Low FODMAP Banana Nut Muffins
A no-fail recipe for easy and healthy Low Fodmap Banana Nut Muffins. They're moist, soft and filled with banana, oat and walnut flavours. Also gluten free.
Servings: 12 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 tbsp 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.