If my 'what to eat for breakfast' on the FODMAP diet post got you planning some exciting new breakfasts, you may want to add these FODMAP friendly muffins to your list. They make a great, healthy, portable breakfast or snack. Try adding a pinch of cinnamon or dairy-free chocolate chips for a tasty variation.
2 large ripe bananas (about 200g peeled weight in total)
225g/ 2 1/2 cups rolled gluten free oats
60mls/ 1/4 cup maple or golden syrup
35 grams/ 2T almond nut butter (or you can replace with 2 tablespoon sunflower oil)
1 large egg
1 large egg white
100ml/ 1/2 cup non-dairy milk
1 tsp baking powder
Mash the bananas in a bowl. Add the eggs, non-dairy milk, almond butter and maple syrup. Beat with a fork until combined.
In a separate bowl, mix the oats with baking powder. Add the wet ingredients and stir lightly until everything is only just blended together (this keeps the muffins light).
Divide mixture between 12 muffin cases. Bake at 180c for 20 minutes. Allow to cool before serving.