I’ve always loved banana muffins, banana bread, banana cake, any and all banana baked goods, and my new low-FODMAP diet wasn’t going to stop me from enjoying such baked treats. Thankfully, ‘The Gluten Free Food Co.’ have a gluten free, organic and vegan cupcake mix which turns out to be FODMAP friendly too!
I used half of the cupcake mix to make these banana and walnut muffins and the other half to make carrot cake muffins (the recipe is HERE). Making both batches at the same time allows for some snack variety throughout the week and they’re perfect to freeze too!
- 1/2 packet of ‘The Gluten Free Food Co.’ cupcake mix (purchase HERE)
- 2 unripe bananas*, mashed
- 1/2 cup walnuts, plus extra for decorating
- 1tbsp flax seed
- 1tbsp chia seeds
- 3/4 cup water
- 1tbsp extra virgin olive oil
*Unripe bananas are low in FODMAPS however ripe bananas are not. I know this seems like a weird concept and we’re told to always make sure our bananas are ripe and spotty before eating, but for those on a low FODMAP diet, stick to unripe.
- Preheat oven to 180 degrees Celsius and line a cupcake/ muffin tin with patty pans or muffin liners (you could also wipe the tin with coconut oil and omit the patty pans altogether).
- In a large mixing bowl, add all of the ingredients, but reserve some walnuts for decorating. Stir to combine.
- Divide mixture amongst 16 patty pans and top with a walnut half.
- Bake for approximately 25 – 30 minutes or until a skewer comes clean out of the muffins.
Allow to cool before storing in an airtight container for up to three days. Alternatively you can wrap the muffins individually in foil and store in the freezer for an easy lunchbox snack!
Thank you again to Monica for sending me these products. Although I was gifted these delicious gluten free mixes, all opinions are still my own.