In Australia, there is an annual Granny Smith Festival. That’s right – we celebrate an apple on a yearly basis. I am always so bemused by the country I live in. It’s been held in New South Wales, mostly in a suburb called Eastwood, where my dad owned a shop when I was a little girl. According to the all-knowing Internet, the festival began in 1985 and paid tribute to Maria Ann “Granny” Smith, from whom the name of the apple is derived. Sadly, I’ve never been to this festival, despite spending much of my childhood in the area. However, my love for apples (and particular the Granny Smith), runs deep, as demonstrated by these Low FODMAP Apple Cinnamon Muffins.
Now you might be thinking to yourself, “Apples are high FODMAP!”, but according to my trusty Monash app, red apples are safe in 25g servings when peeled, and Granny Smiths are safe in 25g servings regardless of peel. While this means we can’t munch our way through an entire apple, we can incorporate them into cooking, if we remain aware of serving size. It was truly a joyous day when I made this discovery.
I’m sure many of you think of cinnamon when you think of apples. It’s a classic flavour combination. These Low FODMAP Apple Cinnamon Muffins take those two classic flavours and envelope them in a fluffy, moist muffin exterior to warm your tummy and your tastebuds. The only things to keep in mind with this recipe are not to overfill your muffin holders, and to check them periodically when cooking, as each oven is different so cooking time may vary slightly.
Low FODMAP Apple Cinnamon Muffins
- 1 cup gluten free self raising flour
- 1/2 cup almond milk
- 1 egg
- 2 tbsp coconut oil
- 120 grams diced apple
- 1/4 cup brown sugar
- 1/2 tsp vanilla essence
- 1 tbsp cinnamon
Preheat the oven to 180 degrees Celsius fan forced and grease a standard muffin tray.
Peel and chop your apple into small pieces and set aside.
In a large mixing bowl, combine self raising flour, brown sugar and cinnamon and mix together.
To the dry mixture, add the almond milk, egg, melted coconut oil and vanilla and mix well.
Stir in your apple pieces until evenly distributed.
Divide the mixture between 6 holes of your muffin pan (you may want to use more if you have to fill the holes over 3/4) and bake for around 25 minutes or until golden brown and an inserted skewer comes out clean.