Vanilla Carrot Muffins
(Makes 6 muffins)
Enjoy the sweet, cozy flavor of fresh bakery treats with these fluffy low-FODMAP vanilla carrot muffins that are completely SIBO-friendly. This easy baking recipe combines nutrient-rich gluten-free oat flour with warm cinnamon, sweet brown sugar, pure vanilla extract, and tender grated carrots. Baked to golden perfection with an optional crunch of toasted pecans, these soft and aromatic muffins offer a deliciously wholesome morning bite or afternoon treat that feels like a decadent coffee shop pastry.
Specially crafted to support digestive wellness, this gluten-free and lactose-free breakfast relies on gut-safe fiber and gentle, low-FODMAP ingredients to protect sensitive stomachs. By keeping fermentable carbohydrates low and utilizing lactose-free milk, you can satisfy your bakery cravings completely free of bloating, gas, or painful stomach irritation. It is an exceptional, worry-free option for anyone managing IBS symptoms, following a strict SIBO protocol, or seeking a clean, family-friendly meal prep snack.
Ingredients
- 1½ Cups Certified Gluten-free Oat Flour
- 1 tsp. Baking Powder
- ½ tsp. Ground Cinnamon
- ¼ tsp. Salt
- 2 Large Eggs
- ½ Cup Lactose-free Milk
- ¼ Cup Light Brown Sugar
- 1 tsp. Pure Vanilla Extract
- ¾ Cup Finely Grated Carrots
- 2 tbsp. Chopped Pecans (Optional)
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or lightly grease each cup.
Step 2
In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon, and salt until well combined.
Step 3
In a separate bowl, whisk the eggs, lactose-free milk, brown sugar, and vanilla extract until the sugar has dissolved and the mixture is smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, as this can make the muffins dense.
Step 5
Fold in the grated carrots and chopped pecans, if using, until evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the six muffin cups, filling each about three-quarters full.
Step 7
Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
