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 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 Low Fodmap Banana Nut 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
Ingredients
- 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
Instructions
- 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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