LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Recipe

YIELD: 12 MUFFINS
Chocolate and banana is one of the world’s great flavor combinations, and these muffins prove it. My husband and I love them, so I always have a batch or two tucked away in the freezer. They’re the ideal midmorning snack: reach for one when you’re pouring that second cup of coffee or tea.

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Ingredients

  • 1½ CUPS (243 G) BASIC FLOUR BLEND (PAGE 38)
  • ½ CUP (100 G) SUGAR
  • ⅓ CUP (30 G) UNSWEETENED COCOA POWDER
  • 2 TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 1 CUP (225 G) MASHED BANANAS
  • 1 LARGE EGG
  • ⅓ CUP (80 ML) CANOLA OIL OR OTHER NEUTRAL OIL
  • ¼ CUP (60 ML) LACTOSE-FREE OR NONDAIRY MILK
  • 1 TEASPOON PURE VANILLA EXTRACT
  • ½ CUP (85 G) CHOPPED DARK CHOCOLATE (OR MINI SEMISWEET CHOCOLATE CHIPS, IF TOLERATED)
  • ½ CUP (60 G) FINELY CHOPPED WALNUTS

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Steps

  1. Preheat the oven to 350°F (180°C, or gas mark 4).
  2. Line or grease a standard-size 12-cup muffin pan.
  3. In a medium bowl, stir together the Basic Flour Blend, sugar, cocoa powder, baking powder, and salt.
  4. In a large bowl, combine the mashed bananas, egg, canola oil, milk, and vanilla.
  5. Add the flour mixture, chopped dark chocolate, and walnuts. Stir until well blended. Fill each muffin cup two-thirds to three-quarters full with batter.
  6. Bake for 18 to 20 minutes until a toothpick inserted in the middle of a muffin comes out clean and the muffin tops spring back when lightly touched.
  7. Let the muffins cool in the pan before turning them out onto a wire rack. Store in an airtight container for several days or freeze for up to 3 months.

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Ingredients

  • 1½ CUPS (243 G) BASIC FLOUR BLEND (PAGE 38)
  • ½ CUP (100 G) SUGAR
  • ⅓ CUP (30 G) UNSWEETENED COCOA POWDER
  • 2 TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 1 CUP (225 G) MASHED BANANAS
  • 1 LARGE EGG
  • ⅓ CUP (80 ML) CANOLA OIL OR OTHER NEUTRAL OIL
  • ¼ CUP (60 ML) LACTOSE-FREE OR NONDAIRY MILK
  • 1 TEASPOON PURE VANILLA EXTRACT
  • ½ CUP (85 G) CHOPPED DARK CHOCOLATE (OR MINI SEMISWEET CHOCOLATE CHIPS, IF TOLERATED)
  • ½ CUP (60 G) FINELY CHOPPED WALNUTS

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Method

  1. Preheat the oven to 350°F (180°C, or gas mark 4).
  2. Line or grease a standard-size 12-cup muffin pan.
  3. In a medium bowl, stir together the Basic Flour Blend, sugar, cocoa powder, baking powder, and salt.
  4. In a large bowl, combine the mashed bananas, egg, canola oil, milk, and vanilla.
  5. Add the flour mixture, chopped dark chocolate, and walnuts. Stir until well blended.
  6. Fill each muffin cup two-thirds to three-quarters full with batter.
  7. Bake for 18 to 20 minutes until a toothpick inserted in the middle of a muffin comes out clean and the muffin tops spring back when lightly touched.
  8. Let the muffins cool in the pan before turning them out onto a wire rack.
  9. Store in an airtight container for several days or freeze for up to 3 months.

LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Review

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LOW FODMAP DOUBLE CHOCOLATE BANANA MUFFINS Recipe

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Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.

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