f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

It's hard to be AIP and Low-Fodmap and be able to enjoy sweets. These lovely fall-spiced pumpkin muffins use tigernut and arrowroot as low-fodmap flours and maple syrup as a low-fodmap sweetener. They are a lovely, light autumn treat.

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Yields24 Servings

Ingredients

 1 ⅓ cups Tigernut flour
 6 tablespoons Arrowroot flour
 1 teaspoon Baking soda
 1 tablespoon Cinnamon
 ½ teaspoon Ginger, ground
 ¼ teaspoon Cloves, ground
 1 cup Pumpkin puree
  cup Maple syrup
 1 tablespoon Apple cider vinegar
 1 teaspoon Vanilla extract
 1 tablespoon Avocado oil(olive oil is fine too)
White ceramic plate with mini brown muffins stacked in a pyramid

Directions

1

Preheat oven to 350F. Line muffin pan with parchment cups or grease tin with oil of choice

2

Combine all dry ingredients in a bowl (tigernut, arrowroot, baking soda, spices); stir to combine

3

Add wet ingredients (pumpkin, maple syrup, apple cider vinegar, vanilla, oil) into dry ingredients. Mix thoroughly.

4

Fill muffin tins full. The muffins will rise just a little.

5

Bake for 25 minutes for muffins or mini muffins (or 35 minutes for bread) or until a toothpick or fork inserted into center comes out clean.

Note: This recipe makes 24 mini muffins or 8-9 regular sized muffins.

Nutrition Facts

Serving Size 1 mini-muffin

Servings 24


Amount Per Serving
Calories 50
% Daily Value *
Total Fat 2g4%
Saturated Fat 0.5g3%
Cholesterol 0mg
Total Carbohydrate 8.9g3%
Dietary Fiber 2.8g12%
Sugars 154.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ⅓ cups Tigernut flour
 6 tablespoons Arrowroot flour
 1 teaspoon Baking soda
 1 tablespoon Cinnamon
 ½ teaspoon Ginger, ground
 ¼ teaspoon Cloves, ground
 1 cup Pumpkin puree
  cup Maple syrup
 1 tablespoon Apple cider vinegar
 1 teaspoon Vanilla extract
 1 tablespoon Avocado oil(olive oil is fine too)

Directions

1

Preheat oven to 350F. Line muffin pan with parchment cups or grease tin with oil of choice

2

Combine all dry ingredients in a bowl (tigernut, arrowroot, baking soda, spices); stir to combine

3

Add wet ingredients (pumpkin, maple syrup, apple cider vinegar, vanilla, oil) into dry ingredients. Mix thoroughly.

4

Fill muffin tins full. The muffins will rise just a little.

5

Bake for 25 minutes for muffins or mini muffins (or 35 minutes for bread) or until a toothpick or fork inserted into center comes out clean.

Note: This recipe makes 24 mini muffins or 8-9 regular sized muffins.

Tigernut Pumpkin Mini Muffins

This Post Has 2 Comments

  1. These are delicious! However, I’ve made them before (from another site), and I think that should say 1 tsp of cinnamon instead of 1 tbsp. I also think I used 1/2 cup maple syrup and no oil. Otherwise I highly recommend this recipe!

    1. Thanks for the feedback, Annie! I’m glad you like the recipe. It’s one of my favorite! I’ve been making these with 1 tbs cinnamon and they are quite cinnamon-spice forward, which I love. You can definitely adjust down if you prefer less cinnamon. I also prefer less maple syrup since these are already sweet enough for my taste. You can reduce the syrup more too, but should add oil to replace so they don’t come out too dry. And, as you mention, you can increase the maple syrup too, but should then omit the oil.

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