Low-FODMAP Bakery-Style Blueberry Muffins

14 35 216
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 12
Low-FODMAP Bakery-Style Blueberry Muffins
Health Highlights
Perfect to eat with a cup of tea on a cool morning. Topping made separately.

Ingredients


2 large egg Egg
1/3 cup Canola oil (use non GMO organic)
1/4 cup Almond milk, unsweetened (Can sub Lactose free milk)
3 tsp Blueberry Oil (Optional -use Loranne brand)
1 1/2 cup Gluten free flour (or for regular recipe, Cake Flour)
2/3 cup Granulated sugar
1 tsp Baking powder
1/2 tsp Salt
1 cup Blueberries (Fresh, Organic best)
1/4 cup Gluten free flour (or for regular recipe, Cake Flour)
1/4 cup Granulated sugar
1/2 tsp Cinnamon
1 dash Nutmeg, ground
2 tbsp Butter, grass fed, unsalted (Softened)

Instructions


Directions

  1. Heat oven to 350 degrees F. Line a 12-count standard muffin tin with paper liners.
  2. To make the topping: in a small bowl, combine the 1/4 cup flour blend, 1/4 cup sugar, cinnamon and nutmeg. Add the butter and work it into the flour-sugar mixture with your fingers until small crumbles form.
  3. Lightly beat the eggs in a large bowl. Stir in the oil, milk and blueberry oil (if using). To measure the flour, lightly spoon into measuring cup and level off with the back of a knife or weigh with a kitchen scale. Add the 1 1/2 cups flour blend, 2/3 cup sugar, baking powder and salt to the egg mixture. Stir until smooth. Gently fold in the blueberries.
  4. Fill each muffin cup about 2/3 full. Sprinkle the topping mixture on top, evenly distributing. Bake 22 to 25 minutes, or until muffin tops spring back when lightly touched. Cool and serve.

Notes:

Quick Tips:
Low FODMAP serving of Blueberries = 1/4 cup

 

 


Nutrition Facts

Per Portion

Calories 216
Calories from fat 81
Calories from saturated fat 17.4
Total Fat 9.0 g
Saturated Fat 1.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.1 g
Cholesterol 41 mg
Sodium 123 mg
Potassium 85 mg
Total Carbohydrate 32 g
Dietary Fiber 0.9 g
Sugars 17.1 g
Protein 2.3 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.9

Energy sources


Pygal58%464.8410049654309217.4068377165481838%292.9210224987091184.168833057806154%368.2366104949254108.0420494299003258%38%CarbohydratesFatProtein
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