This low-FODMAP Pecan Cinnamon Crumb Muffin recipe makes my absolute favorite low-FODMAP muffins.
They have a moist center, with a crumbly low-FODMAP top and crisp caramelized muffin edges. Try to resist picking all the pecans off everyone else’s topping.
This low-FODMAP gluten-free, dairy-free recipe is perfect for Sunday Brunch, weekend guests, or packing for a road trip! These also freeze well.
You may also love my low-FODMAP blueberry muffins, low-FODMAP Orange Bread or low-FODMAP Zucchini Spice Cake. Or peruse over 300 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Pecan Cinnamon Crumb Muffins; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Yield: 12 muffins
Prep time: 20 minutes
Bake time: 18-22 minutes
Equipment: 12 cup muffin tin/pan
Bake 375 F
Ingredients
For Low-FODMAP muffin batter:
- 2 cups low-FODMAP Gluten free flour (I prefer Authentic Foods GF Classical Blend)
- 2/3 cup granulated sugar
- 1 TB baking powder
- 1 tsp baking soda
- ¾ tsp xanthan gum (if not added to your flour choice)
- ¼ tsp salt
- 2 tsp cinnamon
- 1 cup (140 g) pecans
- 20 g is one low-FODMAP serving
- ½ cup low-FODMAP milk (such as lactose-free milk, or almond milk for dairy-free version)
- ½ cup canola oil
- 2 large eggs
- Vegetable shortening for greasing
For Low-FODMAP crumb topping:
- ½ cup of your low-FODMAP flour choice (as above, I use Authentic Foods GF Classic Blend Flour)
- 1/3 cup brown sugar
- ¼ tsp xanthan gum
- 3 TB melted coconut oil
- ¼ cup (40 g) chopped pecans
Directions
Prepare low-FODMAP crumb topping
- In a separate medium sized bowl, combine all ingredients except melted coconut oil
- Pour in the oil slowly and stir to combine
- Mixture will be clumpy
- Set aside for later
Prepare low-FODMAP muffin batter
- Preheat oven to 375 F
- Grease muffin tin with vegetable shortening
- Mix flour, sugar, baking powder and soda, xanthan gum, salt and cinnamon in large mixing bowl
- Add pecans, stir to coat
- Combine milk and oil in separate small bowl
- Remove 1 tablespoon of liquid and discard
- Beat eggs into the milk/oil mixture and whisk well
- Add egg/milk mixture to the flour mixture and stir until just combined
- Fill muffin pans 2/3 full and top with crumb topping
- Bake 18-22 min until cake tester comes out slightly moist, and crumb top is golden
- I usually start checking the muffins about 3 minutes early the first time I bake in my oven, since I like to make sure they don’t turn out dry. My oven takes exactly 18 minutes for these muffins.
- Transfer to wire rack after 5 minutes to completely cool
- These are low-FODMAP Pecan Cinnamon Crumb Muffin Heaven!
17 Responses
My New Favorite Muffin Recipe
Made these muffins on a whim yesterday. Had all the ingredients on hand aside from eggs. I substituted Flax eggs, and they still came out amazingly delicious. Great flavor and texture. Will make again… and again…
Andi,
AMAZING FEEDBACK. So glad these muffins were easy and delicious for you. They are one of our absolute favorites too…the crumb topping is the best thing EVER. Have a wonderful day!!
Delicious
These are really good! Because we are limiting sugar, I did not make the crumb topping. I’ve made them twice now. They are a bit crumbly. Would it help to add a 3rd egg to help hold it together better?
Thanks Grace
A lot of times, gluten-free, low-FODMAP baking results are dependent on your flour choice. This can make or break your dough consistency. Did you use the same choice of flour we suggest? Do you use room temperature ingredients? It is possible that additional egg, or a tiny extra xanthan gum could help. Sorry it is crumbly when you prepare it. Good luck.
Is there any way I can substitute something for the sugar and if so, what would it be and how much?
Hi Aaron,
Are you wanting to make the muffins without any sugar? Unfortunately we would be concerned the texture and flavor would not turn out right. We do not have experience using sugar-substitutes in our baking, and many of the available sugarless options are not safe for low-FODMAP diets. Sorry we can’t be more help, but if you try the recipe using Sucralose or stevia (both safe for low-FODMAP), then let us know how it works! Good luck 🙂
Do you think these could be made with pure maple syrup instead of the sugar?
Or sugar in the raw?
Thanks for the question Ashlee!
We think that you could use some maple syrup for the sugar, but you would want to reduce the amount, since it tends to be sweeter (you could try 1/2 cup maple syrup and then reduce the milk in the recipe by 3 tbsp so it is less runny). These may also bake faster using maple syrup.
Sugar in the raw may be a better option, that should be a reasonable one-to-one substitute and it would probably taste wonderful in this recipe. Let us know how it works!
I was so excited about these, but made them this morning and they were so awful tasting. Are the measurements correct for baking powder and soda? 1 Tablespoon powder seems like a lot and I think that it is the bitter taste these have. Any tips?
Hi Caryn,
Sorry to hear that! The baking powder measurement is correct, 1 tablespoon. However, perhaps your flour choice contained added baking powder or other raising agents that our product does not? This recipe has been used multiple times with consistent results in our home. Thanks for the question though!
This looks delicious! Could the batter be used to make bread as well?
(& please disregard the one star – it was an accident & I’m sure this recipe deserves five!!!)
we fixed it 🙂
Hi there!
We haven’t used this for a loaf. We do have another recipe for a low-FODMAP Snickerdoodle Loaf, if you wanted to try that instead? Or you could attempt this in a loaf pan knowing the bake time may be altered. Good luck~
Meh
I made these expecting a warm, soft, muffin with a crumbly sugary topping. I followed this recipe to the T but instead ended up with a dry, falling apart, burnt-coconut oil-perfumey topping. Almost everything I’ve made from Rachel Pauls has been delicious, but this one was BAD. I’d steer clear of this recipe and try another one of Rachel’s recipes, or maybe looking up a different recipe online.
Hi Emm,
We are sorry you had this experience. We typically think that GF flour choices can be very different, so it could be related to your selection, but if you have had success in the past with your brand then we aren’t certain what happened. This recipe has been one we have made multiple times with success. Hope you have better results next time!