Description
The recipe includes Low FODMAP ingredients that should be suitable for anyone following the diet, according to Monash. By the way, if you’re looking for an awesome guide to help you figure out what foods to eat on the go, I recommend their Low FODMAP Diet App (and no, I don’t get paid to say this, I just love them!) My family inhaled these, so it was pretty obvious they couldn’t tell that there was anything different about them.
Ingredients
Units
Scale
- 1 cup gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
- 1 cup cornmeal
- 1/3 cup cane sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 Bob’s Red Mill Gluten-Free Egg Replacer (or 1 egg)
- 1 cup almond milk, or other milk of choice
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400 degrees. In a small bowl, prepare the egg replacer, if you’re using it, following the directions on the bag. Set aside. In a large bowl, sift in gluten-free flour, cornmeal, cane sugar, salt, and baking powder. Whisk to combine until mixture is uniform.
- In a medium bowl, mix together prepared egg replacer, almond milk, and olive oil. Add the wet ingredients to the bowl of dry ingredients. Stir until the batter is combined, but don’t stir too long. You want to avoid the batter getting tough.
- Grease a muffin tin and fill each cup about ½ to ⅔ of the way up. If you’re using a regular-sized muffin tin, bake the muffins for 15 minutes or until a toothpick comes out clean in the middle. If you’re using a smaller muffin tin, you may want to adjust the cook time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked Goods