Description
Low FODMAP pumpkin muffins with chocolate chips. Simple to make and a healthy snack. Gluten-free and lactose-free.
Ingredients
Scale
- 100 g (1 1/8 cup) oat flour (you can also use normal oats and grind them in a food processor)*
- 25 g (1/4 cup) quick oats*
- 3/4 tsp baking soda
- A pinch of salt
- 125 ml (1/2 cup) lactose-free milk
- 1 large egg, at room temperature
- 1 1/2 tsp pumpkin spice
- 100 g (1/2 cup minus 1 tbsp) pumpkin puree (you can make this yourself easily by cutting a pumpkin in cubes, boiling them until soft and then mash into a puree)
- 80 g (1/3 cup) maple syrup
- 1 tbsp coconut oil, melted
- 30 g (1/4 cup) pecan nuts
- 40 g (1/4 cup) chocolate chips
- A muffin tin
- Baking cups
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Put the oat flour, oats, salt, egg, milk, pumpkin spice, baking powder and maple syrup in a bowl and mix together.
- Add the pumpkin puree and stir this through.
- Break the pecan nuts into small pieces and finally also stir those through. And add in the chocolate chips.
- Put the baking cups into the muffin tin.
- Divide the mixture over the muffin cases using two spoons. Bake the muffins in the oven for 16 minutes
Notes
*Use certified gluten-free oats if you have to eat strictly gluten-free.
- Prep Time: 10 min
- Cook Time: 16 min
- Category: Baking
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Sugar: 3
- Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
