Blueberry Muffins (low-FODMAP, gluten-free recipe) #healthy #diet

These low FODMAP blueberry biscuits make the ideal get and-go breakfast or bite to quiet a hankering, total with streusel beating! Pecans or macadamia nuts can be utilized instead of walnuts. Coconut oil may likewise be fill in for margarine. This enormous clump formula freezes and defrosts effectively for feast prep. Cool biscuits totally before freezing.

The best part (clearly) was the disintegrate that you sprinkled on the biscuits before heating. Do you recollect that? It was fundamentally a similar fixing you'd put on espresso cake or apple fresh.

This formula utilizes sans gluten flour and almond flour (a.k.a. almond feast). The almond supper includes supplements as well as keeps the biscuits wet absent a lot of included fat. What you get is a healthy biscuit that despite everything suggests a flavor like the sweet breakfast treat you recall. Remember to freeze the extra cooled biscuits so you can have them as snatch and-go morning meals or snacks during the week.

Also Try Our Recipe : Magic Keto Cookies (GF)

Ingredients

For Oat Streusel Topping:

• 1/2 cup old fashioned oats
• 2 tbsp chopped pecans
• 2 tbsp gluten-free all-purpose flour
• 2 tbsp melted unsalted butter 
• 2 tbsp brown sugar

For Muffins:

• 2 cups gluten-free all-purpose flour
• 1 cup blanched almond flour 
• 1/3 cup brown sugar
• 2 tsp baking powder 
• 1/2 tsp sea salt
• 2 large eggs
• 1 cup unsweetened almond milk 
• 1/4 cup maple syrup
• 1/4 cup melted unsalted butter 
• 2 cups fresh blueberries

Instructions

1. Preheat oven to 375º F and line 12 muffin tins with paper liners. Spray tin and cups with non-stick spray.

2. Make streusel topping by combining ingredients in a food processor and pulse until just combined and crumbled, about 5 pulses. Pour into a small bowl and transfer to refrigerator.

3. Combine dry ingredients for muffins in a medium mixing bowl, stir. In a separate mixing bowl whisk together wet ingredients. Gradually stir wet ingredients into dry. Fold in blueberries.

4. Scoop heaping ¼ cups of muffin batter into prepared cups. Remove topping from fridge and use fingers to crumble. Sprinkle 1 tablespoon of streusel on top of each muffin. Bake for 25-30 minutes. Cool muffins 10 minutes before removing from tin.

For More Details : bit.ly/3ftnF76

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