Gluten-free and low in FODMAPs, these muffins are sure to please everyone!
Adapt the recipe according to the berries you have: blueberries, strawberries, cherries, raspberries are all great alternatives!
Gluten-free flours :
Choose a gluten-free all-purpose flour (e.g. : Gluten-free flour)
Or choose one of the following flours (210 g flour)
- Quinoa flour
- Millet flour
- Buckwheat flour
- Rice flour
- Corn flour
- Chickpea flour
Low FODMAP recipe:
This recipe is low in FODMAP. Nevertheless, bez to thelistening to your symptoms and recommendations from your nutritionist.
Gluten-free blueberry muffins
Gluten-free and low in FODMAPs, these muffins are sure to please everyone!
Servings: 12
Ingredients
Dry ingredients
- 1 ¾ t. (430 ml) gluten-free flour
- 2 tsp (10 ml) baking powder
- ½ tsp (2.5 ml) salt
- ¾ cup (180 ml) bananas, mashed with a fork
- 2 eggs
- ½ t. (125 ml) lactose-free milk (or unsweetened almond drink)
- ¼ t. (60 ml) lactose-free yogurt
- ¼ t. (60 ml) of canola oil
- 1 tsp (5 ml) vanilla extract
- 1 ½ t. (375 ml) of frozen blueberries
Instructions
- Preheat oven to 350ºF and line twelve muffin cups with parchment paper.
- In a large bowl, combine flour, baking powder and salt.
- In a medium bowl, combine mashed bananas, yogurt, oil, milk, eggs and vanilla.
- Make a well in the center of the flour and pour the liquid contents into the center, whisking to combine.
- Gently fold in the blueberries with a spatula.
- Pour the mixture into the molds and bake for 30-32 minutes, until a toothpick or knife tip comes out dry.
- Unmould and allow to cool before serving.
Notes
Recipe by the team Epithelia, leader in digestive health.
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