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.