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Low FODMAP banana muffins with chocolate chips next to it

Healthy low FODMAP banana muffins


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  • Author: Karlijn
  • 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

Scale
  • 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

  1. Preheat the oven to 200 degrees Celsius (390 F). Place muffin papers in a 12-piece muffin baking tin.
  2. Combine gluten-free flour, baking powder, salt, and cinnamon in a bowl and stir together.
  3. 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.
  4. Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
  5. Finally, stir the chocolate chips into the batter.
  6. Divide the batter over the muffin cups.
  7. Bake the muffins in the oven for 15 to 18 minutes. The muffins are done when a skewer comes out clean.
  8. 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