Low FODMAP Blueberry Muffins

This easy-to-make low FODMAP blueberry muffin recipe is a GO-TO of mine. Made with gluten-free flour blend, almond milk, coconut oil, and maple syrup, these muffins are perfect for those following a low FODMAP diet. They are also loaded with juicy blueberries, making them a tasty and healthy snack or breakfast option. This recipe yields a dozen muffins and takes only about 30 minutes to make from start to finish.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/2 cup low FODMAP protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour blend, protein powder, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate large bowl, beat the eggs until frothy. Then add in the maple syrup, unsweetened almond milk, melted coconut oil, and vanilla extract. Whisk together until well combined.
4. Gradually stir in the dry ingredients into the wet mixture until just combined.
5. Gently fold in the blueberries.
6. Using a cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

By adding protein powder to this recipe, you can make these low FODMAP blueberry muffins even more nutritious and satisfying. Enjoy!