Some of the biggest complaints I hear is not being able to find grab and go food options, especially in the beginning stages of the FODMAP diet. For me, it’s all about being as prepared as possible ahead of time. That includes finding IBS breakfast recipes that are both filling, nutritious and delicious. I love having a batch of these muffins in the fridge or freezer at all times. They make for a perfectly portion sized breakfast or snack option to have available for yourself or when guests come over. This recipe is a similar but a different take from my classic banana bread muffins as they incorporate shredded zucchini. I love being able to sneak in a vegetable or two as my hubby claims to be anti-vegetable. No one can taste the zucchini but it adds moistness to the muffins. What is your favorite low-FODMAP breakfast? Looking for more recipe ideas? Check out my oat waffles and buckwheat pancakes!Print
- Preheat oven to 350 degrees.
- Combine wet ingredients in a large mixing bowl: bananas, maple syrup, eggs, coconut oil, and vanilla.
- Combine dry ingredients in a medium mixing bowl: flour, sea salt, cinnamon, chia seeds and baking soda.
- Slowly incorporate the dry mixture into the wet ingredients and mix until incorporated.
- Fold in the zucchini but make sure to not over mix.
- Pour 3/4 batter into muffin pan liners and bake for about 25-30 minutes (or until toothpick comes out clean).
Recipe inspired by Inspired by Hip 2 Save
Keywords: fodmap muffins, fodmap muffin recipe, gluten-free muffins