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Cinnamon Pecan Muffins - gluten Free + vegan muffins done right!

Cinnamon Pecan Muffins


Scale

Ingredients

  • 1 Tbsp chia seeds (or ground flax seed)
  • 3 Tbsp water
  • 1 cup oatmeal (rolled or quick cooking oats–gluten free, if needed)
  • 1 heaping cup pecans
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup almond milk (can sub coconut, dairy, cashew milk, etc)
  • 1 1/2 Tbsp cider vinegar
  • 1/2 Tbsp olive oil or melted coconut oil
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 375 degrees
  2. Make the chia “egg” by combining chia seeds and water in a small bowl for 3-5 minutes.
  3. Put oatmeal and pecans in your blender or food processor and pulse until fine and powdery. Add coconut sugar, cinnamon, baking soda, and salt.
  4. Add chia egg, milk, vinegar, olive oil, and vanilla and puree until well combined. Let mixture sit about 5 minutes.
  5. Grease 6 muffin cups. Fill each with batter, dividing evenly among the baking cups.
  6. Bake at 375 degrees 20-25 minutes, or until set and cooked through. Allow to cool.