Butter Pecan Ice Cream Muffins
Do you love ice cream? Ice Cream Muffins are the next best thing to eating ice cream itself--and made with your favorite butter pecan ice cream flavor too!
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Breakfast, Desserts & Sweet Treats
Servings: 12 Muffins
Calories: 207kcal
- 2 cups oat flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter
- 1 ½ cup butter pecan ice cream melted but not hot
- 1 large egg
- ¼ cup crushed pecans
Preheat oven to 400 degrees F.
Ready a muffin tin with liners or grease.
In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
In a small saucepan, heat butter until beginning to brown.
In a large mixing bowl, add ice cream, browned butter, and egg and mix together.
Add the flour mixture to the ice cream mixture and mix until just combined.
Gently fold in pecans.
Pour batter into muffin tin, filling just over 2/3 of the way full.
Bake for 16-18 minutes or until beginning to brown on top.
Remove from pan and allow to cool.
Don’t have oat flour? Make your own by blending old-fashioned oats in a blender or food processor until they reach a fine consistency.
Store your muffins in an airtight container or bag for around 3-4 days or freeze them for up to 3 months.
Serving: 1Muffin | Calories: 207kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 221mg | Fiber: 1g | Sugar: 7g