Banana and blueberry muffin
These muffins are moist, hearty, and perfect for a quick snack. They freeze well, so you can always have one on hand when you're in a hurry or have an unexpected guest! 😊
In the photo, we’ve added a few raspberries along with the blueberries, but that’s completely optional. Ripe bananas are low FODMAP in portions up to 30g, meaning 1/6 of the total batch is low FODMAP per serving. If you make 20 muffins, you can enjoy up to 3 per meal.
Ingredients:
- 2 ripe bananas
- 3 dl rolled oats (optionally gluten-free)
- 3 dl gluten-free flour mixture (search in the app to see which types are low FODMAP)
- 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, and possibly some raspberries if you have them
Instructions:
1. Set the oven to 180 degrees.
2. Make oatflour by grinding the oats with a hand mixer. It doesn't have to be completely smooth.
3. Mix all the dry ingredients and add blueberries (be careful not to mash them)
4. Mash the banana into a smooth batter with a stick blender
5. Mix the wet and carefully fold into the dry. Try not to mash the blueberries
6. Divide the batter into 15-20 muffin tins and bake for 15-25 minutes, depending on the size. Keep them in a firm muffin tin so that the muffins don't rise, or you can place them tightly together in an ovenproof tin, as we have done here.
Enjoy!
