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This Low Fodmap Pumkin Tangerine Muffins recipe is also vegan and gluten free!
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5 from 2 votes

Low FODMAP Pumpkin Tangerine Muffins

This Low Fodmap Pumpkin Tangerine Muffins Recipe is a delicate delish, so healthy and very easy to make! Also gluten free and vegan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Low Fodmap
Keyword: cornstarch, muffins, pumpkin, rice flour, tangerine
Servings: 12 muffins
Author: My Gut Feeling

Ingredients

  • ½ cup brown sugar
  • 4 tbsp olive oil
  • 200 gr/7 oz pumpkin steamed and puréed
  • 2 tangerines zest and juice
  • 1 cup rice flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Brown sugar to sprinkle on top

Instructions

  • Preheat the oven to 180ºC/350ºF.
  • Prepare a 12 muffins pan with paper baking cups.
  • In a large bowl whisk the sugar with the oil for 2 minutes. Add the pumpkin, tangerine zest and juice and mix thoroughly.
  • In another bowl, combine the flours, baking powder and slowly add to the batter, beating until completely blended.
  • Finally add the vanilla extract and cinnamon.
  • Pour the batter into each of the muffin cups.
  • Bake for 30 minutes.
  • Sprinkle granulated brown sugar on top of the muffins straight from the oven.

Notes

I suggest steaming the pumpkin, othewise it will suck up too much water. You can then simply purée it with a fork.
You can substitute the two tangerines for one orange, if you prefer the flavour.