High-Protein Pecan Pie Muffins

These High-Protein Pecan Pie Muffins taste like gooey pecan pie filling in a soft muffin — but made low-carb, gluten-free, and protein-boosted so they fit your macros.

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🧁 High-Protein Pecan Pie Muffins

✅ Ingredients (12 muffins)

• 1 cup almond flour

• ½ cup unflavored whey protein isolate

• ¾ cup chopped pecans

• ⅓ cup granulated monk fruit / erythritol blend

• 2 tbsp melted light butter

• 2 tbsp light cream cheese, softened

• 2 large eggs

• ¼ cup unsweetened almond milk

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp salt

• ½ tsp baking powder

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🔥 Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin.

2. In a bowl, mix almond flour, protein powder, sweetener, cinnamon, salt, and baking powder.

3. In another bowl, whisk eggs, butter, cream cheese, milk, and vanilla until smooth.

4. Combine wet and dry ingredients. Fold in chopped pecans.

5. Divide batter into 12 cups (they’ll be thick).

6. Bake 18–22 minutes until set and golden on top.

7. Cool 10 minutes before removing.

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🧮 Nutrition (per muffin)

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💡 Texture Tip

These are moist and slightly gooey inside like pecan pie filling. For firmer muffins, bake 2–3 minutes longer.

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🧊 Storage

• Room temp: 2 days

• Fridge: 6 days

• Freezer: 2 months