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It’s not quite a biscuit, but it’s not quite a muffin either. These savory Jalapeno Chive Biscuits are slightly crumbly on the outside, and still soft on the inside. They remind me of jalapeno cornbread, except without the corn. I’d say it’s acceptable to call these Jalapeno Chive Corn-less Cornbread Mini Muffins. But that’s a mouthful. Regardless, they’re delicious and I want them with my soups and salads!
About the Ingredients
Almond Flour – The base of the muffin mixture. I measure my almond flour by scooping the flour with a spoon into my measuring cup and leveling off from there. I use the one by Anthony’s Goods.
Arrowroot Starch – Because almond flour is so dense, using arrowroot starch helps to lighten up the texture of the muffin. I haven’t tried subbing out tapioca flour, but I would imagine it would be a suitable swap!
Golden Flaxseed Meal – Did you know grounding flaxseeds for consumption maximizes its health benefits? Flaxseed meal can also replace or reduce the oil/butter/margarine in baked goods. I like using it here for its added texture.
Coconut Flour – Coconut flour is high FODMAP in 3 tbsp servings. I only use 2 tbsp in this recipe. This is a very small amount per muffin, so venture forward if you feel safe! If you’re uncertain or if you’re on the elimination phase of the low FODMAP diet, feel free to skip out on this ingredient. I add it as it helps absorb some of the extra moisture in the finished product, however it’s definitely not necessary!
Dried Chives, Fresh Jalapeno, Pickled Jalapeno, Green Onion, Cumin & Garlic-Infused Olive Oil – These ingredients give the muffin/biscuit all of its savory goodness! While I included exact measurements for them, I am definitely more generous with the pickled jalapeno & green onion. Also, if you’re using store-bought garlic-infused oil, know that not all are FODMAP-friendly, depending on how they’re manufactured! More on that here on FODMAP Everday. My favorite brand I like to use is by Garlic Gold, and I order it off of Amazon in bulk.
Baking Soda, Cream of Tartar & Apple Cider Vinegar – A large amount of baking soda & baking powder ingredients immediately give the dough rise once you mix the wet & dry ingredients. It hardly rises during the baking process, so handle the mixture delicately, and pile it into each muffin cup high as you’re filling your pan!
Unsweetened Plant Milk – Any unsweetened plant milk here will do. I typically use almond milk or macadamia milk.
Coconut Yogurt – A little bit of coconut yogurt gives this muffin a slightly buttery flavor. My all-time favorite yogurt is the Plain & Simple by Culina.
Flax Egg – Combining 1 tablespoon of flaxseed meal and 3 tablespoons of water acts as an egg replacer, helping to bind ingredients together.
Sliced Jalapeno for Topping – Top them off with a sliver of jalapeno. I like to keep some of the seeds on to add an extra kick of heat.
If you try these Jalapeno Chive Biscuits, definitely let me know by leaving a review or tagging me on Instagram! I love it when you guys make my creations, and I’m dying to know if you enjoy them as much as I do. 🙂
Looking for something to pair these with? Try my Instant Pot Chicken Tortilla Soup, or my Instant Pot Zuppa Toscana. Happy baking!
Paleo & Vegan Jalapeno Chive Biscuit – Low FODMAP, Whole30
Ingredients
Dry Ingredients
- 2 cups fine, blanched almond flour
- ½ cup arrowroot starch
- ¼ cup golden flaxseed meal
- 2 tablespoons coconut flour
- 1 tablespoon dried chives
- 1¾ teaspoon baking soda
- 1½ teaspoon cream of tartar
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 flax egg mix 1 tbsp golden flaxseed meal + 3 tbsp water and let sit for 10 minutes
- ½ cup unsweetened plant-based milk
- ¼ cup finely diced, deseeded jalapeno 1 medium-sized
- ¼ cup finely diced pickled jalapeno
- ¼ cup finely diced green onion tips
- 2 tablespoon garlic-infused olive oil
- 2 tablespoon plain coconut yogurt
- 1½ teaspoon apple cider vinegar
For Topping
- 1 finely sliced jalapeno, deseeded optional
Instructions
- Preheat oven to 350°F. Grease a mini-muffin pan to prevent sticking, or use muffin liners. You can also use a regular-sized muffin pan.
- Before mixing your dry ingredients, prepare the flax egg by mixing 1 tablespoon flaxseed meal with 3 tablespoons water. Let it sit for 5 minutes while you prepare the rest of the ingredients.
- Combine all dry ingredients in a large bowl and stir to thoroughly combine. Set aside.
- Combine all wet ingredients in a medium bowl including the flax egg and stir gently to mix. Pour wet ingredients into the dry ingredients all at once and stir until combined and ingredients are evenly distributed. Do not overmix.
- Immediately spoon batter into muffin tins, overfilling each one slightly as the batter rises only slightly while baking. Top with thinly sliced jalapeno if using and bake for 18-20 minutes. If using a normal muffin pan, bake for 30 minutes.
- Cool on wire rack before serving. Enjoy!
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- Almond flour is low FODMAP in 1/4 cup servings.
- Flaxseeds are low FODMAP in 1 tablespoon servings.
- Coconut flour is high FODMAP over 3 tablespoon servings. This recipe uses a very small amount, so it is unlikely it will cause symptoms. If you are concerned, you can omit the coconut flour and the result will be very similar. It just helps to absorb a little bit of the moisture, but it will still be delicious without!