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Gluten-Free Low FODMAP Banana Muffins

gluten-free low FODMAP banana muffins_Text

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.

LEAP modification

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

Banana Muffins--Gluten-free
 
Prep time
Cook time
Total time
 
Gluten-free, low FODMAP banana muffins made with almond
Author:
Recipe type: Muffins--Breakfast, snack
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 F. Line a 12-muffin tray with muffin paper.
  2. Combine almond flour, rice flour, baking powder, and cinnamon in a large bowl. Add eggs, coconut oil, maple syrup, and water.
  3. Microwave bananas for 30 seconds once or twice. Peel and mash in a bowl. Fold into the muffin mix.
  4. 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?

 

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{ 7 comments… add one }
  • kellie@foodtoglow March 18, 2013, 4:19 pm

    I use almond meal a lot in my baking, usually replacing 50g per 200g in most baking, as well as all-almond cakes and polenta almond cakes. It is very successful as they keep the bake moist and add their own sweetness too. I also sometimes grind oats and sub in that for flour. I like to make brown rice-based raspberry brownies with almond meal (on my blog). The texture is quite different with brown rice flour, but in a pleasant way. Your muffins do sound lovely, and a great trick about using frozen bananas. They certainly are sweeter!

    • Nour Zibdeh March 21, 2013, 11:50 am

      Thank you Kellie for the comment! I’m really enjoying almond flour! I’ve recently read about arsenic in rice and will be using more oat flour and others (Teff, buckwheat, etc), to change things up.

  • Gina March 18, 2013, 8:45 pm

    Hi Nour!
    Your recipes are wonderful! I was wondering if another sweetener, perhaps Stevia, can be used in lieu of the maple syrup? Any idea?
    Thanks!
    Gina

    • Nour Zibdeh March 21, 2013, 11:49 am

      Hi Gina! Nice to hear from you. I personally don’t like stevia–has a very strong aftertaste I can’t tolerate. And the Center for Science in the Public Interest (CSPI) place stevia in the ‘caution’ category. I know many dietitians recommend it, so health wise, it’s ok in moderation, until we know more.

      In this recipe, maple syrup is liquid, stevia is powder, so you will need to add water or more oil to moisten the batter. Give it a try and see how it goes.

  • Adeniyi Mahmud December 20, 2015, 1:25 pm

    Glad to come across your page its wonderful .

    • Nour Zibdeh February 11, 2016, 5:24 pm

      Thank you Adeniyi! let me know if there are other topics you want to learn about

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