An Ode To a Classic Muffin!
These are my ode to the classic Morning Glory Muffins, which while jam packed with healthful ingredients, would be problematic for FODMAPers, due to the inclusion of apple.
Our Glorious Morning Muffins have the expected banana, carrots, pineapple, nuts, raisins and coconut (but no apple) and are whipped up together quickly and easily with coconut oil.
We like the combination of brown sugar and maple syrup and we made them a bit heartier and hardier with buckwheat flour in addition to the gluten-free flour blend.
Missing Bakery Style Muffins?
This recipe is a perfect example of how we can recreate recipes from our pre-FODMAP world and come up with incredibly close version to satisfy our cravings. In many cases we like the new ones better – because they not only taste great but they leave us feeling great!
Remember, we want you to THRIVE, not just get by!
Glorious Morning Muffins
Glorious Morning Muffins are a FODMAP version of the ever-popular Morning Glory Muffin. Like its namesake these combine banana, carrots, pineapple, nuts, raisins and coconut and we have also added buckwheat flour for nutrition.
Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin
- 1 cup (145 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking 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
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.
- Seeded Glorious Morning Muffins: Instead of the total amount of pecans or walnuts, use ¼ cup (25 g) of either of those nuts and then add 2 tablespoons sunflower seeds and 2 tablespoons pumpkin seeds.
- You can also make this into a loaf in a standard 9-inch by 5-inch loaf pan (23 cm by 12 cm), in which case lower the heat to 325°F/165°C. Check doneness at the 55 minute mark and use the same visual cues for doneness.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.