Print
Low FODMAP Blueberry Muffins

Low FODMAP Blueberry Muffins


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

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.


Scale

Ingredients


Instructions

  1. Preheat oven to 375°F. Grease a muffin tin or fill with liners.
  2. In a medium bowl, mix together flour, baking powder, and salt.
  3. In a large bowl, mix together coconut oil and sugar. Then add macadamia milk, eggs, and vanilla, and mix well.
  4. Stir dry mixture into wet ingredients until just mixed. Gently fold blueberries into batter.
  5. Divided mixture evenly into muffin cups. Bake 30 minutes or until done. Cool slightly before moving from pan. Serve warm or cool completely.

Notes

Blueberries:  A low FODMAP serving is a ¼ cup heaped or 40 grams.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: gluten-free, dairy-free, baking