These nutmeg-scented Low FODMAP Mini Donut Muffins are rolled in butter and cinnamon sugar. They are also gluten-free and gum-free.
I have a treat for you today! I’ve been meaning to convert this recipe for Donut Muffins forever now, but only recently remembered and actually had time to do it. If you do a Google search for “donut muffins” the first recipe to pop up is my recipe! Well, actually, it’s my grandma’s bridge partner’s recipe….It’s been a favorite recipe in my family for ages. My mom got the recipe from my grandma, which was originally for standard-sized muffins. Well, she decided to try making them as mini muffins and that’s how we’ve made them ever since.
I submitted the recipe to allrecipes.com and they published it! That was back in 2010, so it was one of my first contributions to the internet. They were a huge hit and still are, at least in my family. Whenever my little nieces come to visit, they love to make these with their grandma. It’s a really easy recipe to make with kids and they like getting messy dipping their fingers in the butter and sugar.
Low-FODMAP Makeover
The original recipe does not require an egg, but I added one to mine to help with the lift and structure of the muffins, since I used my gluten-free and gum-free flour blend. I had to do some more adjusting to the ingredients to get them come out just right. I love using real butter for these, but margarine also works well. There’s something about the addition of the nutmeg that makes these Low FODMAP Mini Donut Muffins tastes like real fried doughnut holes. I don’t know why it does, but I love it!
Try these other low-FODMAP muffin recipes from my collection:
I love my Wilton mini muffin pan. Mine only has 12 cups, so I have this 24-cup mini muffin pan on my wish list:
Low FODMAP Mini Donut Muffins
Ingredients
- 1/4 cup unsalted butter
- 1 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup + 2 tablespoons lactose-free milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Generously coat two 12-count mini muffin pans with cooking spray.
- Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat and set aside.
- Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a large bowl, combine the flour blend, 1/2 cup sugar, baking powder, nutmeg and salt. Add the egg, milk and the 1/4 cup melted butter and stir until smooth.
- Fill each muffin cup about half full.
- Bake for 15 to 20 minutes, or until lightly browned.
- While muffins are baking, melt the remaining 1/4 cup butter in the same saucepan over low heat. Remove from heat and set aside. Combine the remaining 1/2 cup sugar and cinnamon in a small bowl.
- While muffins are still hot, gently remove from pans using a knife to assist. Briefly dip each muffin into the butter and then immediately roll in the cinnamon sugar mixture. Place on a plate to cool. Serve.
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I made these today and they are so tasty! The nutmeg in the batter is such a nice touch!
Where can I buy the fodmap flour blend cart find anywhere in Adelaide and suburbs.
The flour is my own blend. If you click on the link it will take you to the recipe.
Thanks, glad you like them. I love the nutmeg too!
I made these this morning and they are amazing. DH is allergic to cinnamon and nutmeg, so I put about 3/4 tsp of almond extract in the batter and a dark chocolate glaze on top. I didn't get the rise you did but it wasn't that far off. So good 😀 I just wish I could post a picture so you can see how pretty they turned out. Thank you so much for this recipe!
Almond extract sounds great! Glad you liked them.
Hi! Am baking for my sister who follows a low fodmap diet. I have large bag of bobs 1-1 gluten free baking flour and was wondering if I could substitute for your flour mixture.
Hi Nellie, I have not tried Bob's, but I think it would probably work. Worth it to give it a try! Sorry I did not respond sooner, I'm not getting any comment notifications at the moment. Hope to fix soon.
Hello! I am confused about the flour. Is this your own personal label flour or a type to buy such as Bob’s Red Mill? Thanks for the response! Your recipes look amazing!
This is my own flour blend. There is supposed to be a link to the recipe, but it is not working at the moment. You can find the recipe for my blend here: https://deliciousasitlooks.com/2016/09/gum-free-gluten-free-low-fodmap-flour.html
So, I’ve been making the Donut Muffins recipe off allrecipes.com for years as it is a big hit with my kids. Just ran across this recipe today and realized that you’re the cook behind both! Crazy! I’m the only one who really needs to eat low FODMAP in our house but it is always a win when I can enjoy a family favorite without the aftermath. Can’t wait to make these – yay!! (Also, your cookbook is almost a daily go-to for me. The recipes are always delicious. Thank you!)
So glad you like my recipes and cookbook! Thanks for the comment!