Low FODMAP muffins 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.

For more details on our Happy Gut Course, click here.

Yields12 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 180 g gluten free oats (oats of choice)
 140 g ground almonds
 2 tbsp ground flax seed
 6 tbsp water
 1 tsp baking powder
 1 tsp baking soda
 20 g flaked almonds
 2 tsp vanilla extract (or extract of choice e.g. almond extract)
 150 g coconut oil
 150 g maple syrup
 handful of raspberries or berries of choice
 handful of blueberries

1

Preheat oven to 160º and line a 12 muffin tray.

2

Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.

3

Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)

4

Add the flax egg, vanilla extract, coconut oil, maple syrup, raspberries to the dry ingredients and fold together.

5

Divide mixture into the lined 12 muffin tray, sprinkle the remaining almonds on top and blueberries and put into the preheated 160º oven for 20 minutes or until golden.

Ingredients

Ingredients
 180 g gluten free oats (oats of choice)
 140 g ground almonds
 2 tbsp ground flax seed
 6 tbsp water
 1 tsp baking powder
 1 tsp baking soda
 20 g flaked almonds
 2 tsp vanilla extract (or extract of choice e.g. almond extract)
 150 g coconut oil
 150 g maple syrup
 handful of raspberries or berries of choice
 handful of blueberries

Directions

1

Preheat oven to 160º and line a 12 muffin tray.

2

Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.

3

Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)

4

Add the flax egg, vanilla extract, coconut oil, maple syrup, raspberries to the dry ingredients and fold together.

5

Divide mixture into the lined 12 muffin tray, sprinkle the remaining almonds on top and blueberries and put into the preheated 160º oven for 20 minutes or until golden.

Low FODMAP Muffins

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