Low FODMAP Carrot Zucchini Banana Muffins is the sister version to the extremely popular Banana Blueberry Kale Muffins. They are gluten-free, low in sugar, high in protein and antioxidants. Note that buckwheat (kasha) is not a wheat and is rich in antioxidants, fiber and other nutrients. Ovens vary so make sure to bake until a toothpick comes out clean (when you stick it in the center).
They taste best when warm, and because of the fresh ingredients and yogurt, should be frozen after a day or two. The best way to defrost while maintaining the moisture is to put in a Tupperware with an air tight lid.