Pecan Butter has officially become one of my favorite nut butters, so of course I had to incorporate it into a baked good! Now, pecan butter can be a little pricey, so instead of using 1/2 a cup of it to make a full serving recipe, I decided to be a. little more sparing and just make a single serve treat!
This PECAN BUTTER MUFFIN with MAPLE PECAN FROSTING is to die for. In all honesty, it is one of my favorite bakes to date – and I’ve baked. A LOT! And an added bonus – they are only 5 INGREDIENTS!
As most of my recipes are, this single serve muffin is gluten and dairy free. I use cassava flour because it provides a great texture to my baked goods. I also didn’t want to mix the nuts within the recipe, which is why I chose not to use almond flour – but this would substitute nicely if you do not have cassava flour. However, if you want to use all of the ingredients I used, they are all linked below, and can be found on my Amazon shop page!
Most of my recipes are dairy free, as I am lactose intolerant and prefer not to use milk or butter in my recipes!
This muffin is the perfect sweet and nutty flavor combination that you’ve always wanted, but never knew you needed! Be sure to whip this easy dessert up next time you’re in the kitchen!
Single Serve Pecan Butter Muffin
Ingredients:
- 1 tbsp pecan butter (I used Georgia Grinders)
- 1 tbsp monk fruit sweetener (I used Lakanto)
- 1 egg
- 5 tbsp cassava flour (I used Bob’s Red Mill)
- 1 tbsp baking powder
- 1 tbsp maple syrup
- 2 tbsp pecan butter (I used Georgia Grinders)
- 1/2 tbsp coconut milk
Instructions:
How to cook Single Serve Pecan Butter Muffin
- Turn oven to 350 degrees.
- In a medium bowl, combine pecan butter and monk fruit sweetener.
- Add in egg and mix until combined.
- Fold in dry ingredients
- Bake in the oven for about 15 minutes (or until cooked through)
- Remove and top with frosting.
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