As you may know I have a complex relationship with food. Due to diabetes I have long term gastroparesis, which means many foods are off the menu as they cause pain, bloating, dumping of glucose and a variety of horrible tummy issues. I also suffer with gastric reflux disease and IBS. As this has all worsened over the years the Gastroenterologist has suggested a low FODMAP diet. I will post more info soon about this, but here is a great link.
And to top it I have been low carb since November 2016. This was to try to rein my diabetes into better control and to lose a little weight – both of which this has made an amazing difference to. I was exploring the array of low carb options out there, including some commercial breads, and making my own. but with the Low FODMAP adventure, the low carb staples of almond and coconut flour, plus a lot of seeds, are off the menu for me now as well.
I am not doing all of this to be hipster, but to try and lessen the awful days I have with my stomach and type 1 diabetes. I have been occasionally making low carb banana chocolate pancakes which work really well, so today I thought, why not try turning that into a muffin of sorts? So I did! And here is the result.
This is my first batch so I will refine this next time. I am also not a fine details cook, so the amounts with the nuts is an estimate – if you can have almond meal, I would add some of that in until you feel it is a good consistency. It was quite free flowing but held together if you know what I mean. I will try to video next time I make them, but experimentation is great, so have a play.