Print
Low Fodmap Blueberry Muffins
Low Fodmap Blueberry Muffins – a very easy recipe that is both delicious and gentle to your tummy. These moist muffins are low FODMAP, gluten-free and dairy-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 125 ml – ½ cup almond milk
- 50 ml – ¼ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 125 gms – 1 cup low fodmap gluten free flour
- 60-70 gms – ½ cup granulated sugar
- ¼ tsp baking soda
- ½ tbsp gluten free baking powder
- 70 gms – ½ cup blueberries
- Granulated sugar
Instructions
-
In a bowl mix together the almond milk, vegetable oil, vanilla extract, and egg.
-
In another bowl, mix together the flour, baking powder, baking soda, and granulated sugar.
-
Add the wet ingredients to the dry ingredients and mix to combine.
-
Gently fold in the blueberries.
-
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
-
Top with granulated sugar.
-
Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
-
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.