Almond flour is delicious for baking and it’s low-FODMAP. A 1/4 cup is low-FODMAP. One muffin is equal to one low-FODMAP serving. You can use almond flour for macarons, cakes, cookies, pancakes, pie crusts, meatballs, meatloaf and more.
- Cooking spray
- 2 cups fresh strawberries, diced
- 2 1/2 cups fine almond flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 4 eggs, at room temperature
- 2 medium firm (unripe) bananas, mashed
- 2 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup*
- 1 1/2 teaspoons vanilla extract
*Read labels for maple syrup – buy pure maple syrup as it does not contain high fructose corn syrup (which is high in FODMAPs).
- Preheat oven to 350°F (177 C) and grease a muffin tip with cooking spray.
- Place strawberries on a cutting board and slice off husks. Cut into quarters. For larger strawberries, cut into sixths. The aim is to have all the pieces around the same size.
- In a medium mixing bowl, combine the almond flour, baking soda, and salt, and whisk together. Set aside.
- In another mixing bowl, mash the bananas with a fork until just a little amount of lumps are left.
- Place 2 tablespoons coconut oil in a microwave-safe bowl and cook for 30 seconds to 1 minute or until melted.
- In the same bowl, add the eggs, maple syrup, melted coconut oil, and vanilla. Mix everything until thoroughly combined. Add the wet ingredients to the dry ingredients, and mix to combine.
- Fold in 1 1/2 cups of the sliced strawberries to the bowl.
- Using a tablespoon, drop the muffin batter into the muffin tin, filling each cup about 2/3 of the way full.
- Add remaining strawberries to the tops of each muffin.
- Bake muffins for 18-20 minutes. Muffins should be golden on the edges, light golden on top and firm in the middle; a toothpick or knife inserted should come out clean.
- Allow muffins to sit for 5 to 10 minutes. Remove each with a rubber ‘+spatula and transfer to a cooling rack.
Have you made these muffins? Please comment below!
“Be Good to Yourself and Your Gut” ~Colleen Francioli
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