These coconut pumpkin muffins are the perfect fall recipe as it combines the spiciness of nutmeg, cinnamon, maple syrup, and pumpkin. Coconut flour has recently come out to be high fodmap if the serving amount is 2/3 cup or more. Luckily this recipe is 1/2 cup but be cautious if you feel like coconut flour could be a trigger for you. You can always substitute with oat or gluten-free flour. You will want to add these to your breakfast recipes IBS,
If you want a funny read regarding the popularity of pumpkin, click here. It’s amusing to think that pumpkin was used in desperate times as a substitute for wheat and barely for farmers. Now the hype is less about pumpkin and more about pumpkin spice products. I can’t wait to see what they come up with next to put pumpkin spice into! What are your favorite fall seasonal products?
PrintCoconut Pumpkin Muffins
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: a dozen muffins
Description
Pumpkin anything is delicious! These muffins are packed with fall flavors!
Ingredients
- 1/2 Cup Coconut Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Tablespoon Chia Seeds
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Nutmeg
- Scant of Sea Salt
- 4 Eggs
- 2/3 Cup Pumpkin Puree
- 1/3 cup melted coconut oil
- 1 Teaspoon Vanilla Extract
- 6 Tablespoons Maple Syrup
- 1/4 Cup Chopped Pecans
Instructions
- Preheat oven to 400 degrees.
- In a medium-size bowl whisk together all of the dry ingredients minus the pecans. In a separate large bowl whisk wet ingredients minus the pecans until combined.
- Add the flour mixture to the wet mixture and stir until combined. Add pecans and incorporate.
- Pour muffin mixture into lined muffin pans about 3/4 full. Pat muffins down to make uniform.
- Bake for 23 minutes or until a toothpick inserted comes out clean.
Notes
Recipe Adapted by Leelalicious
Keywords: fodmap safe muffins, fodmap muffins, fodmap pumpkin recipe
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