These banana coconut muffins are a lot different from the super sized cake like muffins you’d buy at the supermarket. They’re made with spelt flour which makes them good for people with IBS who follow a low FODMAP diet. O and they’re super tasty! I’ve been having them in my lunch box this week.
Ingredients
1 cup spelt flour
1/2 cup coconut
1/2 cup ground almonds
3 teaspoons baking powder
2 large ripe bananas, mashed
1/3 cup macadamia nut oil
1/2 cup maple syrup
1 egg
1 /2 cup milk
Preheat oven to 180 degrees Celsius. Put dry ingredients into a large mixing bowl and stir to combined. In a jug mix together the oil, maple syrup, egg and milk. Add this plus the mashed banana into the dry ingredients and mix until just combined. Don’t over mix or it will lead to tough muffins.
Bake for approximately 20 minutes.
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