muffin tins with paper liners
You can also just grease the muffins tins, if you prefer not to use liners
Spoon batter into muffin cups about 2/3 the way full
Place one pecan half on each muffin.
Drizzle each muffin with the other half of the maple syrup that you set aside.
Bake Muffins for 20-25 min or until fully cooked!
When finished, let cool on a wire rack for at least 20 minutes.

Baking Dish or Muffin Pan

You can most certainly toss this in a 9×13 dish sprinkle some chopped pecans on top and call it good! That is a super easy way to make it. I personally like to make large muffins, I just feel like it fits this recipe well it just looks beautiful! If it is your first time making them though maybe try smaller muffins for taste-testing purposes.

Never A Wrong Time To Serve

This makes the perfect breakfast treat, we have served it for lunch and we have even used it as a dessert! These are wholesome ingredients and you can’t go wrong with adding them as an addition to any meal of the day!

Storing

If you have to store maple muffins, (which we have yet to do as they are always consumed very quickly) just store them in an airtight container. Make sure before storing though that the muffins are at room temperature. I also recommend eating them within a couple of days the fresher they are, the better.

Ingredients:

Maple Pecan Muffins

2 2/3 c. Whole Grains Flour

3/4 c. Coconut sugar

1 1/2 tsp. Baking Powder

3/4 tsp. kosher salt

6 Tbs butter

1 tsp. vanilla extract

1 1/2 cup buttermilk, you can definitely substitute with regular milk or any milk of your choice

3/4 c. pure maple syrup divided in half (half will go in the wet ingredients the other half set aside until directed to use in the recipe)

1 cup chopped pecans you can use a food processor, however, I just do a rough chop with a knife

12-16 pecan halves for top of the muffins

Preheat oven to 325°F

Melt butter and brown it, it really helps make the taste.
In a medium bowl mix dry ingredients, add whole grain flour, salt, coconut sugar, and baking powder
In a large mixing bowl mix, liquid ingredients add your melted butter, vanilla extract, and milk, and use ONLY 1/2 of your real maple syrup
Dump your dry ingredients in your wet ingredients and fully combine
Next, fold chopped pecans into muffin batter
Using a muffin pan, line your muffin tins with paper liners
You can also just grease the muffins tins, if you prefer not to use liners
Spoon batter into muffin cups about 2/3 the way full
Place one pecan half on each muffin.
Drizzle each muffin with the other half of the maple syrup that you set aside.
Bake Muffins for 20-25 min or until fully cooked!
When finished, let cool on a wire rack for at least 20 minutes.