Banana Choc Chip Muffins

These sweet treats are simple to prepare and taste delicious! 

Banana Chocolate Chip Muffins 

Preparation time: 10 min       Baking time: 30min

Ingredients: 

3 small ripe Bananas, mashed

2 large eggs 

3/4 cup lactose free milk 

1/4 cup oil (rice bran or sunflower)

1 tsp vanilla essence

2 cups gluten free self rising flour

1/2 cup raw sugar

1 cup almond meal 

2 tsp maple syrup 

pinch of cinnamon 

pinch of salt 
1/2 cup chocolate chips

Steps: 

1. Preheat oven to 180 degrees Celsius. Grease a 12x muffin tin. 

2. Combine bananas, eggs, milk, oil, vanilla essence and maple syrup into a medium bowl. 

3. Combine dry ingredients together in a separate bowl. Whist wet ingredients into dry ingredients until combined. Add chocolate chips and mix through evenly. 

4. Pour into the greased muffin tin. Bake for 30min, or until golden and cooked through when tested with a skewer. 

Chicken Salad

I find lunches to be the hardest thing to put together when on a low-FODMAP diet. For me, I usually cook extra for dinner the night before so that I have left overs for the next day to take to work or uni. 

This is a simple lunch idea you can put together with either left over chicken from the night before, or by buying a pre-cooked chicken from the super market. 

Chicken Salad Recipe

Ingredients:

Chicken
Lettuce
Tomato
Red Capsicum 
Carrot
Salt
Pepper
Olive oil

Oregano

Steps:

1. Thinly slice the tomato, capsicum and carrot and break up the lettuce into small pieces.  Shred the chicken into small pieces.

2. To create the dressing, drizzle olive oil and add a pinch of salt, pepper and oregano to taste. 

Simple and easy.