Banana & Blueberries Muffins

Banana & Blueberries Muffins
Recipe type: Breakfast
  • 1 large ripe banana
  • 2 eggs
  • ½ cup (115g) softened butter or low FODMAP alternative (margarine)
  • ½ cup (120 ml) lactose-free milk of your choice (I used lactose-free cow milk, but you can use almond, rice, coconut milk etc.)
  • ⅓ cup (75g) caster sugar
  • 1 teaspoons grated unwaxed lemon zest (only the yellow part)
  • 1 tablespoon vanilla essence
  • 1 and ½ cup (170g) almond meal (ground almond)
  • 1 and ½ cup (180g) gluten-free self-raising flour
  • 1 teaspoon baking powder
  • 1 cups (130g) blueberries (fresh or frozen)
  • Optional, but nice: 1 pecan nut on top of each muffin and you could also melt 20g of dark chocolate to get the pecan nut to stick to the muffin
  1. Pre-heat oven to 175°C (350°F)
  2. Grease really well a non-sticky 12 cup muffin tray
  3. In a food processor mix together banana, eggs, the softened butter, milk, sugar, lemon zest and vanilla, until you have a well combined mixture
  4. Add in the mixture both almond and gluten free flour and also baking powder and continue mixing until the batter is nice and smooth
  5. Add the blueberries and hand mix
  6. Divide the mixture into the greased muffin tray (silicon ones are the best)
  7. Put in the oven for around 25 minutes or until they have a light golden colour at the top and feel springy when you touch them
  8. Let them cool down in the tray for 5 minutes then move them on a wire rack
  9. Optional: in the microwave melt some dark ( low FODMAP) cooking chocolate and put a bit on each muffin and place a pecan nut on top, let the chocolate set


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.