Hello all! 

Here goes my first post for Real Food Diets and how excited I am! Absolutely thrilled to be involved. “So”, I thought to myself...“what to share for my first post?” LIGHT BULB MOMENT... it had to be Banana Chocolate Bread Muffins! I'm a big banana bread fan which formed the basis of this recipe, with an added chocolatey twist.

A few great things about these bread muffins: They are the perfect whip-em-up-in-no-time low-FODMAP treat, you know exactly what's going into them (no hidden nasties!), they're ready in 45 minutes, and they're rather delicious (better make them yourself to test this) - now that's my kind of 'keep it simple' recipe!

low-fodmap-banana-chocolate-bread-muffins

Banana Chocolate Low-FODMAP Muffins

Banana Chocolate Low-FODMAP Muffins


Makes Makes 6-8 muffins | Prep Time 15 minutes | Cook Time 20-30 minutes

Satisfy your cravings with a banana chocolate muffin without cheating from the Low-FODMAP diet.


Ingredients

250g gluten-free self-raising flour
1 tsp. baking powder
3 Tbsp. cocoa powder
3 medium bananas
2 eggs
1 Tbsp. golden syrup
100ml vegetable oil
Slices of banana (optional)
Handful pumpkin seeds (optional)

Directions

Preheat the oven to 350°. Mash the bananas, then mix with the golden syrup.

Add the eggs (already whisked) and oil. Mix together.

Add the dry ingredients, mixing well.

Pop the mixture into a lined or greased muffin tray. Sprinkle with pumpkin seeds, add a slice of banana to the top of each muffin, and pop into the oven.

Cook for 20-30 minutes and remove from the oven. Allow the muffins to cool slightly before removing from the muffin tray to cool further.

Enjoy there and then, or freeze for an easy sweet treat for when the cravings hit.


Simple recipe, scrumptious result — notice there's six muffins in the top image, and only five in the image just above!

Now you see them...

Now you don't!


This recipe was submitted by Anna Lewin from All About the Balance.

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