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–+ servings
low fodmap carrot banana muffins

Low FODMAP Carrot Banana Muffins

Soft and delicious low FODMAP carrot banana muffins, topped with walnut pieces! These muffins are also gluten-free and have a vegan option.
5 from 2 votes
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Course Treat
Servings 6 muffins

Ingredients
  

  • 1 egg or 1 "flax egg" (1 tbsp ground flax mixed with 3 tbsp water)
  • 1/4 cup butter (or canola oil)
  • 1/2 cup ripe banana mashed (approx. 1 medium banana)
  • 3/4 cup grated carrot packed
  • 1/3 cup brown sugar
  • 1/4 cup lactose-free milk or soy milk made with soy protein or almond milk
  • 1/2 tsp vanilla extract
  • 1/3 cup rolled oats gluten-free if celiac
  • 1/4 cup almond meal
  • 2 tbsp tapioca starch
  • 2 tbsp sweet/glutinous rice flour
  • 1/4 cup plus 1 tbsp white rice flour*
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 3 Tbsp dried cranberries optional
  • 4 Tbsp walnuts chopped (optional)

Instructions
 

  • Preheat oven to 375 degrees F (190 C). Lightly grease muffin tin with butter or oil. (Option: use paper liners, but the muffins may stick to them).
  • In a large bowl melt the butter (skip this step if using canola oil). If using a flax egg instead of a chicken egg, mix together ground flax and water in a small bowl and let sit for 5 minutes.
  • In the large bowl mix in the egg (or flax egg), mashed banana, grated carrot, brown sugar, milk and vanilla extract.
  • In a separate bowl mix together the oats, almond meal, tapioca starch, sweet/glutinous rice flour, white rice flour, salt, baking soda, and spices.
  • Slowly mix the dry ingredients into the wet, and stir until just combined. Gently stir in the dried cranberries and half of the walnuts.
  • Pour the batter evenly into 6 muffin tins. Top with the other half of the walnuts. Bake for approximately 35 minutes until the top is browned and firm.
  • 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.

Notes

  • *The tapioca starch, sweet rice flour and white rice flour can be substituted with 1/2 cup + 1 Tbsp of an all purpose gluten-free flour blend. Choose a gluten free flour blend that substitutes 1 to 1 with all purpose wheat flour, and does not contain any soy or bean flours (for example Bob’s Red Mill Gluten Free 1-to-1 Baking Flour).
  • FODMAP serving size is 1 muffin per meal/snack
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