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.
Servings: 12 muffins
- 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
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.
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.