Fall is right around the corner which means cinnamon and apples aren’t too far away. There is nothing better than a kitchen full of warm and cozy smells even if it is still 100 degrees outside! One can dream, right? I am counting down the days until we can go on an evening stroll and not die from the heat or mosquitoes. In the meantime, I’ll be making this delicious low FODMAP diet snack which may surprise you as it has apples in the ingredient list! Apples have recently been tested by Monash University and were given the green light in serving portions of 20 grams or 2 tablespoons for both Granny Smith and Pink Lady apple variety. This might not sound like a lot but it’s the perfect amount for a recipe like this. It takes just a few pieces of apple to really add complexity and flavor to a dish!
Apples can be FODMAP safe as long as you watch your portion size!
What do you look the most forward to as the season changes? I love all things fall which for me includes fall spices like cinnamon, pumpkin spice, cozy sweaters and of course fall decor! I am a sucker for traditions and we have friends who live in the Boston area who go apple picking every year. We joined them a few years ago and had a BLAST picking apples. Afterwards, we came home and made applesauce, apple crisps and apple pies. It was such a cool experience for this Texas girl who has never even seen an apple orchard before!
In case you are looking for more FODMAP safe fall recipes, check out a few of my favorites: butternut squash soup and slower cooker butternut squash & chicken soup.
Muffin ingredients being mixed together
Low FODMAP diet snack – Muffins ready to be baked
Cinnamon Apple Cornbread Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 dozen 1x
- Category: snack
Description
A delicious FODMAP safe fall treat to enjoy throughout the week!
Ingredients
- 1 package of Bob’s Red Mill Gluten-Free Cornbread Mix
- 1 1/2 cup FODMAP safe milk
- 2 eggs
- 1/2 cup vegetable oil
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup chopped Pink Lady apple
- 1/4 cup pure maple syrup
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 375 degrees.
- Follow instructions per the back of the cornbread mix plus add the ground cinnamon, vanilla extract, chopped apple, maple syrup and optional pecans.
- Fill 2 pans of lined muffin cups with batter to 3/4 full level.
- Bake for 20 minutes or until toothpick comes out clean.
Notes
Store muffins in a Tupperware container up to a week.
Keywords: low FODMAP snack, fodmap safe muffins, FODMAP diet muffins, FODMAP diet dessert
