Easiest Low FODMAP Banana Almond Muffins recipe. A no-fuss healthy sweet treat for Halloween or to satisfy our picky eaters. Ask your kid to decorate and you’ll get the cutest (sometimes weirdest) faces!
Having our kids around during this pandemic is not always easy and doesn’t gives us much time to get things done. Fortunately baking with children can be fun for them and you! Today’s post is all about baking with and for kids*.
Low FODMAP baking can be challeging, particularly because there’s hardly no gluten in our allowed flours. Gluten is what gives the structural leavening and binding power of baking goods. As you can read on this post, I don’t like using gums, so I came up with new and healthier ways to bake.
One of them is using fruit, nuts and veggies to make low FODMAP breads, cakes and cookies. These ingredients, combined with the right amount of low FODMAP flour and starch, give texture, bind and add a lot of flavor. The result is usually also free from gluten and lactose, which makes them suitable for people with these intolerances. It’s the case of these low FODMAP Banana Almond Muffins, where I used almond meal for a beautiful texture and banana for flavor, keeping the muffins really moist and yummy. The chocolate chips and pecans topping add an irresistible sweetness and nutty flavor.
These low FODMAP, gluten free and lactose free banana almond muffins have everything to please your pickly eaters! So why not bake them for Halloween?
Other Low FODMAP baking recipes to do with kids
- Coconut macaroons
- Chocolate chip cookies
- Marble cake
- Yogurt and lemon cake
- Nutella cranberry crepe cake
- Pumpkin Tangerine Muffins
And don’t forget to check my collection of Low FODMAP homemade sweet treats for Halloween!
Low FODMAP Banana Almond Muffins
- 3 | 10.6oz | 300g unripe bananas
- 1/2 cup | 1,69 oz | 48g almond meal
- 1/2 cup | 2.8oz | 80g brown sugar
- 5 tbsp olive oil
- 1 egg
- 1 cup | 140g all-purpose gluten free flour* OR 2/3 cup (100g) white rice flour + 1/3 cup (40g) cornstarch
- 2 tsp baking powder
For the topping
- 1 oz | 30g semi-sweet dark chocolate chips
- 12 pecan halves
- Preheat the oven to 350ºF | 180ºC.
- In a big bowl beat olive oil and sugar for 2 minutes. Add the egg and beat until bubbles start to appear.
- Mash 2 bananas (7oz | 200g) with a fork and add them to the mixture. Beat until well combined.
- Add the almond meal, flour and baking powder and mix until well combined.
- Place the mixture in a greased muffin tin and top with 2 to 3 chocolate chips and a pecan half per muffin.
- Bake in the middle of the oven for 25 to 30 minutes.
- Remove from oven and let muffins cool in the tin for 10 minutes.
- For my EU readers I suggest this Doves Farm GF plain white flour
- For my US readers I suggest this Bob Red Mills GF 1-to-1 baking flour
* Please note that the low FODMAP diet is strict and should not be followed by our family members. They would be missing out on important nutrients and prebiotics. It is therefore important to balance things out and not to put all your family on the diet with you. As we know, the strict low FODMAP diet is temporary and should only be done for a short period of time. For more information on the subject, please read Monash University’s article: The 3 phases of the low FODMAP Diet. So, except your kid has IBS, I won’t recommend that he/she eats the same as you. However you can give your kids these low FODMAP banana almond muffins. They are suited for everyone and also quite healthy.