Ingredients

The following ingredients have 12 Servings
  • 1 cup (145 g) low FODMAP, gluten-free all-purpose flour,
  • 1/2 cup (60 g) buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil or liquid coconut oil ((we like coconut))
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 1/4 cup (60 ml) maple syrup
  • 2 large eggs, (at room temperature)
  • 1 cup (240 g) fork-mashed banana, (about 2 medium very ripe bananas)
  • 1/2 cup (50 g) toasted pecans or walnut halves, (finely chopped)
  • 1/2 cup (50 g) grated carrot, (about 2 medium carrots)
  • 1/2 cup (85 g) canned diced or crushed pineapple, (drained)
  • 1/2 cup (83 g) raisins
  • 1/3 cup (37 g) unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instruction

  • Position rack in the center of your oven. Preheat to 350° F/180°C. Coat the insides and the tops of 12 standard sized muffin tins with nonstick spray (see Tips below).
  • Whisk the flour, buckwheat flour, baking soda and salt together in a large bowl and set aside.
  • Whisk the oil, brown sugar and maple syrup in a medium bowl until thoroughly combined. Whisk in eggs, one at a time, until incorporated. Whisk in banana, nuts, carrots, pineapple, raisins, coconut, cinnamon and vanilla.
  • Pour wet ingredients over dry ingredients and stir together gently just until combined, finishing off with a rubber spatula.
  • Scoop batter into muffins tins - we use an ice cream scoop - dividing equally. Bake for about 25 to 30 minutes. A toothpick should test clean when inserted in center; the tops will spring back when gently pressed.
  • Cool pan(s) on rack for 5 minutes, then turn out and cool further on rack. Muffins are ready to eat warm, or cool completely and store in an airtight container at room temperature for up to 3 days.