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
- 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