Low FODMAP | Gluten Free | Dairy Free
Not only are these Low FODMAP Blueberry Muffins easy-to-make and absolutely scrumptious, but they’re also gluten free and dairy free!
Enjoy them for a sweet treat or a yummy breakfast.
Makes 12 muffins
2 cups buckwheat flour
½ cup almond meal
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon sea salt
½ cup maple syrup
½ cup unsweetened almond milk
½ cup coconut oil, melted
2 teaspoons vanilla essence
1 cup blueberries
Pre heat the oven to 180°C. Spray a 12-hole muffin tray with extra virgin olive oil spray. Set aside.
In a large mixing bowl, combine the buckwheat flour, almond meal, baking soda, cinnamon and salt.
In a mixer or another bowl, whisk the eggs, then add in the maple syrup, almond milk, melted coconut oil and vanilla extract.
Combine the wet ingredients with the dry ingredients, then stir thoroughly until the muffin batter forms with no lump.
Fold in the blueberries gently. To avoid the mixture turning a purple colour, avoid overmixing. Fill the muffin holes with the muffin mixture.
Bake the muffins for 20-25 minutes or until golden brown. Let the muffins cool in the tray before transferring them to a cooling rack. ScheduleSchedule
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