• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Lunch & Dinner
    • Breakfast & Brunch
    • Salads & Bowls
    • Sides & Snacks
    • Soups
    • Dessert
    • Appetizers
    • Sauces & Dips
    • By Diet
      • Added Sugar Free
      • Dairy Free
      • Grain Free
      • Paleo
      • Plant-Based
      • Whole30
  • The FODMAP Diet
  • Work With Me
    • Portfolio
  • About
    • My Story
    • The FODMAP Factor
    • Contact

TheFODMAPFactor logo

December 12, 2020 Added Sugar Free

Low FODMAP Jalapeno Chive Biscuits – Paleo, Plant-Based, Whole30

Jump to Recipe ⤸

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!

Savory jalapeno chive mini-muffin biscuit hybrids.
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.

Savory jalapeno chive mini-muffin biscuit hybrids.

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!

Savory jalapeno chive mini-muffin biscuit hybrids.
Print Pin

Paleo & Vegan Jalapeno Chive Biscuit – Low FODMAP, Whole30

These savory mini-muffins are a cross between a muffin and a biscuit – slightly crumbly on the outside, a little like cornbread, but still soft on the inside. This is great served with soup, salad or anything you can dip it into.
Course Appetizer, Side Dish, Snack
Cuisine American, Comfort Food
Keyword Added Sugar Free, Dairy Free, Gluten Free, Low FODMAP, Paleo, Plant Based, Refined Sugar Free, Side Dish, Soy Free, Vegan, Whole 30, Yeast Free
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Servings 24 mini muffins

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

  1. 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.
  2. Almond flour is low FODMAP in 1/4 cup servings.
  3. Flaxseeds are low FODMAP in 1 tablespoon servings.
  4. 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!
« Low FODMAP Gingerbread Pancakes – Dairy Free, Paleo-Friendly
Low FODMAP Instant Pot Creamy Gnocchi Chicken Soup – Added Sugar Free, Dairy Free »

Primary Sidebar

About Me

My name is Cindy! I'm a recipe developer, food photographer and blogger and I'm on a mission to help you fill your belly with delicious, flavor-filled Low FODMAP goodness. Here, you'll find easy recipes for the home cook that will please the pickiest of eaters. You won't even miss the garlic and onion. :) Read about my health journey →

Get on the list!

Never miss a recipe! Subscribe to get new blog posts and updates delivered to your inbox.

Follow for More Content

  • Facebook
  • Instagram
  • Pinterest
How to Support TheFODMAPFactor

There are many expenses to running a food blog, from ingredients for recipe testing, to costs for website hosting. I currently support this little blog of mine out of my own pocket. If you love my recipes, you can support me in various ways.

1. Leave a star rating and comment on the recipes you've tried and love.
2. Follow me on Instagram and engage with my photos and reels.
3. Share my blog or Instagram with those who you think would love it too.
4. Donate directly via Buy Me a Coffee.



Words can't express how much your support means to me. It will allow me to keep doing what I love most in my life: providing delicious Low FODMAP recipes and tips to help you on your journey to wellness (and to make some happy bellies in the process). Thank you so much for being here. <3

Footer

  • Facebook
  • Instagram
  • Pinterest
Links
Home
About Me
Recipes
Recipe Index
Contact
General
Work With Me
Legal
Privacy Policy
Terms & Conditions
Photo & Recipe Policy
Comment Policy

Copyright © 2025 THEFODMAPFACTOR · ALL RIGHTS RESERVED