Healthy Appetite – February 6, 2017

I have a healthy appetite.  I always have, but the downside of that is that I can get really grumpy when not eating enough!  I remember the first time my family started to understand it – I was about 5 or 6 and the flower girl at my aunt’s wedding.  I remember starting to cry, and my mom ran around looking for something I could eat while we waited for photos to finish.  Carrots saved the day then, and they’ll save the day today as well!

The last thing I want at work is to snap at someone because I’m “hangry”, so I try to make healthy snacks to bring for the day.  Check out the FODMAP-friendly Carrot and Ginger Muffin recipe below! This recipe calls for greek yogurt, if some dairy isn’t part of your low-FODMAP diet, you can substitute coconut milk or cream.

Also – don’t forget to follow me on Instagram if you’re not already (@FODMom).  You can find great low-FODMAP and gluten-free eats in NYC as well as great recipes 🙂


Low-FODMAP Carrot and Ginger Muffins Recipe

Makes 12 muffins

Ingredients

1 3/4 cups gluten-free flour (I used King Arthur for the first time and liked it)

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups peeled and grated carrots (about 3 – 4 medium size carrots)

1 in finely chopped ginger root

1/4 cup roughly chopped walnuts

1/3 cup melted coconut oil

1/2 maple syrup

2 eggs

1 cup plain greek yogurt

1 tsp vanilla

1 tbsp white sugar for sprinkling on top of the muffins before baking

Directions

Preheat oven to 425 degrees F.  Grease muffin tin with non-stick cooking spray or coconut oil.

In a large mixing bowl, combine the flour, baking powder, cinnamon, salt, ginger and nutmeg.  Mix well, ensuring no lumps remain in the flour mix.

Add the grated carrots and chopped walnuts to the flour mix and stir to combine.

In a medium mixing bowl, combine the coconut oil and maple syrup; beat together with electric beaters.  Add the eggs and beat well until the consistency is smooth and thick.  Add the yogurt and vanilla, mixing well to combine.

Slowly pour the wet ingredients into the dry, combining until smooth (aside from walnut and carrot pieces).

Divide the batter between the 12 muffin cups.  Sprinkle the white sugar on top.  Bake for 10 – 12 minutes, or until the muffins are golden on top and cooked through the center.

Allow muffins to cool before serving.

Enjoy 🙂

 

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