Low FODMAP Zucchini Muffins
These low FODMAP zucchini muffins are a delicious and healthy way to start your day. They are made with a combination of almond flour and coconut flour, which gives them a light and fluffy texture. The zucchini adds a natural sweetness and moisture, while the maple syrup and coconut oil provide a subtle richness. These muffins are also gluten-free and dairy-free, making them a great option for people with dietary restrictions.
The story of these low FODMAP zucchini muffins begins with a quest to find a healthy and delicious breakfast option that was also low in FODMAPs. FODMAPs are a group of carbohydrates that can be difficult to digest and can cause gas, bloating, and other digestive issues. Many people with irritable bowel syndrome (IBS) find that they need to follow a low FODMAP diet to manage their symptoms. After much experimentation, I finally developed a recipe for low FODMAP zucchini muffins that met all of my criteria. They are delicious, healthy, and easy to make. I love them for breakfast, lunch, or a snack. I hope you enjoy them as much as I do!
Low FODMAP Zucchini Muffins Low FODMAP Zucchini Muffins Low FODMAP Zucchini Muffins Low FODMAP Zucchini Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 2 cups zucchini, grated
  • 3 eggs
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Line a muffin tin with paper liners.
  3. In a large bowl, combine the zucchini, eggs, almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, baking soda, salt, and cinnamon.
  4. Mix until well combined.
  5. Divide the batter among the prepared muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Serve and Enjoy!
Why It Works
  • The combination of almond flour and coconut flour gives these muffins a light and fluffy texture.
  • The zucchini adds a natural sweetness and moisture.
  • The maple syrup and coconut oil provide a subtle richness.
  • These muffins are also gluten-free and dairy-free, making them a great option for people with dietary restrictions.