strawberry buckwheat muffins - karlijnskitchen.com

Low FODMAP strawberry buckwheat muffins

I have been following the low FODMAP diet a bit more strictly since a few weeks. I went to see a dietician again because I felt like my complaints were too severe for the past months and I wanted to go back to basics.

Just be a bit more strict for a while to get my IBS under control again. I added too many “limited low FODMAP foods” into my diet little by little and that didn’t go well.

I was having some difficulties to come up with a healthy snack and I had loooots of buckwheat flour in my pantry (I always buy a bag when I am in the store and forget that I still have it at home), so I made fresh strawberry buckwheat muffins with yoghurt!

Buckwheat has a particular taste that you have to like, but the strawberries and the banana make the muffins nice and sweet, so I think they taste very nice!

A pile of low FODMAP strawberry buckwheat muffins
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Drie glutenvrije boekweit muffins met aardbeien ernaast

Low FODMAP strawberry buckwheat muffins


  • Author: Karlijn
  • Total Time: 40 mins
  • Servings: 9 1x

Description

Strawberry buckwheat muffins with yoghurt. Low FODMAP, gluten-free and lactose-free. A delicious and healthy snack! Only 111 calories.


Ingredients

Scale
  • 150 g buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 75 ml lactose-free yoghurt
  • 25 ml maple syrup
  • 1.5 bananas
  • 2 eggs, at room temperature
  • Strawberries

Instructions

  1. Preheat the oven to 200 degrees Celsius. Place silicone or paper muffin cups into a muffin tin.
  2. Mix the buckwheat flour with the baking powder, cinnamon and salt.
  3. Mash the 1.5 bananas with a fork. Add this together with the yoghurt, maple syrup and the eggs to the flour. Mix everything together.
  4. Cut a few strawberries into pieces.
  5. Divide the mixture over the muffin cups and press the strawberry pieces into the mixture.
  6. Bake the muffins in the oven for about 20-25 minutes.
  • Prep Time: 20 mins
  • Cook Time: 20 mins

Nutrition

  • Serving Size: 1
  • Calories: 111
  • Fat: 2
  • Carbohydrates: 20
  • Fiber: 2
  • Protein: 4

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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2 Comments

  • Sandy says:

    I was looking for a low FODMAP muffin recipe and found these. They were quite yummy, although I did make some adjustments. I was low on buckwheat flour, so about 1/3 of the flour was a GF mixture found in the U.S.(Bob’s Red Mill 1:1 baking flour). I added 1/4 cup of walnuts, 2 Tablespoons of canola oil and an extra 5 ml of maple syrup. I didn’t have strawberries. I will definitely make these again, and perhap add a bit more maple syrup. Thank you Karlijn!

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