Mini Low FODMAP Gingerbread Muffins

Name: Mini Low FODMAP Gingerbread Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour with xanthan gum,; 1 teaspoon baking soda; ¼ teaspoon salt; ¾ cup (180 ml) unsweetened full-fat oat milk ( or UHT coconut milk, at room temperature); ¼ cup (60 ml) melted refined coconut oil; ¼ cup(60 ml) pure maple syrup; ¼ cup(60 ml) unsulphured molasses; not blackstrap; 1 large egg, (at room temperature); 1 ½ teaspoons cinnamon; 1 ½ teaspoons vanilla extract; 1 teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon instant espresso powder; (optional); 3 tablespoons very finely chopped walnuts (or almonds); Powdered green food coloring; optional; 2- ounces (55 g) white chocolate, finely chopped; 1 teaspoon melted refined coconut oil; 2 tablespoons dried cranberries, (chopped)

Instructions

Prep:20minCook:15min

Mini Low FODMAP Gingerbread Muffins look, taste and smell like the holidays. These have classic, rich gingerbread flavor – with a low FODMAP amount of molasses! The aromas that will waft through your home are positively irresistible. Read more about the hows and whys of this low FODMAP gingerbread recipe, which also features dried cranberries and nuts.Low FODMAP Serving Size Info: Makes 18 mini muffins; 1 muffin per serving; 18 servings

Updated at: Thu, 21 Nov 2024 14:07:04 GMT