Gluten free banana carrot muffins
Nut free, xanthan gum free, egg free, vegan option *Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
Ingredients
- 160 g (1 cup)* fine white rice flour
- 60 g (1/2 cup)* buckwheat flour
- 4.5 g (1/2 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- pinch of fine salt
- 150 g carrot skin on
- 150 g ripe banana, mashed see notes
- 150 g thick plain yoghurt I have tested Lactose free Greek yoghurt and coconut yoghurt
- 100 g light brown sugar or rapadura sugar
- 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
- 125 ml (1/2 cup)* milk of choice
- Hemp seeds for topping (optional)
Instructions
- Preheat the oven to 180C/356F. Line 9 holes of a muffin tin with muffin liners or grease them well.
- Whisk to combine the flours, baking soda, cinnamon and salt in a medium mixing bowl. Set aside.
- Grate the carrots (Ieave the skin on) on the large side of your grater. Transfer the grated carrot to a food processor and process to chop into fine pieces. This ensures the batter cooks evenly and you don’t end up with stringy bits of carrot in your muffins. If you don't have a food processor, you can chop the grated carrot finely.
- Add the carrots and remaining ingredients to the bowl and whisk until a batter forms.
- Spoon the mixture into the prepared muffin liners, right to the top. Once you’ve used all the batter, bake the muffins for 20-25 minutes or until domed and lightly golden. Allow them to cool a little before eating, and completely before storing in an airtight container. They keep well in an airtight container for a number of days.
Notes
- Ripe bananas are low FODMAP in 35g serves, or 1/3 medium banana. This recipe uses 150g ripe banana, which means a low FODMAP serve is around 2 muffins.
- You can also use ripe lady finger bananas, which are low FODMAP in 112g serves.
- Use low FODMAP yoghurt and milk to keep these muffins low FODMAP.
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