I love pecans. In everything. Desserts. Vegetable dishes at Thanksgiving. As a crust on salmon. Or soaked, Nourishing Traditions style, to snack on by the handful.
But ESPECIALLY in chocolate chip cookies.
It wasn’t until I was a grown-up that I realized that pecans are a Southern thang. I had NO IDEA that not everybody loves pecans in EVERYTHING. Well, yankees maybe. But that’s probably it.
My favorite pecan recipe lately? These heavenly pecan muffins. With so much healthy goodness packed into them, they’re not only delicious, but I feel good about feeding them to my kids for breakfast.
Oatmeal Pecan Muffins Recipe
1 c oatmeal
1 c Greek yogurt (more protein/less carbs)
1 c coarsely chopped pecans
1 large egg
1/2 cup honey
1 tsp cinnamon
1/3 cup coconut oil
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp sea salt (or Real Salt)
1 tsp baking powder (aluminum free)
Combine all ingredients well. Fill paper-lined muffin cups 2/3 full. Bake for 20 minutes at 400*. Makes one dozen.
*This post contains affiliate links, fyi.