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Low FODMAP Carrot and Courgette Muffins

Yields12 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

These Low FODMAP Carrot and Courgette Muffins are a fantastic choice! They're moist, flavourful, and packed with veggies.

Carrot and Courgette Muffins

 2 cups gluten-free all-purpose flour (see ingredient notes)
 1 tsp baking soda
 ½ tsp salt
 ½ tsp cinnamon
 ½ cup brown sugar
 2 large eggs
 ½ cup vegetable oil
 1 tsp vanilla extract
 1 cup shredded carrot
 1 cup shredded courgette
1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2

In a large bowl, combine the flour, baking soda, salt, and cinnamon.

3

In another bowl, beat the brown sugar, eggs, oil, and vanilla extract until well combined.

4

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

5

Fold in the shredded carrot and courgette.

6

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.

7

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Serving Size 12

Servings 0