These gluten-free honey pecan muffins are a sweet way to celebrate the harvest season AND our pollinator friends who help make it possible. Along with producing honey, bees pollinate many of our crops.
Fun Fact from the USDA: “Three-fourths of the world’s flowering plants and about 35 percent of the world’s food crops depend on animal pollinators to reproduce. More than 3,500 species of native bees help increase crop yields.” More here.
Our homeschool group students felt that this was such an important message, they’ve dedicated this year’s service-learning project to promoting pollinator awareness and conservation. You can learn more about that project by Green Mountain Area Homeschoolers here.
Back to the recipe! It makes a dozen gluten-free honey pecan muffins.
Ingredients:
- 4 T butter, melted
- ⅓ C honey
- 2 T brown sugar
- 3 eggs
- ¾ C white rice flour
- ¾ C arrowroot flour
- ½ C sorghum flour
- 1 T baking powder
- ½ t cinnamon
- ½ t xanthan gum
- ½ C pecans, chopped
Preheat oven to 350 degrees.
Tip: I spray the inside of my measuring cup so the honey will pour out easily.
Mix melted butter, honey, brown sugar, and eggs until fully combined.
In separate bowl, mix all dry ingredients.
Thoroughly mix dry ingredients and nuts into butter mixture.
Spoon into greased muffin pan. Bake at 350 degrees for 16 – 18 minutes or until toothpick inserted into muffin comes out clean.
Enjoy!
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