*We recommend the help  of a registered dietician
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250g/9oz gluten free self raising  flour

2 tsp gluten free baking powder

1 tsp ground cinnamon, plus ½ tsp extra for the topping

pinch of salt

2 ripe bananas, mashed

150g/5oz blueberries

3 tbsp maple syrup

3 tbsp vegetable oil

1 large free-range egg

185ml/6fl oz lactose/dairy free milk

50g/2oz caster sugar


Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.

Sift the gluten free flour, baking powder, cinnamon and salt into a large mixing bowl.

Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.

In a separate bowl, lightly whisk together the maple syrup, vegetable oil, egg and lactose free milk.

Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture).

Spoon the batter into the individual muffin cases.

Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.

Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.

Recipe adapted from: Good Food

Low FODMAP and Gluten Free Recipe -  Cinnamon, banana & blueberry muffins