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carrot zucchini muffin

Carrot Zucchini Banana Muffins

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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.

Carrot Zucchini

Banana Muffins

Created by on April 10, 2016

Low FODMAP Carrot Zucchini Banana Muffins

    Ingredients

    • 2 large ripe banana, mashed
    • 3 tablespoons 100% pure maple syrup
    • 2 large eggs, lightly beaten
    • 6 tablespoons walnut oil
    • 1 teaspoon vanilla
    • 1 teaspoon lemon juice
    • 1/4 teaspoon cinnamon
    • 4 tablespoons of lactose free vanilla yogurt
    • 3/4 cup quinoa flour
    • 1/2 cup brown rice flour
    • 1/4 cup buckwheat flour
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 pinch of salt
    • 1 cup grated zucchini
    • 1/2 cup grated carrots
    • 1/3 cup chopped pumpkin seeds or walnuts (optional)

    Instructions

    1. Preheat oven to 350F degrees.
    2. Insert liners in regular size 12 muffin tray.
    3. In a large mixing bowl, combine bananas, maple syrup, lemon juice, vanilla, cinnamon, walnut oil, eggs and yogurt and mix until smooth.
    4. Mix in quinoa, buckwheat and brown rice flour with baking soda and powder with pinch of salt.
    5. Mix in carrot, zucchini and optional pumpkin seeds or walnuts.
    6. Using a teaspoon or ice cream scooper, scoop the mixture into 12 liners evenly.
    7. Bake for about 27-30 minutes until firm and springy. Ovens vary so stick a toothpick in the middle until it comes out clean.
    8. Remove from oven and let it cool for at least 10 minutes before eating.
    9. Eat within a day or so and freeze the rest (the yogurt can spoil fast especially in warm weather). Thaw frozen muffins in a tightly enclosed tupperware to retain moisture.