Low-FODMAP Pecan Cinnamon Crumb Muffins; Gluten-free, Dairy-free

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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


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


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!

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Comments Rating 4.25 (4 reviews)

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