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Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low residue diets limit raw and fibrous vegetables. Canned pumpkin is a smooth puree with no skin or seeds, and the recipe uses only about 2 1/2 tablespoons per serving, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with coconut oil.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, turmeric, nutmeg, and salt until evenly combined.
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