Strawberry & Coconut Muffins

Being on the low FODMAP diet has made it a bit tougher than usual to simply go out and pick up a sweet treat for myself. So I thought I would workshop a new recipe for anyone who follows a gluten-free diet and/or a low FODMAP diet. I specifically chose teff flour as it’s higher in iron than other flours, it’s also gluten-free! As a typical gluten-eating human otherwise, I could barely tell that these were gluten-free, they had a great fluffy texture and the strawberries turned into a gooey jam inside (yum!)

Preparation time: 20 min | Cooking time: 25-28 min | Makes 8-10 Muffins

Ingredients

1 & 3/4 cup teff flour
2 tbsp chia seeds
3 tsp LSA
2 tsp baking powder
2/3 cup desiccated coconut
1/2 cup caster sugar
1/2 tsp salt
1/4 cup coconut oil (liquid form)
2 eggs
3/4 cup lactose-free milk or milk alternative
2 tsp vanilla extract
1 cup strawberries, chopped
Coconut flakes, for decoration

Method

1. Pre-heat oven to 160oC and grease a 12-pain muffin tin.

2. In a large bowl, place flour, chia seeds, LSA, baking powder, coconut, sugar & salt and stir until combined.

3. In a separate bowl, whisk together the eggs, milk, vanilla extract & oil until well combined

4. Add wet mixture to dry mixture, stirring until well combined.

5. Stir through the chopped strawberries, set aside a fewew pieces for decoration.

6. Pour the mixture into each muffin pan until about 3/4 full, then top with the remaining pieces of strawberries.

7. Bake for 15 minutes, remove from oven to top with a few coconut flakes

8. Place back in the oven for the remaining 10-13 minutes, check by placing a skewer through the centre, once the skewer comes out clean, they’re ready!

9. Allow to cool slightly, before serving.

Enjoy with a cup of tea or coffee or just as a delicious snack on the go!

Tag me on Instagram @the_dietologist, if you give these a go