Strawberry buckwheat muffins

strawberry buckwheat muffins - karlijnskitchen.com

I have been following the low FODMAP diet a bit more strictly since a few weeks. I went to see a dietician again because I felt like my complaints were too severe for the past months and I wanted to go back to basics. Just be a bit more strict for a while to get my IBS under control again. I added too many “limited low FODMAP foods” into my diet little by little and that didn’t go well. I was having some difficulties to come up with a healthy snack and I had loooots of buckwheat flour in my pantry (I always buy a bag when I am in the store and forget that I still have it at home), so I made fresh strawberry buckwheat muffins with yoghurt!


Buckwheat has a particular taste that you have to like, but the strawberries and the banana make the muffins nice and sweet, so I think they taste very nice!

What do you need (for 9 muffins)

  • 150 g buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 75 ml lactose-free yoghurt
  • 25 ml maple syrup
  • 1.5 bananas
  • 2 eggs, at room temperature
  • Strawberries

How to prepare the strawberry buckwheat muffins

  1. Preheat the oven to 200 degrees Celsius. Place silicone or paper muffin cups into a muffin tin.
  2. Mix the buckwheat flour with the baking powder, cinnamon and salt.
  3. Mash the 1.5 bananas with a fork. Add this together with the yoghurt, maple syrup and the eggs to the flour. Mix everything together.
  4. Cut a few strawberries into pieces.
  5. Divide the mixture over the muffin cups and press the strawberry pieces into the mixture.
  6. Bake the muffins in the oven for about 20-25 minutes.

Enjoy! 

Will you let me know if you make my strawberry buckwheat muffins? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

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strawberry buckwheat muffins - karlijnskitchen.com

Strawberry buckwheat muffins
 
Prep time
Cook time
Total time
 
Strawberry buckwheat muffins with yoghurt. Low FODMAP, gluten-free and lactose-free. A delicious and healthy snack! Only 111 calories.
Author:
Serves: 9
Ingredients
  • 150 g buckwheat flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 75 ml lactose-free yoghurt
  • 25 ml maple syrup
  • 1.5 bananas
  • 2 eggs, at room temperature
  • Strawberries
Instructions
  1. Preheat the oven to 200 degrees Celsius. Place silicone or paper muffin cups into a muffin tin.
  2. Mix the buckwheat flour with the baking powder, cinnamon and salt.
  3. Mash the 1.5 bananas with a fork. Add this together with the yoghurt, maple syrup and the eggs to the flour. Mix everything together.
  4. Cut a few strawberries into pieces.
  5. Divide the mixture over the muffin cups and press the strawberry pieces into the mixture.
  6. Bake the muffins in the oven for about 20-25 minutes.
Nutrition Information
Serving size: 1 Calories: 111 Fat: 2 Carbs: 20 Fiber: 2 Protein: 4
 

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