Print Recipe
Low FODMAP Strawberry Peanut Butter Muffins
These muffins are just a slight variation on the much loved low FODMAP Blueberry Banana Muffins, but substitute strawberries and a little honey for blueberries and bananas. A great recipe for early summer when strawberries are at their peak!
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 22 minutes
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a muffin tin with muffin liners and preheat the oven to 350F.
  2. In a large bowl or mixer, combine the eggs, coconut oil, honey, vanilla extract and peanut butter until fully combined.
  3. Add the coconut flour, protein powder, cinnamon, baking soda, baking powder, and sea salt to the wet ingredient and mix well. Fold n the strawberries.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and allow in the pan for 10 minutes, and then remove from pan and let cool completely on a cooling rack.
Recipe Notes

Adapted from Low FODMAP Banana Blueberry Muffins by Rachel Conners


Pin It on Pinterest