Low FODMAP Zucchini Muffins

9 30 218
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 18
Low FODMAP Zucchini Muffins
Health Highlights


2 cup Gluten free flour (all purpose baking mix; another option might be Orgran self rising flour)
1 cup Rolled oats- Gluten Free
1/2 cup Coconut sugar
1/2 tsp Cinnamon
1 medium Banana (s)
2 medium egg Egg
2/3 cup Grape seed oil
3 cup grated Zucchini (about 2 small; drain any excess water)
2/3 cup Walnuts (chopped; if desired)


  1. Preheat oven to 350 degrees F.
  2. Fill 18 muffin tins with paper liners. (can also make one large zucchini bread as another option)
  3. In a large bowl, blend GF baking mix, 2/3 cup oats (save the rest for the top of muffins), sugar, and cinnamon.
  4. In a small bowl, add banana and mash with a fork until mashed potato consistency.
  5. Add both eggs to the banana and mix.
  6. Mix banana egg mixture into dry ingredients along with zucchini and oil, mixing to blend.
  7. Fold in walnuts.
  8. Fill muffin cups about 3/4 full with batter
  9. Top muffins evenly with a sprinkle of remaining oats.
  10. Bake for 18-20 minutes or until the cake tester comes out clean. (If baking bread, bake about 45-55 minutes).


This serving size of zucchini contains moderate amounts of Oligo-fructans.  

Limit intake to 1 muffin.

Nutrition Facts

Per Portion

Calories 218
Calories from fat 106
Calories from saturated fat 10.6
Total Fat 11.8 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.3 g
Monounsaturated Fat 2.9 g
Cholesterol 21.2 mg
Sodium 13.7 mg
Potassium 185 mg
Total Carbohydrate 25.3 g
Dietary Fiber 2.0 g
Sugars 7.4 g
Protein 3.8 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)