Low FODMAP Blueberry Oat Muffins
Makes 12 muffins
Low FODMAP Blueberry Oat Muffins
About The Recipe
These muffins are a simple and naturally sweetened with banana and maple syrup. Packed with fibre and protein, they’re a gut-friendly snack or breakfast option that’s both delicious and Low FODMAP.
Nutrition Information (per muffin – makes 12)
Energy
451 kJ (108 calories)
Protein
5.3 g
Fat
2.0 g
Saturated Fat
0.5 g
Carbohydrates
17.8 g
Sugars
5.5 g
Fibre
2.1 g
Instructions
Step 1
Preheat oven to 200°C. Grease a 12-cup muffin tin.
Step 2
Add oats, bananas, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla extract, and salt into a large mixing bowl. Use a stick blender to blend until a smooth batter forms. Gently fold in the blueberries.
Step 3
Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until lightly golden and a skewer inserted comes out clean.
Ingredients
2 cups rolled oats (about 180 g)
2 firm bananas (about 200 g)
2 eggs (about 100 g)
1 cup plain Greek yogurt (about 245 g)
2 tbsp maple syrup (about 40 g)
1½ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
Pinch of salt
½ cup blueberries (about 75 g)