Pecan Pie Muffins

The ideal breakfast treat are these muffins flavored with nutmeg and cinnamon. When you bake these muffins, your entire house will smell amazing.


114 cups (300 mL) of all-purpose unbleached flour
100 percent whole wheat flour, 1 cup (250 mL). 60 mL (1/4 cup) of toasted wheat germ
10 mL of baking powder, 2 tsp.
Cinnamon, ground, 1 tsp (5 mL)
2 mL (1 1/2 tsp) of baking soda
Salt, 12 tsp (2 mL).
0.5 mL (1/8 tsp) of ground nutmeg
12 cup (125 mL) of Greek yogurt without added sugar
Nonfat milk, 1/2 cup (125 mL).
125 mL or 1/2 cup of water


14 cup (60 mL) of a brown sugar and stevia mixture (such as Truvia or Splenda)
45 mL or 3 tbsp of canola oil
2 tablespoons (30 mL) melted unsalted butter
1 big, beaten egg
5 mL (1 tsp) of vanilla extract
12 cup (125 mL) roughly chopped raw pecans
15 mL of a 1 tbsp stevia and brown sugar mixture (such as Truvia or Splenda)
2 mL of ground cinnamon, or 1/2 tsp.


Set the oven's temperature to 350°F (180°C). Sift the all-purpose flour, whole wheat flour, wheat germ, baking powder, cinnamon, baking soda, salt, and nutmeg together in a medium bowl.

Whisk the yogurt, milk, water, brown sugar mixture, oil, butter, egg, and vanilla in a different medium bowl.

Gently incorporate the dry ingredients into the liquid ones. As few strokes as possible should be used to combine the ingredients until the dry ones are soaked. Avoid overmixing. Fold in the pecans after adding them.

The cinnamon and brown sugar mixture should be combined in a separate bowl to make the topping.

Pour the batter evenly among the 12 muffin tins that have been prepped. To get rid of any air bubbles, repeatedly tap the muffin tray on the counter. Sprinkle the topping mixture over the batter in an even layer.

A tester put into one or two muffins should come out clean after 18 to 20 minutes of baking in the center of the oven. Take out of the oven, then allow it cool in the pan for two to three minutes. Place the muffins on a wire rack and allow them to finish cooling.

One muffin should go into each of the twelve freezer-safe, sealable bags or containers. Five muffins should be kept at room temperature or in the refrigerator, and the rest should be frozen for up to two months.

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