These are super tasty, really easy to make and even easier to eat! They are low in FODMAP and gut friendly so great for anyone with a sensitive gut. They go great as a snack or as breakfast and also happen to be high in protein as we use almond flour and are gluten free so they tick alot of boxes!
Takes: 30 minutes | Makes: 12 muffins | Difficulty: Beginner
These muffins are really easy to make and so worth the effort. My family really enjoy these when I make them. They are friendly for your gut as they are low FODMAP which means they are low in fermentable carbohydrates. They work great as a breakfast muffin at the weekend. You can use whatever fruit you have for decoration and if you don’t have any then they are fine without it!!
FAQ – frequently asked questions
Absolutely! Assuming you are not gluten free! We leave out the gluten as it can sometimes be aggravating to peoples gut.
Yes! We use ‘flax eggs’ all the time in vegan baking. Simply mix 2 tablespoon of ground flax seed with 3 tablespoons of water, mix and leave to sit for 5 minutes. You can also use chia seeds instead of ground flaxseeds.
We have not tried to freeze these but we imagine they would! Let us know in the comments below if you do try freeze them!
Store in an airtight container for at least 3 days.
You don’t really want to use olive oil as it has a strong flavour to it. If you can’t find sunflower or coconut oil you could use vegetable oil.
No best to store them at room temperature so they stay fresh. They will get soggy in the fridge which you don’t want.