Fruit and Vegetable illustration

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David and Stephen Flynn by Marc O'Sullivan
Fruit and Vegetable illustration

Low FODMAP Muffins


Low FODMAP high protein berry muffins! These beauties are super tasty, take 30 mins to make, and you'll get 12. they work fantastic for breakfast or a snack and will store in an airtight container for about a week. They are one of the most popular recipes from our online Happy Gut Course. Click the link below for more details.

Takes 30 minutes

Serves 12

Watch Video

Ingredients
 

  • 180 g gluten free oats oats of choice
  • 140 g ground almonds
  • 2.5 tbsp ground flax seed
  • 8 tbsp water
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 20 g flaked almonds
  • 2 tsp vanilla extract or extract of choice e.g. almond extract
  • 120 g coconut oil/sunflower oil
  • 150 g maple syrup
  • handful of blueberries or berries of choice

Instructions
 

  • Preheat oven to 160º and line a 12 muffin tray.
  • Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.
  • Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)
  • Add the flax egg, vanilla extract, coconut/sunflower oil, maple syrup, most of the blueberries (keeping a few for decoration) to the dry ingredients and fold together.
  • Divide mixture into the lined 12 muffin tray, sprinkle the remaining flaked almonds on top and put into the preheated 160º oven for 20 minutes or until golden.
  • Remove from the oven and leave to cool. Decorate with a berry on top and enjoy!

Video

Keyword plantbased, vegan
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Fruit and Vegetable illustration Fruit and Vegetable illustration