Pecan Chestnut Flour Muffins
My husband's favourite dessert is pecan pie. Sweet + sticky pecan pie, loaded with sugary goodness. This muffin recipe was my "happy-medium" solution - and now his favourite muffin, this recipe for Pecan Chestnut Flour Muffins.
Gluten free chestnut flour gives a subtle sweetness and nuttiness to these delicious muffins. Packed full of fibre and warm spices, they are our new family favourite.
I impulsively bought chestnut flour at the shop recently - I had NO idea what to do with it, but I love love love chestnuts, so figured that I would probably fall in love with chestnuts. After a lot of googling, and testing, I think it might be a regular purchase for me.
Chestnut flour is lightly sweet and nutty in taste. It's a gluten free flour, so it needs something to help it bind (like all those eggs), but it makes these muffins feel like a treat. Yogurt helps these stay moist (ew) and light, you can use plain greek or non-dairy yogurt. Nutritionally, chestnut flour is packed with fibre, making these a great afternoon pick-me up.
Looking for more muffin recipes? Check out more below:
Pecan Chestnut Muffins
Prep Time: 30 mins
Cook Time: 30 mins
Servings: 12 muffins
1 cup chestnut flour 75g
¼ cup coconut flour 30g
2 tsp baking powder
1 tsp cinnamon
1/4 cup melted coconut oil (60 ml)
¼ cup yogurt (60 ml)
¼ cup maple syrup (60 ml)
½ tsp freshly grated ginger
1 tsp vanilla
1/3 cup chopped pitted dates (45 g)
1/3 cup pecans, chopped (55 g)
Preheat the oven to 180C/350F. Line a muffin tin with liners, or grease generously with coconut oil.
In a medium bowl, whisk together chestnut flour, coconut flour, baking powder, cinnamon, and salt until no lumps remain.
In a medium bowl, combine eggs, coconut oil, yogurt, maple syrup, vanilla and freshly grated ginger.
Add wet ingredients to dry. Fold in pecans and dates.
Scoop batter into muffin liners.
Bake 20 - 25 min, or until a toothpick comes out clean.