These Low FODMAP Carrot and Courgette Muffins are a fantastic choice! They're moist, flavourful, and packed with veggies.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, baking soda, salt, and cinnamon.
In another bowl, beat the brown sugar, eggs, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded carrot and courgette.
Divide the batter among the muffin cups and bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Ingredient Notes:
Gluten-free all-purpose flour - With so many different options out there, it can be hard to choose. Dove's Farm Gluten Free Plain Flour is always a great choice as it can work with so many different recipes.
Ingredients
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, baking soda, salt, and cinnamon.
In another bowl, beat the brown sugar, eggs, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded carrot and courgette.
Divide the batter among the muffin cups and bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.