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
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.