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5 from 3 votes

Low FODMAP Banana Almond Muffins

Easiest Low FODMAP Banana Almond Muffins recipe. A no-fuss healthy sweet treat for Halloween or to satisfy our picky eaters.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: almond, banana, muffins
Servings: 12 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.


*Gluten-free and low FODMAP flour mixes:
Low FODMAP diet: According to Monash University we can eat up to 3,53oz | 100g of unripe bananas (without black spots on the skin). Ripe bananas have a high fructan content, reducing the allowed quantity to 1,98oz | 35g. The safe serving size of almond meal (GOS) is 1/4 cup (0,85oz | 24g) and 1oz (30g) of dark chocolate (lactose, fructan). Therefore, we can eat up to 4 muffins per meal.