Pumpkin and grain muffins

Snacks, Dessert, Low in FODMAP, Vegetarian recipe

Low-fodmap pumpkin and grain muffins
     

You know the drèches ?  

These are barley and oat residues obtained in the tanks of microbreweries.ries!  

No wastee! 

These "residues" are an asset for the digestive health. Sources de fibers, from prebiotics and of protein, drèches can replace part of the flour in galette recipes, from cookies, from bread and from muffins. Combined with pumpkin for a good dose of carotenoids and vitamin A, these muffins are a delight.e ! 

 

Recipe low in FODMAP 

This recipe is low in FODMAP. In spite of everything, listen to your symptoms and recommendations from your nutritionist. 

Your color code: ⬤⬤⬤⬤⬤

Grocery shopping guide, tips and advice from our nutritionists and many original and tasty low-FODMAP recipes!
Digital guide - Low FODMAP diet. Products, recipes and everyday tips for a low FODMAP diet. ÉPITHÉLIA- Digestive Health Clinic
Low-fodmap pumpkin and grain muffins
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Low FODMAP pumpkin and grain muffins

Prep Time15 minutes
Cook Time25 minutes
Servings: 12 muffins

Ingredients

  • ¾ cup (180 ml) gluten-free flour
  • 1 t. (250 ml) quick-cooking oat flakes*, with a
  • ⅓ t. (80 ml) of spent grain**
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) cinnamon
  • ½ tsp (2.5 ml) baking soda
  • ½ tsp (2.5 ml) nutmeg
  • ½ tsp (2.5 ml) ground ginger
  • ½ t. (125 ml) lactose-free milk
  • 1 large egg
  • ½ t. (125 ml) grapeseed or canola oil
  • ¾ cup (180 ml) pumpkin puree
  • 2 tbsp (30 ml) maple syrup
  • ½ t. (125 ml) dark chocolate chips 85%
  • ⅓ t. (80 ml) pumpkin seeds

Instructions

  • Preheat oven to 180°C (375°F).
  • In a large bowl, combine flour, rolled oats, spent grain, baking powder, baking soda, cinnamon, nutmeg and ginger.
  • In another bowl, whisk together milk, egg, oil, pumpkin purée and maple syrup.
  • Pour liquid ingredients over dry ingredients. Stir lightly with a fork. Add chocolate chips.
  • Place paper moulds in muffin tin cavities and spread batter.
  • Sprinkle the tops of the muffins with pumpkin seeds and a few chocolate chips.
  • Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out dry.

Notes

*Make sure they are certified gluten-free if celiac or intolerant.
**Drêche is obtained from barley, a food rich in FODMAPs. As the amount of draff per muffin does not exceed the amount of barley that cannot be tolerated, these muffins are considered low in FODMAPs. However, if you experience intestinal discomfort, try eating ½ muffin or substituting psyllium. 
Recipe by the Épithélia team, 
Because, of course, it's not just FODMAPs that can be the cause of your discomfort. It's multi-factorial! Discover our complete training program, custom-designed by our nutritionists. Understand your body, learn, reduce your symptoms and improve your digestion and well-being.
Training in the search for the perfect poo. ÉPITHÉLIA- Digestive health clinic. Complete training tailored to your needs by our nutritionists. Understand your body, learn, reduce your symptoms and improve your digestion and well-being.