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.
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 oil, maple syrup, raspberries to the dry ingredients and fold together.
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.