Banana and blueberry muffin

These muffins are moist, filling, and perfect for a quick snack. They freeze well, so you can always have a few on hand when you're in a hurry or have unexpected guests 😊

In the photo, we've added a few raspberries along with the blueberries, but they're completely optional. Ripe bananas are low FODMAP up to about 30 g, which means 1/6 of the batch is one low FODMAP serving. If you make 20 muffins, you can have 3 per meal.

Ingredients:

• 2 ripe bananas
• 110 g oat flour (about 2.5 dl), optionally gluten-free, or 3 dl rolled oats blitzed into flour
• 3 dl plain gluten-free flour blend (search for "flour blend" in Noba to see which ones you can use)
• 1 tsp baking powder
• 1 dl sugar
• 1 large egg
• 1.5 dl lactose-free milk or almond milk
• 1.25 dl neutral oil
• 1 tsp vanilla extract
• 200 g blueberries, plus a few raspberries if you have them

Method:

1. Preheat the oven to 180°C.

2. If you're using rolled oats, blitz them into flour with a stick blender. It doesn't have to be completely smooth.

3. Mix all the dry ingredients and gently fold in the blueberries, taking care not to crush them.

4. Mash the bananas until smooth with a stick blender.

5. Mix the wet ingredients together and gently fold them into the dry. Try not to crush the blueberries.

6. Divide the batter between 15-20 muffin tins and bake for 15-25 minutes, depending on size. A muffin tin helps them keep their shape, or you can place them close together in an ovenproof dish, as we have done here.

Enjoy!