Banana and Blueberries Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 eggs
- 1 teaspoon baking powder
- 1 large ripe banana
- 1 tablespoon vanilla essence
- 1/2 cup (115g) softened butter or low fodmap alternative (
- 1/2 cup (120 ml) lactose-free milk of your choice (i used but you can use almond, rice, coconut milk etc.)
- 1/3 cup (75g) caster sugar
- 1 teaspoons grated unwaxed lemon zest (only the yellow part)
- 1 and 1/2 cup (170g) almond meal (ground almond)
- 1 and 1/2 cup (180g) gluten-free self-raising flour
- 1 cups (130g) blueberries (fresh or frozen)
- optional but nice: 1 pecan nut on top of each muff
- Carbohydrate 17.2412333286306 g
- Cholesterol 13.0666666600391 mg
- Fat 2.88222666522394 g
- Fiber 0 g
- Protein 10.8202266611977 g
- Saturated Fat 1.79139333242792 g
- Serving Size 1 1 recipe (339g)
- Sodium 344.133999828328 mg
- Sugar 17.2412333286306 g
- Trans Fat 0.151535999934643 g
- Calories 167 calories
Pre-heat oven to 175°C (350°F)Grease really well a non-sticky 12 cup muffin trayIn a food processor mix together banana, eggs, the softened butter, milk, sugar, lemon zest and vanilla, until you have a well combined mixtureAdd in the mixture both almond and gluten free flour and also baking powder and continue mixing until the batter is nice and smoothAdd the blueberries and hand mixDivide 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 themLet them cool down in the tray for 5 minutes then move them on a wire rackOptional: 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
