Swedish Banana Choc Chip Muffins (Low FODMAPS)

This recipe is adapted from the Amelia blog. It makes 12-16 muffins, depending on how high you pile the dough (don't worry, it will stay together, and not goop over the sides). These are very tasty, and for all the banana, they don't taste super banana-ey. Most importantly, they don't taste like a gluten free treat.

Now I'm learning about flours, I'm becoming quite a 'crumb' snob. These muffins have good crumb. 

PREHEAT Oven to 425 degrees Fahrenheit.

GREASE / LINE 12 cup normal muffin pan.

Swedish Banana Choc Chip Muffins

Swedish Banana Choc Chip Muffins


  • 1 cup granulated sugar 
  • 100g butter (a little less than 1/2 a cup)
  • 1 egg 
  • 3 T milk 
  • 3 ripe large bananas, mashed
  • 2 1/2 c sorghum flour
  • 1 c oat flour
  • 3 t xanthan gum
  • 3/4 t baking soda
  • 3/4 t baking powder
  • 1/4 t salt
  • 1/2 t ground cinnamon
  • 100g dark chocolate (chopped or buttons)


  1. Cream butter and sugar.
  2. Mix in egg, milk, banana.
  3. In a separate bowl, mix all dry ingredients together. 
  4. Mix wet and dry ingredients.
  5. Add chocolate.
  6. Spoon into muffin tins.

BAKE for 18-25 minutes