These easy and healthy low fodmap banana nut muffins are definitely my go to muffin recipe! These banana muffins come out perfect: they’re incredibly moist, soft and filled with banana, oat and walnut flavours. Yum for breakfast, yum on the go! When and anywhere you like!!
As the days start to get colder, I tend to make these banana nut muffins more often. I suppose I haven’t shared this basic low fodmap muffins recipe before because I kept saying to myself that you would prefer more elaborated recipes like these vegan Low Fodmap Pumpkin Muffins.
Actually, what we need is a quick, safe and easy treat to satisfy our delicate tummies, so this recipe is just perfect! And because we can’t easily go out and buy a regular muffin, these portable Low Fodmap Banana Nut Muffins are a great way to fulfil our sugar cravings anywhere.
And last but not least, these muffins are quite healthy too! Ideal for breakfast, they are packed full of goodness: banana, oats, walnuts and extra virgin olive oil – the secret for their lightness and fluffiness. Once you start baking with olive oil, you’ll never look back!
And if you love the banana+nut combo, please check my Banana Walnut Mini Bundt Cakes.
Low FODMAP Banana Nut Muffins
- 1 banana mashed
- 1 egg big
- 1/3 cup olive oil extra virgin
- 1 oz | 5 walnuts pulsed + for topping (optional)
- 1/3 cup brown sugar
- 1 cup lactose free milk
- 1 cup white rice flour
- 1/3 cup cornstarch
- 1/3 cup rolled oats
- 2 tsp baking powder
- Preheat oven to 350ºF|180ºC. Lightly grease a 12 muffin tin with butter or oil and set aside.
- In a large bowl whisk mashed banana, egg and olive oil for 2 minutes.
- Add the pulsed walnuts, sugar and milk and mix thoroughly.
- In another bowl, combine the rice flour, cornstarch, rolled oats and baking powder and slowly add to the batter, beating until completely blended.
- Pour the batter into the muffin cups, filling 2/3 of each cup. Top with walnut halves (optional)
- Bake for 25 minutes.
- Let the muffins cool in the pan for at least 5 minutes and then remove. They will stay fresh in a container at room temperature for a few days, or in the freezer for a few months.
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