Pecan and chocolate muffins


2 chia eggs (2 tbsp chia seeds and 4 and 1/2 tbsp water)

1/4 cup almond milk (unsweetened)

2 tbsp applecider vinegar  

1 tbsp olive oil

2 tbsp stevia powder

10 monk fruit drops

1/2 tsp salt

2 tsp vanilla

2 tsp baking soda

1 tsp cream of tartar

1 cup gram flour 

1 cup almond flour

1/2 cup tapioca

1/2 cup rice flour

1 cup almond milk

1/2 cup pecan nuts

40 g dark chocolate


Preheat the oven to 180 °C. 

Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.

Add the apple cider vinegar to 1/4 cup of almond milk and let that sit for 5 minutes as well.

Chop the pecans and the chocolate.

Mix the almond flour, gram flour, rice flour and tapioca in a different bowl.

Add the olive oil to the chia egg and mix well. Then add the sweeteners and vanilla and stir a bit. Now stir in the baking soda and cream of tartar and you’ll notice it makes bubbles. That’s how it should be, so don’t be alarmed.

Mix in all the flour and tapioca and the cup of almond milk. Mix thoroughly with a spoon until the dough has no lumps in it. Then mix in the pecan nuts and chocolate. 

Divide to muffins forms and bake for about 25 minutes.


1/3 cup water

2 tbsp stevia powder

1 tsp vanilla

2 tsp arrow root

While the muffins are in the oven pour the water into a saucepan and add the stevia powder. Start heating it and when the stevia has dissolved add the vanilla. Then add the arrow root and heat until the mixture has thickened a bit, without boiling. Keep stirring it slowly the whole time.

When the muffins are out of the oven, prick them with a fork before spreading the warm mixture on top. You can put one pecan on top for decoration, either before it’s baked or after. Serve when the topping has set. 

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