pecan butter muffins (scd compliant)

Name: Pecan Butter Muffins (SCD compliant)
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 cup(s) pecan butter; 2 - bananas; 2 eggs; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) apple cider vinegar

11 Pinches 2 Photos

C C

Seattle, WA

Updated on Jan 19, 2021

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

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Muffins finished baking & cooling in their paper liners.

prep time 15 Min

cook time 25 Min

method Bake

yield Makes 12 muffins; max serving is 3 muffins per day

Ingredients

1 cup pecan butter
2 - bananas
2 eggs
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar

How To Make pecan butter muffins (scd compliant)

Step 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.

Step 2

Next add the vinegar, and blend thoroughly. Then add the remaining pecan butter and blend thoroughly again.
Step 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.)
Step 4

Bake at 400°F for 20 minutes.
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