Low FODMAP Almond Flour Blueberry Muffins
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Learn more →Ingredients
12 servings
- 3 cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ tsp ground cinnamon
- 3 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1 ½ cups fresh or frozen blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no lumps.
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