115g/4¼ oz lactose free butter

100g/3½ oz brown sugar

3 bananas, mashed

115ml/4¼ fl oz lactose free milk

1 tsp vanilla extract

2 free-range eggs

175g/6¼ oz gluten free flour

1 tsp gluten free baking powder

1 tsp gluten free baking soda

¼ tsp salt

For the icing

1 drop vanilla essence

2 tbsp icing sugar

1 tbsp water


Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.

In a large mixing bowl, cream the lactose free butter and brown sugar until fluffy. Add the bananas, lactose free milk, vanilla and eggs and mix well.

Combine the gluten free flour, baking powder, baking soda and salt and blend into the banana mixture.  Pour the mixture into the muffin tray or cases.

Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely.

Mix the icing ingredients together, then drizzle over the cooled muffins.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Iced banana muffins
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