Combine gluten free flour, baking powder, salt and sugar in a large bowl. Whisk to mix well.
1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ Cup Sugar
Crack egg into a second smaller bowl. Whisk the egg until frothy, like soap bubbles.
1 Egg
Add oil, maple syrup and milk to the egg. Whisk until smooth.
3 Tablespoon Olive Oil, ¼ Cup Maple Syrup, ¼ Cup Non-Dairy Milk
Pour the wet ingredients into the dry. Fold together with a spatula about 10 strokes.
Add the chopped pecans and fold about 5 more times.
⅔ Cup Pecans
Divide the batter into 6 lined muffin cups. The batter will be almost to the top of the cup. Let rest while you preheat the oven.
Preheat oven to 400 degrees F.
Bake for 26-28 minutes until tops spring back when gently poked.
Notes
STORAGE: Store leftover muffins in an airtight container at room temperature for 3-4 days.FREEZING: Once muffins have cooled to room temperature, individually wrap each muffin in plastic wrap and place it in an airtight container. Freezer for up to 3 months. Thaw overnight in the refrigerator before serving.