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pecan butter muffins (scd compliant)

SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Based off of Jody’s Cashew Butter Muffin recipe on pecanbread dot com (which is a site by a parent, to help parents cooking for a child that is put on the Specific Carbohydrate Diet for medical reasons.) We have not made it with cashew butter yet, as pecan butter is supposed to be easier to digest early on. Ours were not as fluffy as Jody’s, and needed much longer to bake, but they were tasty. See Jody’s recipe: http://pecanbread.com/new/recipes/cashewbuttermuffins.html

yield serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pecan butter muffins (scd compliant)

  • 1 c
    pecan butter
  • 2
    bananas
  • 2
    eggs
  • 1/2 tsp
    baking soda
  • 1 tsp
    apple cider vinegar

How To Make pecan butter muffins (scd compliant)

  • 1
    Preheat oven to 400°F. In a high power blender, purée bananas, eggs, and baking soda. Add a couple tablespoons of the pecan butter & blend.
  • Very thick batter, finished blending, inside the blender.
    2
    Next add the vinegar, and blend thoroughly. Then add the remaining pecan butter and blend thoroughly again.
  • 3
    Use a cookie scoop to equally fill 12 cupcake liners inside a muffin tin. Batter will be very thick. I used a dark colored muffin tin (sometimes color/type effects baking time.)
  • 4
    Bake at 400°F for 20 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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