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Healthy low FODMAP banana muffins
Are you looking for a tasty and healthy snack? These gluten-free and low FODMAP banana muffins are for you. They are easy to make, and if you make this recipe and freeze it, you’ll have a snack ready for 12 days. Perfect!
How to make gluten-free and low FODMAP banana muffins
I make these healthy banana muffins with the following ingredients:
- Gluten-free flour: I use the gluten-free flour mix from Schär Mix It Universal.
- Oatmeal: I make this myself by grinding oatmeal in the food processor. If you have to eat strictly gluten-free, use certified gluten-free oatmeal.
- Maple syrup: I use maple syrup as a sweetener.
- Lactose-free Greek yogurt: this ensures that the muffins are nice and moist.
- Bananas: use yellow bananas that do not have too many speckles yet. The riper the banana, the higher the FODMAP content. If you do not eat low FODMAP, this does not matter.
- Coconut oil: take some coconut oil and melt it in the microwave in short bursts. Then let it cool down a bit.
- Dark chocolate chips.
Next to the ingredients above this recipe also uses baking powder, cinnamon, salt, and eggs.
Making this recipe is a piece of cake! You put the dry ingredients together in one bowl and the wet ingredients in another. Then you add the wet ingredients to the dry and fold everything together.
Stir in the chocolate chips and your banana muffins are ready to go into the oven!
Storing the muffins
This recipe makes 12 muffins. I always like to make this recipe to have a snack for about two weeks to take with me to work.
You can store the muffins for 2 days in a sealed container outside the refrigerator or for 4 days in the refrigerator. The muffins will last the longest if you freeze them in a sealed container or bag. Then you can store them for 3 months.
More low FODMAP snacks
Are you looking for more tasty low FODMAP snacks? Then check out this blog with 80+ low FODMAP snacks. Or try one of my other snack recipes:
- Blueberry yogurt cake
- Healthier peanut butter cookies
- Chocolate coffee banana bread
- Pumpkin spice banana oat cookies
Healthy low FODMAP banana muffins
- Total Time: 30 min
- Servings: 12 1x
- Diet: Gluten Free
Description
Delicious gluten-free and low FODMAP banana muffins with chocolate chips. With maple syrup instead of sugar. Lactose-free.
Ingredients
- 120 g (1 cup) gluten-free flour mix
- 120 g (1 cup) oat flour (grind oats in a food processor)*
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 100 g (1/3 cup) maple syrup
- 2 eggs, at room temperature
- 185 g (3/4 cup) lactose-free Greek yogurt
- 2 bananas, mashed
- 50 g (1/4 cup) coconut oil, melted
- 80 g (1/2 cup) dark chocolate chips
Instructions
- Preheat the oven to 200 degrees Celsius (390 F). Place muffin papers in a 12-piece muffin baking tin.
- Combine gluten-free flour, baking powder, salt, and cinnamon in a bowl and stir together.
- Mix the wet ingredients in another bowl: maple syrup, eggs, lactose-free Greek yogurt, mashed bananas, and melted coconut oil. I melt the coconut oil in short bursts in the microwave.
- Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
- Finally, stir the chocolate chips into the batter.
- Divide the batter over the muffin cups.
- Bake the muffins in the oven for 15 to 18 minutes. The muffins are done when a skewer comes out clean.
- Let the muffins cool in the baking tin for 5 minutes. Then remove them from the muffin tin and let them cool on a rack.
Notes
*Use certified gluten-free oats if you have to eat strictly gluten-free.
Storage: you can store the muffins for 2 days in a sealed container outside the refrigerator. In the refrigerator, they will keep for about 4 days. You can also freeze them, then you can store them for 3 months in a sealed container or bag.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Snack
- Method: Oven
- Cuisine: International
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