Soft, spiced and freezer-friendly — these low FODMAP pumpkin spice protein muffins are a perfect autumn bake for gut-friendly snacking.
Ingredients (makes 6)
- 150g gluten-free oat flour
- 1 serving Perfectly Pure Plant Powered Porridge
- 100g canned pumpkin purée
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 3 tbsp maple syrup
- 120ml low FODMAP plant milk
- 2 tbsp melted coconut oil
Method
- Preheat the oven to 180°C and line a muffin tin (makes 6).
- Mix the dry ingredients, then stir in the wet until just combined.
- Divide between the cases and bake for 20–22 minutes.
Tip: keep the pumpkin to a low FODMAP portion per muffin.
Approx. per muffin: 7g protein, 165 kcal. Made with our tested low FODMAP Perfectly Pure porridge.
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