AuthorAmber L.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.
Ingredients
Directions
Preheat oven to 350F. Line muffin pan with parchment cups or grease tin with oil of choice
Combine all dry ingredients in a bowl (tigernut, arrowroot, baking soda, spices); stir to combine
Add wet ingredients (pumpkin, maple syrup, apple cider vinegar, vanilla, oil) into dry ingredients. Mix thoroughly.
Fill muffin tins full. The muffins will rise just a little.
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.
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
Directions
Preheat oven to 350F. Line muffin pan with parchment cups or grease tin with oil of choice
Combine all dry ingredients in a bowl (tigernut, arrowroot, baking soda, spices); stir to combine
Add wet ingredients (pumpkin, maple syrup, apple cider vinegar, vanilla, oil) into dry ingredients. Mix thoroughly.
Fill muffin tins full. The muffins will rise just a little.
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.
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