Low-FODMAP Carrot Cake Muffins
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By Taylor S.
Low-FODMAP Carrot Cake Muffins
8 steps
Prep:10minCook:25min
"One of my favorite desserts-turned-breakfast, this recipe relies on the national sweetness of pineapple and carrots, without being overpowering or included and added sugars. In the amount used, the pineapple in this recipe remains a low FODMAP treat".
Updated at: Thu, 17 Aug 2023 03:50:10 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories117.1 kcal (6%)
Total Fat7.2 g (10%)
Carbs15.9 g (6%)
Sugars2.1 g (2%)
Protein0.8 g (2%)
Sodium75.3 mg (4%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Pre-heat the oven to 350°F. Grease a 12 cup muffin tin with cooking spray or line it with paper liners.
OvenPreheatStep 2
In a large bowl, combine the flower, baking soda, cinnamon, and ginger.
Step 3
Add the olive oil, milk, vinegar, pineapple, and pineapple juice and mix for about 10 seconds until just combined.
Step 4
Grate the carrots into the bowl and mix for 10 seconds until just combined.
Step 5
Fill each cupcake cup with three tablespoons of batter, or about 3/4 full.
Step 6
Bake for 20 to 25 minutes, or until the tops have browned and a toothpick inserted in the center of a muffin comes out clean.
Step 7
Store leftover muffins in an airtight container and the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Substitution Tip:
Step 8
If gluten is not a trigger for you, feel free to use all-purpose white flour in place of the gluten-free flour.
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