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

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