This Gluten Free Egg Free Pecan Apple Muffins recipe is yet another dedicated to all my clients who are found to have a gluten, egg, and/or dairy intolerance and who thought they would never have another muffin. There is life after gluten!

And for those with no food intolerances, let it be a chemistry experiment; things can taste great and stick together without gluten and eggs. Ha!

Pecan Apple Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup oat flour
  • 1 cup teff flour (highly nutritious Ethiopian grain but found in our stores now too) or buckwheat or rice flour
  • ½ cup cornmeal flour (mainly to add some rough texture)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1.5 tsp ground cardamon
  • 2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs)
  • ½ cup agave syrup
  • ½ cups almond milk
  • 1 cup coconut oil (do not keep in the fridge or it will be too hard) or olive oil
  • 1 inch fresh ginger or ½ tsp of dry ginger
  • 2 green apples
  • 1½ cups of pecan nuts
How To Make
  1. Pre-heat the oven to 375F or 190C.
  2. Combine flaxseed meal + water and let it stand for a few minutes.
  3. Grate apples and ginger.
  4. Chop pecans to about quarter their full size.
  5. Combine all dry ingredients (flours, salt, baking powder, spices).
  6. Combine all wet ingredients (agave, coconut oil, milk).
  7. Mix dry, wet ingredients and flaxseed into a liquid dough; if it’s not liquid enough, add more almond/soy milk.
  8. Mix in apples and pecans.
  9. Dish out mixture to about 12 muffin cups.
  10. Bake for 25-30 min or till tops are firm.
Gluten Free Egg Free Pecan Apple muffins can be frozen, so no excuses to finish them all in two days. Just saying, as they are damn good.