These banana muffins were part of my experiments with gluten-free and low-FODMAP baking. I was surprised, it was my first time baking gluten-free and they were so yummy! Use frozen bananas since they will be very ripe and sweet, and you won’t need to use as much sugar or any type of sweetener.
All ingredients are tested in MRT. If you’re not reactive to them, great! If you are, make substitutions and experiment until you get the perfect muffin that works for YOU! Contact me if you need help.
Gluten-Free Low FODMAP Banana Muffins Recipe
- 1.5 c almond flour/meal
- 1.5 c brown rice flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 4 eggs, beaten
- ¼ c coconut oil, melted
- ¼ c pure maple syrup
- ¼ c water
- 2 frozen bananas
- Preheat oven to 325 F. Line a 12-muffin tray with muffin paper.
- Combine almond flour, rice flour, baking powder, and cinnamon in a large bowl. Add eggs, coconut oil, maple syrup, and water.
- Microwave bananas for 30 seconds once or twice. Peel and mash in a bowl. Fold into the muffin mix.
- Spoon into the muffin tray. Bake for 30 minutes until golden or a toothpick comes out dry
Have you ever baked with almond flour/meal?