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.
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
- 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!