Paleo Pecan Pie Muffins

0 Preheat the oven to 325° and line a muffin pan with 9 parchment liners.
5 In a large bowl combine the coconut oil and coconut sugar. Mix well. Add in the eggs and stir again until smooth. 
2 Add in the almond flour and salt and mix until combined. Add in the molasses and give it a good stir. Stir in the chopped pecans and scoop into the lined muffin tin. 
3 Bake for 25 minutes- the edges should be slightly brown.
4 Let cool for 10 minutes, then remove from pan and cool completely. Can be stored at room temperature for 1 day, refrigerate if storing longer than that.