Low FODMAP Blueberry Muffins
Yum! These are so incredibly delicious 😋 & not just for low fodmap-ers
Although gluten-free, they are soft, fluffy and the perfect afternoon snack!
Serves 12
Gluten-free, Dairy-free, Low FODMAP
Nutrition per serve
Calories: 239, Protein: 3.3g, Carbs: 31g, Fats: 10.9g, Fibre: 2g

Ingredients:
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2 cups gluten-free flour
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1 cup almond meal
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1/3 cup brown sugar
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2 tsp baking powder
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1 cup almond milk
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¼ cup maple syrup
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¼ cup extra virgin olive oil
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1 tsp vanilla extract
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2 eggs
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2 cups blueberries
Method:
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Preheat an oven to 180c
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Combine the flour, almond meal, brown sugar, and baking powder in a bowl.
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In a separate bowl whisk together the almond milk, maple syrup, oil, vanilla and eggs.
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Pour the egg mixture into the flour bowl and gently mix until just combined, Then stir through the blueberries.
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Spoon the mixture into 12 lined or greased muffin trays and bake for 20 minutes
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