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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

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  • 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


  • 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!


Keyword plantbased, vegan
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