Added Sugar Free Blueberry Buckwheat Banana Bread Muffins - Low FODMAP, Gluten Free, Dairy Free
Ditch the sugar for the natural sweetness of banana and blueberries (and a little help from stevia) in this added-sugar free, soft and bread-y banana bread muffins.
Servings 12 muffins
Calories 114kcal
Ingredients
- 100 grams buckwheat flour
(3/4 & 1/12 cup) - 74 grams Bob Red Mill's 1:1 gluten free baking flour (1/2 cup)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 104 grams frozen blueberries* (3/4 cup), see notes
- 300 grams ripe bananas* (about 3 small bananas), see notes
- 1 large egg
- 1/4 cup your choice of non-dairy milk I like to use macadamia milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 25-40 drops liquid stevia* see notes
Instructions
- Preheat oven to 325°F. Grease and/or line a 12 cup muffin pan.*
- Measure and combine dry ingredients (flours, baking powder, baking soda, cinnamon and salt) into medium-sized bowl. Mix to distribute ingredients.
- In a small bowl, toss frozen blueberries in a spoonful of flour mixture to prevent blueberries from sinking during baking.
- In a large bowl, combine wet ingredients (bananas, egg, non-dairy milk, melted coconut oil, vanilla extract, and liquid stevia). Mash bananas into mixture with a fork until a nearly even consistency is achieved.
- Gradually add flour mixture into banana mixture while stirring until just evenly combined.
- Gently fold in floured frozen blueberries into the batter.
- Distribute mixture into the 12 muffin cups and bake for 25 minutes, or until a toothpick tester comes out clean.
- Transfer muffins to a wire rack to cool before eating, if you can wait that long! :)
Notes
- According to the Monash's Low FODMAP diet app, ripe bananas are low FODMAP at 1.23oz. Considering that 300g. of banana is about 11oz. (about 0.92oz. per muffin), and considering that the 3/4 cup of blueberries adds to the FODMAP content, the combination of the two puts one muffin right at the upper limit of what's technically safe. If you're very sensitive to fructans, you might want to err on the side of caution and replace one or two of the ripe bananas with less ripe bananas, and add more stevia to adjust for sweetness.
- This batter likes to stick to muffin liners not designed to be non-stick. I like to grease my muffin liners if using to make the liner easier to peel off.