Banana muffins- from FODMAP
I have borrowed this recipe from the book by Molly Tunitsky about essential FODMAP. It's a really good inspiration — make sure you use gluten-free oats if you are gluten-free as well. You can make your own gluten-free oat flour by pulsing gluten-free oats in your blender until you have the consistency of a coarse flour.
Method
- 1
Step 1
Preheat the oven to 175 degrees (325F) and line a muffin tin with paper liners. Combine the oat flour, oats, baking soda, salt, cinnamon and cardamom in a medium bowl and mix well.
- 2
Step 2
In a small microwave-safe bowl, heat the coconut oil. Pour it into a large mixing bowl with the sugar and maple syrup. Mix well and then add the 2 eggs, mashed bananas and vanilla.
- 3
Step 3
Add the dry ingredients to the wet and fold until well combined. Then gently fold in the blueberries and nuts.
- 4
Step 4
Fill each muffin cup and bake for 25 to 30 minutes, depending on your oven.
- 5
Step 5
Leave to cool on a plate and then freeze or eat immediately.
Good to know
I freeze them in bags of 2-3 and use them for travelling and lunch on the go. It helps with portion control and they stay nice and moist. I buy and freeze blueberries in portions — about 130 g fits a portion of muffins. I do not want to hunt for the 'one' piece of fruit in each muffin. Sugar: I keep the sugar content as low as possible because of IBS, so adjust the sweetness to your taste and allergies. You can add more spices or things like pumpkin seeds or sesame seeds.
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