The BEST Low-FODMAP Morning Glory Muffin Recipe; Gluten-free, Dairy-free

These low-FODMAP Morning Glory muffins are filled with all the flavors and textures you love.  Pecans, raisins, coconut, pineapple, carrot, and (instead of apple) banana.  They are moist, filling and absolutely heavenly.

Whip up a batch over the weekend (easy, no fancy equipment required), and indulge yourself over many days to come.  They freeze beautifully, and the recipe yields a generous 17 muffins.

Enjoy these low-FODMAP morning glory muffins with butter or vegan spread, low-FODMAP rhubarb jam or just plain, warm from the oven.  These are amazing next to a cup of low-FODMAP Pumpkin Spice Latte. Soooo good.

You may also love:

• Low-FODMAP Maple Cinnamon Pecan Mug muffin
• Low-FODMAP The Best Banana Bread
• Low-FODMAP Carrot Layer Cake
• Low-FODMAP Zucchini Spice Cake with Brown Sugar Cream Frosting
• Low-FODMAP Pumpkin Bread or muffins
• Low-FODMAP Carrot Cake Roll

Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S. Did you know that I have a cookbook?! It’s the BEST!

That’s right!  Order NOW on Amazon or click this link to learn more!!

The BEST Low-FODMAP Morning Glory Muffin Recipe; Gluten-free, Dairy-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients

Yield: 17 muffins

Prep time: 10 minutes

Bake time: 22-25 minutes

Total time: 35 minutes

Bake 350 F

Ingredients

• 2 cups Authentic Foods GF Classical Blend, or other all-purpose GF, low-FODMAP flour (check out my low-FODMAP bake off for the reason I love this brand)
• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon xanthan gum, if not added to your flour
• 1/2 teaspoon salt
• 2 cups peeled and coarsely grated carrots
• 1 medium ripe banana, mashed
  • 1/3 ripe banana is one low-FODMAP serving
• 1/ 2 cup (65 g) raisins
  • 13 g is one low-FODMAP serving
  • if you don’t love raisins, then you can skip this, or add additional pecans!
• 1/2 cup chopped pecans
  • 20 g is one low-FODMAP serving
• 1/2 cup sweetened shredded coconut
  • 2/3 cup is one low-FODMAP serving
• 1 cup crushed fresh pineapple, drained
  • 1 cup is one low-FODMAP serving
• 1 cup canola oil
• 3 large eggs
• 1 & 1/2 teaspoons pure vanilla extract
• Coarse raw sugar for sprinkling on top

Directions

• Preheat oven to 350ºF and position rack in center of oven.
• Grease 17 muffin cups with cooking spray, and line with liners
• Mix low-FODMAP flour, sugar, cinnamon, baking soda, baking powder, xanthan gum, and salt in a large mixing bowl
• Add carrots, banana, raisins (if using), pecans, and coconut; stir to coat evenly
• Mix in pineapple
• In a separate small bowl combine oil, eggs and vanilla and whisk until well combined
• Add liquids to flour mixture and stir until very well blended
• Fill 17 of the muffin cups in the muffin pans evenly, about 2/3 full (do not overfill wells)
• Sprinkle with coarse sugar
• Bake about 22-25 minutes until muffins are light golden brown and springy to the touch (check for doneness at 20 minutes)
  • Tester should come out clean
• Cool in pan for 5 minutes and transfer to a rack to cool completely