Makes 9 servings (1 muffin per serve)
Muffins are the best! These moist low FODMAP lemony poppyseed & zucchini muffins make yummy snacks or delicious grab and go breakfasts.
They are golden and a little bit crunchy on the outside, then moist and fluffy on the inside. The poppyseeds provide little hints of nutty flavour, and the lemon brightens up the muffins and takes me to my happy place!
Did mention that I'm a ninja at sneaking veggies into meals? These muffins feature courgette/zucchini to help keep them moist.
So what are you waiting for? Get your bake on and whip up a batch of these low FODMAP lemony poppyseed & zucchini muffins.
SERVES 9 (1 muffin per serve)
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
There are no gluten free tips for this recipe.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read More