Serves: 12
Prep: 25 minutes Cook: 25-30 minutesThis delicious muffin recipe is super simple and not only low FODMAP, but also egg and dairy free, so is suitable for vegetarians and vegans.
| ingredients |
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1 1⅓ tbsp chia seeds soaked in 3 tbs boiling water |
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2 cups gluten-free plain flour (containing a mixture of rice, potato and tapioca flours) |
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½ cup almond meal, plus a little extra to sprinkle on top of muffins |
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1 tsp baking powder |
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½ cup caster sugar |
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1 tsp vanilla extract |
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⅔ cup vegetable oil |
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¾ cup almond milk |
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¾ cup blueberries (fresh or frozen) |
Preheat oven to 180°C/350°C and line a 12 hole muffin pan with paper cases.
In a small bowl, add boiling water to chia seeds and stir. Set aside to swell for 10-15 minutes, or until a thick gel forms.
In a large mixing bowl, add flour, almond meal, baking powder and caster sugar.
Add vanilla extract, vegetable oil, almond milk and soaked chia seeds.
Stir until just combined, adding a little extra almond milk if mixture becomes too thick.
Finally, carefully fold blueberries through mixture.
Divide mixture equally between 12 muffin cases (fill each case to ⅔ full) and sprinkle tops with extra almond meal.
Bake muffins in preheated oven for 25-30 minutes or until lightly brown and cooked through.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1153 Kj / 276 cal |
| Protein | 2.30g |
| Carbohydrates | 29.00g |
| Sugar | 9.60g |
| Total Fat | 16.80g |
| Saturated Fat | 1.90g |
| Fibre | 1.30g |
