Gluten-Free Zucchini Banana Bread Muffins
| 11 |
45 |
148 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
30 min |
16
|
Especially great grab-n-go option at the beginning stages of the FODMAP diet.
Ingredients
|
2 medium
|
Banana (s)
(not entirely ripe; mashed)
|
|
2 cup grated
|
Zucchini
(drained)
|
|
1/4 cup
|
Coconut oil
(melted)
|
|
1/2 cup
|
Maple syrup, pure
|
|
2 medium
|
Egg
|
|
1 tsp
|
Vanilla extract, pure
|
|
pinch
|
Salt
(Sea)
|
|
1 tbsp
|
Cinnamon
|
|
2 tbsp
|
Chia seeds
|
|
1 tsp
|
Baking soda
|
|
2 cup
|
Gluten free flour
|
Instructions
- Preheat oven to 350 degrees.
- Combine wet ingredients in a large mixing bowl: bananas, maple syrup, eggs, coconut oil, and vanilla.
- Combine dry ingredients in a medium mixing bowl: flour, sea salt, cinnamon, chia seeds and baking soda.
- Slowly incorporate the dry mixture into the wet ingredients and mix until incorporated.
- Fold in the zucchini but make sure to not over mix.
- Pour 3/4 batter into muffin pan liners and bake for about 25-30 minutes (or until toothpick comes out clean).
Notes:
*** low-FODMAP serving size is 1/3 banana
Nutrition Facts
Per Portion
Calories
148
Calories from fat
40
Calories from saturated fat
27.7
Total Fat
4.5 g
Saturated Fat
3.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
Cholesterol
23.8 mg
Sodium
97 mg
Potassium
143 mg
Total Carbohydrate
25.5 g
Dietary Fiber
1.7 g
Sugars
11.1 g
Protein
2.2 g
Dietary servings
Per Portion
| Fruit |
0.1 |
| Grain |
0.8 |
| Meat Alternative |
0.1 |
| Vegetables |
0.2 |
Energy sources
Meal Type(s)
