Healthy Low FODMAP Banana Muffina

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 7.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 119.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.5 g

View full nutritional breakdown of Healthy Low FODMAP Banana Muffina calories by ingredient


Introduction

Healthy take on banana muffins. Perfect for those on a low FODMAP diet, or those suffering from gluten-intolerance or IBS. Healthy take on banana muffins. Perfect for those on a low FODMAP diet, or those suffering from gluten-intolerance or IBS.
Number of Servings: 12

Ingredients

    2 large Egg, fresh, whole, raw
    0.50 tsp Cinnamon, ground
    1 tsp Vanilla Extract
    0.33 cup Coconut Oil
    1 tsp Baking Soda
    3 tbsp *Flax Seed Meal (ground flax)
    0.50 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour
    6 tbsp Maple Grove Farms 100% Pure Maple Syrup
    32 gram Love Grown Super Oats chia & quinoa
    2 large (8" to 8-7/8" long) Banana, fresh

Tips

You can also use honey in place of maple syrup, regular whole wheat flour in place of gluten-free flour, regular oats in place of the oat mixture. However, doing so will make the recipe non-IBS friendly.


Directions

Use a fork to mash bananas in a bowl. In a separate bowl, whisk melted coconut oil and maple syrup together. Add eggs. Add baking soda, vanilla extract, and cinnamon. Add in oat mix, flour, and flax meal.

Pour about 1/4 cup on mixture into a greased muffin tin. Sprinkle muffins with oats. Bake at 325 for about 25-35 minutes.

Serving Size: Makes 12 muffins