Chocolate Chip Pumpkin Muffins

I tried something new in making muffins. I decided to mix all three of my favorite gluten free flours to see how they mixed. I have noticed that almond flour alone is typically more dry and coconut flour tastes best when mixed with another. So as a result, mixing all three was super delicious and made the bread a great flavor and still very soft and moist.

So give these low FODMAP muffins a try and let me know what you think!

Low FODMAP Chocolate Chip Pumpkin Muffins:

  • 1 cup almond flour

  • 1 cup brown rice flour

  • 1/2 cup coconut flour

  • 2 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup coconut oil melted

  • 1/2 cup maple syrup

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup pumpkin puree

  • 1/4 cup unsweetened almond milk

  • 1/2 cup dark chocolate chips

Place into muffins pans and sprinkle a light layer of brown sugar on top. Bake at 350 for 15 minutes. Enjoy!