Banana & Blueberries Muffins
Recipe type: Breakfast
Ingredients
- 1 large ripe banana
- 2 eggs
- ½ cup (115g) softened butter or low FODMAP alternative (margarine)
- ½ cup (120 ml) lactose-free milk of your choice (I used lactose-free cow milk, but you can use almond, rice, coconut milk etc.)
- ⅓ cup (75g) caster sugar
- 1 teaspoons grated unwaxed lemon zest (only the yellow part)
- 1 tablespoon vanilla essence
- 1 and ½ cup (170g) almond meal (ground almond)
- 1 and ½ cup (180g) gluten-free self-raising flour
- 1 teaspoon baking powder
- 1 cups (130g) blueberries (fresh or frozen)
- Optional, but nice: 1 pecan nut on top of each muffin and you could also melt 20g of dark chocolate to get the pecan nut to stick to the muffin
Instructions
- Pre-heat oven to 175°C (350°F)
- Grease really well a non-sticky 12 cup muffin tray
- In a food processor mix together banana, eggs, the softened butter, milk, sugar, lemon zest and vanilla, until you have a well combined mixture
- Add in the mixture both almond and gluten free flour and also baking powder and continue mixing until the batter is nice and smooth
- Add the blueberries and hand mix
- Divide the mixture into the greased muffin tray (silicon ones are the best)
- Put in the oven for around 25 minutes or until they have a light golden colour at the top and feel springy when you touch them
- Let them cool down in the tray for 5 minutes then move them on a wire rack
- Optional: in the microwave melt some dark ( low FODMAP) cooking chocolate and put a bit on each muffin and place a pecan nut on top, let the chocolate set
