04
May

Fructose-Free, Wheat-Free Lemon Glazed Muffins

I developed this recipe especially for my readers who, like me, possess fructose malabsorption (fructmal). A lot of the muffins I have shared on my blog page so far do have small amounts of real glucose, maple syrup and/or bananas. I could tolerate these in small amounts. Sometimes. I am having digestive issues lately and I believe I’ve been feeding on too much sugars. Sometimes I obtain carried away. Sometimes I’m in denial. Sometimes I just need to stop eating glucose!

Creating the basic muffin recipe was more difficult than I was anticipating. I researched several different almond flour muffin formulas. The task with my muffin formula is utilizing a powdered sweetener instead of a liquid sweetener (like honey or agave) that most formulas seem to possess. I performed around using the ratios of almond flour, eggs and fats. Also range temps and cooking times. Numerous test batches later….here they’re!

The very first is a vanilla muffin. You can include whatever you prefer or can tolerate to them. I added some mini chocolate orange cake good housekeeping chips to mine. Next time I’ll add some blueberries. Blueberries are pretty lower in fructose, so it’s worth a try. The next recipe is an awesome lemon glazed muffin. Lemon juice has no fructose, so no worries there. If you have fructose malabsorption and try among these recipes, make sure you let me know if you like them. I would love some feedback also to hear how others are fairing!

Fructose-Free, Wheat-Free Muffins: Basic Vanilla

makes 12 regular muffins

Preheat oven to 300 levels F. Grease or paper-line a 12-count number muffin pan.

In a large bowl, combine the almond flour, dextrose, baking powder and salt. Blend well.

In a medium dish, lightly beat the eggs and then stir in canola oil and vanilla. Add egg blend to almond flour blend and stir well.

Fill each muffin glass about 2/3 whole with batter. Bake for 20 moments, or until middle of tops of muffins are established.

Fructose-Free, Wheat-Free Muffins: Lemon Glazed

makes 12 standard muffins

2 teaspoons lemon extract

1 tablespoon water

Preheat oven to 300 levels F. Grease or paper-line a 12-count number muffin pan.

In a big dish, combine the almond flour, dextrose, baking powder and salt. Mix well.

In a moderate bowl, lightly beat the eggs and then stir in canola oil, 1 tablespoon lemon zest and lemon extract. Add egg blend to almond flour mix and stir well.

Fill each muffin cup about 2/3 full with batter. Bake for 20 a few minutes, or until middle of tops of muffins are arranged.

While muffins are air conditioning, prepare the glaze. Mix jointly the dextrose and cornstarch. Add the lemon juice, water and 1 teaspoon lemon zest. Stir well. Dunk the top of each cooled muffin within the glaze and set on a dish to dry.

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The opinions expressed on this blog are solely my own. I am not really a medical professional and any info from this blog page should not be used as an alternative for your own doctor’s assistance or medical care.

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