Yum! These are so incredibly delicious 😋 & not just for low fodmap-ers
Although gluten-free, they are soft, fluffy and the perfect afternoon snack!
Gluten-free, Dairy-free, Low FODMAP
2 cups gluten-free flour
1 cup almond meal
1/3 cup brown sugar
2 tsp baking powder
1 cup almond milk
¼ cup maple syrup
¼ cup extra virgin olive oil
1 tsp vanilla extract
2 cups blueberries
Preheat an oven to 180c
Combine the flour, almond meal, brown sugar, and baking powder in a bowl.
In a separate bowl whisk together the almond milk, maple syrup, oil, vanilla and eggs.
Pour the egg mixture into the flour bowl and gently mix until just combined, Then stir through the blueberries.
Spoon the mixture into 12 lined or greased muffin trays and bake for 20 minutes
Nutrition per serve
Calories: 239, Protein: 3.3g, Carbs: 31g, Fats: 10.9g, Fibre: 2g