Low FODMAP Morning Glory Muffins
These low FODMAP morning glory muffins are tender, moist, and bursting with flavour. Enjoy one as a snack, or accompany one with fruit (eg firm banana) and protein (eg. egg) to build a delicious and easy breakfast.
Ingredients
- 1 3/4 cup gluten-free flour (I use Bob's Red Mill Gluten-Free 1-to-1 Flour)
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup lactose-free milk
- 3/4 cup packed dark brown sugar
- 2 eggs, large
- 1/2 cup vegetable oil
- 3/4 cup shredded carrot (90 grams)
- 1/3 cup shredded apple (50 grams)
- 1/2 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 1/4 cup raisins
Instructions
- Heat oven to 350F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl, whisk together eggs, milk, oil and dark brown sugar until smooth. Stir in the shredded carrot, apple, coconut, walnuts and raisins into the wet mixture.
- Fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing. Divide the batter evenly among the prepared muffin cups.
- Bake muffins for 18-20 minutes until tops are slightly golden and toothpick inserted into the middle of a muffin comes out clean. Let cool in muffin tin for 5 minutes and then transfer to a cooling rack to fully cool.
Notes
Store in an air-tight container for up to 3 days. Store in the freezer for 1-2 months.
Recipe adapted from New York Times Morning Glory Muffin recipe.
Nutrition
Serving: 1muffinsCalories: 317kcalCarbohydrates: 36gProtein: 5gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 29mgSodium: 215mgPotassium: 187mgFiber: 3gSugar: 17gVitamin A: 1405IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Tried this recipe?Let us know how it was!