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
- Preheat the oven to 350°F (180°C, or gas mark 4). Line or grease a standard-size 12-cup muffin pan.
- 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.
- In the same dry skillet, toast the walnuts over medium heat until lightly browned.
- 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.
- 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. - 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.
- Store in an airtight container for 3 to 4 days or freeze for up to 3 months.
