LOW FODMAP QUINOA MUFFINS Recipe

YIELD: 12 MUFFINS
Carrots, pineapple, and quinoa join forces in these spiced muffins to make a wholesome, filling breakfast.

I know quinoa flour has a strong scent and flavour that some folks find off-putting, but toasting the flour before using it smoothes out its bitterness and lends it a nice nutty flavour. Plus, quinoa flour is packed with
fibre and protein, making it an excellent low-FODMAP choice. 

LOW FODMAP QUINOA MUFFINS Ingredients

  • 1⅓ CUPS (149 G) QUINOA FLOUR
  • ½ CUP (60 G) CHOPPED WALNUTS
  • ⅔ CUP (80 G) TAPIOCA FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON GROUND CINNAMON
  • ½ TEASPOON SALT
  • 1 LARGE EGG
  • ⅔ CUP (150 G) PACKED BROWN SUGAR
  • ⅓ CUP (80 ML) CANOLA OIL OR OTHER
  • NEUTRAL OIL
  • 1 CAN (8 OUNCES, OR 225 G) CRUSHED PINEAPPLE
  • IN JUICE (UNDRAINED)
  • 1 CUP (110 G) FINELY SHREDDED CARROTS
  • ¼ CUP (60 ML) LACTOSE-FREE MILK
  • 1 TEASPOON PURE VANILLA EXTRACT

LOW FODMAP QUINOA MUFFINS Steps

  1. Preheat the oven to 350°F (180°C, or gas mark 4). Line or grease a standard-size 12-cup muffin pan.
  2. In a small dry skillet, heat the quinoa flour over medium heat. Cook and stir until the flour are toasted: It should emit a nutty scent and turn light brown. Transfer the quinoa flour to a large bowl and let cool.
  3. In the same dry skillet, toast the walnuts over medium heat until lightly browned.
  4. Remove the walnuts from the skillet and set aside to cool. To the bowl with the quinoa flour, add the tapioca flour, baking powder, cinnamon, and salt and combine.
  5. In a large bowl, lightly beat the egg. Stir in the brown sugar, canola oil,
    crushed pineapple, shredded carrots, milk, and vanilla. Add to the flour mixture and blend well.
  6. Stir in the toasted walnuts. Fill each muffin cup about two-thirds full with batter. Bake for 20 to 22 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  7. Store in an airtight container for 3 to 4 days or freeze for up to 3 months.

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