Strawberry Shortcake Muffins - Low-FODMAP Recipe!
YOU GUYS. Are you like me and have breakfast/lunch/dinner pretty down-pat recipe wise, but struggle with snack options? Let me tell you…this recipe is everything that I ever hoped it could be, and more! Strawberry. Shortcake. Muffins. That are low-FODMAP! HELLO! Check out the recipe below!
I decided to create a low-FODMAP muffin recipe, because I personally struggle to find creative but easy snack recipes for work. Additionally, a lot of times bakery muffins upset my stomach due to high sugar content as well as gluten.
To create this recipe, I took a standard muffin recipe, and changed five ingredients. The original recipe included all-purpose flour, which is high-FODMAP. Additionally, the original recipe included granulated sugar, skim milk, and canola oil - not the most health-promoting ingredients. I substituted a combination of brown rice and almond flour for all-purpose baking flour. These flours are much less likely to irritate IBS-sufferers, as they do not contain gluten. To maintain a slight sweetness in the recipe, I substituted maple syrup for granulated sugar, almond milk for skim milk, and melted coconut oil for canola oil. All of these ingredients are also low-FODMAP.
Coconut oil provides a great source of healthy saturated fats and medium-chain triglycerides which can beneficially impact your metabolism. Additionally, contrary to popular belief, eggs do not raise your cholesterol, and in fact, oftentimes raise the levels of “good cholesterol” when you eat both the egg yolk and egg whites. Eggs contain Vitamin B12, Vitamin B2, Vitamin A, Vitamin B5, and Choline. Finally, I added strawberries which are bursting with Vitamin C and antioxidants. These were easy substitutions that still allowed for the finished product to be delicious and also low-FODMAP!
Low-FODMAP Strawberry Shortcake Muffins (recipe created by me!)
1 cup brown rice flour
1 cup almond flour
1 tbsp. baking powder
1⁄2 tsp. salt
2 TB maple syrup
1 cup almond milk
1 tsp. vanilla extract
1 large egg
1⁄4 cup coconut oil, melted + extra for greasing pan
1 cup strawberries (about 10), sliced
Preheat oven to 400 degrees. Either place muffin liners in a muffin pan, or oil pan with a light coating of coconut oil.
In a large bowl, add the flours, baking powder, and salt. Stir to combine.
Add maple syrup, almond milk, vanilla extract, egg, and coconut oil into dry ingredients. Mix to combine.
Fill the muffin liners 3/4 of the way up (12)
Top each muffin with strawberries (on top of the muffin).
Bake for 20 minutes, or until golden brown. Let cool for 5 minutes before serving
Note - this recipe was adapted from a classic muffin recipe by Amanda Finke over at the Wholesome Dish.
I’d love to hear what you guy think if you try this recipe! Let me know below.