These low-FODMAP Morning Glory muffins are filled with all the flavors and textures you love. Pecans, raisins, coconut, pineapple, carrot, and (instead of apple) banana. They are moist, filling and absolutely heavenly.
Whip up a batch over the weekend (easy, no fancy equipment required), and indulge yourself over many days to come. They freeze beautifully, and the recipe yields a generous 17 muffins.
Enjoy these low-FODMAP morning glory muffins with butter or vegan spread, low-FODMAP rhubarb jam or just plain, warm from the oven. These are amazing next to a cup of low-FODMAP Pumpkin Spice Latte. Soooo good.
You may also love:
- Low-FODMAP Maple Cinnamon Pecan Mug muffin
- Low-FODMAP The Best Banana Bread
- Low-FODMAP Carrot Layer Cake
- Low-FODMAP Zucchini Spice Cake with Brown Sugar Cream Frosting
- Low-FODMAP Pumpkin Bread or muffins
- Low-FODMAP Carrot Cake Roll
Or check out over 400 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
P.S. Did you know that I have a cookbook?! It’s the BEST!
That’s right! Order NOW on Amazon or click this link to learn more!!
The BEST Low-FODMAP Morning Glory Muffin Recipe; Gluten-free, Dairy-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients
Yield: 17 muffins
Prep time: 10 minutes
Bake time: 22-25 minutes
Total time: 35 minutes
Bake 350 F
Ingredients
- 2 cups Authentic Foods GF Classical Blend, or other all-purpose GF, low-FODMAP flour (check out my low-FODMAP bake off for the reason I love this brand)
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon xanthan gum, if not added to your flour
- 1/2 teaspoon salt
- 2 cups peeled and coarsely grated carrots
- 1 medium ripe banana, mashed
- 1/3 ripe banana is one low-FODMAP serving
- 1/ 2 cup (65 g) raisins
- 13 g is one low-FODMAP serving
- if you don’t love raisins, then you can skip this, or add additional pecans!
- 1/2 cup chopped pecans
- 20 g is one low-FODMAP serving
- 1/2 cup sweetened shredded coconut
- 2/3 cup is one low-FODMAP serving
- 1 cup crushed fresh pineapple, drained
- 1 cup is one low-FODMAP serving
- 1 cup canola oil
- 3 large eggs
- 1 & 1/2 teaspoons pure vanilla extract
- Coarse raw sugar for sprinkling on top
Directions
- Preheat oven to 350ºF and position rack in center of oven.
- Grease 17 muffin cups with cooking spray, and line with liners
- Mix low-FODMAP flour, sugar, cinnamon, baking soda, baking powder, xanthan gum, and salt in a large mixing bowl
- Add carrots, banana, raisins (if using), pecans, and coconut; stir to coat evenly
- Mix in pineapple
- In a separate small bowl combine oil, eggs and vanilla and whisk until well combined
- Add liquids to flour mixture and stir until very well blended
- Fill 17 of the muffin cups in the muffin pans evenly, about 2/3 full (do not overfill wells)
- Sprinkle with coarse sugar
- Bake about 22-25 minutes until muffins are light golden brown and springy to the touch (check for doneness at 20 minutes)
- Tester should come out clean
- Cool in pan for 5 minutes and transfer to a rack to cool completely
18 Responses
I have made this recipe three times and they disappear fast. The ingredients are delicious. Easy to make. Double the recipe because you can freeze them.
Sara,
THANK YOU for your comment! This made our day shine 🙂
Stay in touch!
This is somewhat similar to hubby’s favorite hummingbird. Just finished one freshly baked. So tempted to eat them all at once! Unbelievably delicious. Now to hide them from hubby…
Hi The Mrs!
You are correct! They are similar. You may want to check out our low-FODMAP Hummingbird Cake recipe as well. Have a great day!
Can I substitute maple syrup for the sugar?
Hi Don,
Thanks for the question. We aren’t sure the texture would be the same with this substitution, as we have only made the muffins using sugar. If you try this, let us know how they turn out!
I can’t stand bananas. Is there a good substitute for them I could use?
You could try increasing the grated carrots and pineapple, but then it really won’t be the same muffin in terms of flavor. We have many other muffin recipes on our low-FODMAP Desserts, Sweets and Treats blog if you want alternatives!
Love it
So good. I had forgotten about these type of muffins and I had to make them. Love your blog! Thanks
Hi Ella,
Thank you so much! We are so glad you found us!! Stay in touch.
I love these muffins, they are so yummy! Do you have a nutrition breakdown for them? I’m particularly interested in the protein and fibre content.
Thanks!
PS, I also enjoy the other recipes on your page that I have tried. 🙂
Hi Jennysbee!
Thanks for your comments.
Unfortunately we do not provide nutritional data for our recipes. We are sorry.
However, we are SO happy you loved the muffins!!
Have a great day and please stay in touch 🙂
Turn out great every time
These muffins are SO good. I would like to know their nutritional value.
Thanks Susan! They have 304 calories each.
There is a carrot (& apple) allergy in the family. Any suggestions for a replacement? Thanks
Hi Jill,
You can try canned pumpkin instead of the carrot, but that wouldn’t really be the same flavor. I suggest you try my low-FODMAP Banana Bread/Muffins or low-FODMAP Pumpkin Bread/Muffins instead. Good luck!
~Rachel