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.
- 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
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour blend, protein powder, baking powder, baking soda, salt, and ground cinnamon.
- 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.
- Gradually stir in the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
- Using a cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 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!