Orange Pecan Muffins

This versatile recipe can be used with fresh squeezed orange or fresh squeezed lemon juice.  Whatever you are feeling for the day can determine the flavor :).  These are light, fluffy and delightfully delicious!


Orange Pecan Muffins

Author: The Allergy Free Family


4 eggs
1/4 cup coconut oil
1/4 cup coconut cream*
1/4 cup honey
1/4 cup fresh pressed orange juice**
1 tsp zest (use an organic orange)
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp celtic sea salt
1/3-1/2 cup chopped and toasted pecans or walnuts (optional)

*Use cream from canned coconut milk. Put can in frig overnight and the cream will rise to the top.

**You can sub out the orange juice and zest for lemon.

In a bowl add eggs, oil, cream and honey. Whisk well until smooth and creamy. Next add juice, zest, flour, baking soda and salt. Mix again until well incorporated. Fold in nuts.

I make this in mini muffin pans because they are perfect for small hands and make a great sized snack. Bake on 350 for 12-15 minutes until done.

The only thing I’ll note about these is that they can stick a little on the bottom when removing from muffin pan. Nut flours just bake so differently then traditional flour and especially tend to burn easily. I have found if I use a spoon I can usually pop them out fairly easily. It’s also best do to this while they are still warm versus letting them cool completely. Or you can just use a muffin liner :).