Low FODMAP Blueberry Muffins
Muffins are one of my favorite breakfast treats! On the low FODMAP diet, muffins can be pretty tricky to find, but they’re so so easy to make at home. One reason they’re so easy is because of Bob’s Red Mill 1-to-1 Gluten Free Flour. It’s my favorite option, but there are a few other brands you could try to find your own favorite! This isn’t low sugar or anything like that, but if you’d like to reduce sugar, you can substitute with stevia, or just use less!
Ingredients:
- 1/2 c coconut oil, melted
- 1 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 c gluten free 1-to-1 all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c almond milk
- 2 c fresh or frozen blueberries
- 3 tsp sugar (for topping)
- 1 tsp cinnamon (for topping)
Directions:
- Preheat oven to 375 F. Whisk oil and sugar together for 2-3 minutes. Add eggs, one at a time, beating for a few minutes until yellow is slightly lighter in color. Whisk in vanilla.
- Whisk flour, baking powder, and salt together in a separate bowl. Slowly mix in dry ingredients, alternating with the almond milk. Fold in blueberries.
- Oil or line muffin tins and fill with batter. Combine sugar and cinnamon, then sprinkle on the top of each muffin. Bake 20-25 minutes, until an inserted toothpick comes out clean.