Pecan Coffee Cake Muffins


There isn’t a person in the South who hasn’t had coffee cake. It was my most favorite breakfast as a kid. This is the first recipe that has re-opened the coffee cake doors.




  • 1/4 cup melted coconut oil
  • 2 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon sea salt
  • 2 teaspoons real vanilla extract
  • 2 eggs
  • 2 very ripe pears, grated (I grated mine in the food processor)


  • 1/4 cup coconut oil, firm
  • 3/4 cup chopped pecans
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut crystals
  • 2 tablespoons dried figs, chopped


  1. Preheat oven to 325. Grease 12 muffin tins with coconut oil. Be sure bottoms are well greased.
  2. In the bowl of a mixer, whisk the almond flour, coconut flour, baking soda, salt and spices together.
  3. In a separate large bowl, whisk the eggs, melted coconut oil, vanilla, and grated pears.
  4. Add the wet mixture to the dry and beat until smooth.
  5. Make the pecan topping: in small bowl or in a food processor, put 1/4 cup firm coconut oil, cinnamon, coconut crystals, and figs. Pulse until just combined, or mix with a fork until crumbly.
  6. Spoon evenly into bottoms of 12 muffin tins.
  7. Spoon dough on top of the topping and push into muffin tin.
  8. They don’t rise, so you can fill the tins to the top.
  9. Bake for 25 minutes (maybe more if your pears were VERY ripe)- muffins should be set.
  10. Cool slightly (I waited about 15 minutes)
  11. Put a piece of parchment on a baking sheet. Place on top of muffin tin. Flip muffin tin over and turn out muffins.
  12. I had some topping stay in the tin. Just take a spoon and put it back on muffins.
  13. Serve warm or store in the fridge.


  • Serving Size: 12