Caramel Pecan Muffins
Macros per serving:
• 155 Calories
• 14g of Fat
• 4g of Protein
• 2g of Net Carbs
Servings Prep Time
8muffins 10minutes
Cook Time
Servings Prep Time
8muffins 10minutes
Cook Time
Caramel Filling
  1. Preheat your oven to 350 degrees F
  2. Add all the ingredients except the pecans for the caramel filling to a large saute pan. Heat over medium high and stir constantly until the mix begins to boil. Boil for about 30 seconds then remove from the heat. It should be slightly thick but thinner than a regular caramel. Boil a little more if needed. Add the nuts then set aside.
  3. In a new large bowl, combine all the dry ingredients for the muffins.
  4. In a separate small bowl, whisk together all the wet ingredients.
  5. Mix the wets with the dries and stir until a smooth batter forms.
  6. Prepare a muffin tin with eight paper liners.
  7. Scoop a small amount of muffin batter into each muffin liner, just enough to cover the bottom of the cup.
  8. Add about 1 teaspoon of the caramel mix into each muffin cup, on top of the batter.
  9. Add more muffin batter to each cup, filling the liners about ½ to ¾ of the way full.
  10. Top each muffin with the remaining caramel sauce then use a toothpick to gently swirl the caramel into the muffin batter (do not mix completely, just do one or two quick swirls).
  11. Bake the muffins for about 18-22 minutes in the preheated oven.
  12. Remove from the oven and cool slightly before removing from the pan. Serve warm.