Pecan Pie Protein Muffins

These muffins are made with coconut flour & protein powder which makes them low-carb, high fiber, & high protein - the perfect combo!

Pecan Pie Muffins, enough said.

Pecan Pie Protein Muffins

Muffins*I used the base dry ingredients from my Protein Muffin recipe:
1/4 cup coconut flour
1/4 tsp baking powder (aluminum free!)
1/4 tsp salt
1 packet of protein powder (20g, about 2 Tbsp - I used Tone It Up Perfect Fit Vanilla)
Add:1 tsp of cinnamon
1 tsp pure vanilla extract
1/8 tsp of nutmeg
2 eggs
Half banana, mashed (or another egg)
2 Tbsp of coconut oil
Preheat oven to 350 degrees. Place baking cups into muffin tin (or grease it).
Combine dry ingredients & mix. Add wet ingredients and mix well. Scoop batter into each muffin tin, making sure to distribute evenly. Place in the oven and get started on your pecan pie topping!
Pecan pie topping:1/2 of 10 oz package of whole pitted dates (about 10-15) *I used the other half of package from my "Fit Girl" Scout Samoa Cookies2 Tbsp of coconut oil
2 scoops of almond butter
1 tsp of pure vanilla extract
Dash of salt
1\2 tsp of cinnamon
Dash of nutmeg
1 Tbsp of chia seeds (optional)
1/2 cup pecans
Place all ingredients in a VitaMix (or blender/food processor) and blend until combined - it will become a sticky, dough type mixture.
Pull your half-cooked muffins out of the oven and scoop the pecan pie mixture on top of the muffins and use the bottom of the spoon to flatten it out and mash it down into the muffin. (pictured below)

Place the muffins back into the oven for another 5-10 minutes, until the "knife comes out clean."

To finish, drizzle them with some chocolate! I made my own chocolate with coconut oil, agave, and unsweetened cocoa powder, or you could just melt some baking chocolate chunks :)