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Single flax muffin with blueberries

Low FODMAP Flax Muffin with Blueberries

These low FODMAP high fibre flax muffins are constipation-fighting ninjas with subtle nutty sweetness and a moist crumb.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 3/4 cup ground flaxseed
  • 1 1/4 cup gluten-free flour, I used Bob's Red Mill 1-to-1 gluten free baking flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs, large
  • 1/2 cup lactose-free milk
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 50 grams grated apple
  • 3/4 cup frozen wild blueberries

Instructions
 

  • Pre-heat oven to 350F / 180C.  Line muffin tin with muffin liners, or spray muffin pan with nonstick cooking spray.
  • In a large bowl, mix all the dry ingredients together (first 7 ingredients).
  • In a medium bowl, whisk eggs, then milk and brown sugar, followed by oil and grated apple.
  • Pour wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined.
  • Gently fold in frozen blueberries.
  • Fill muffin paper liners about 3/4 full.
  • Bake for 18 minutes until tops are cracked and slightly golden.
  • Cool on a wire rack.

Notes

Store in an airtight container at room temperature, or in the freezer.  These muffins are delicious slightly warmed in the microwave.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 29gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 42mgSodium: 159mgPotassium: 143mgFiber: 5gSugar: 16gVitamin A: 84IUVitamin C: 1mgCalcium: 98mgIron: 2mg
Keyword flax muffin, flax muffin recipe, low FODMAP muffin
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