Healthy lemon blueberry muffins (low FODMAP

• Vegetarian
• Gluten free

• Produce

  • 100 g Blueberries
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg white

• Condiments

  • 30 ml Lemon juice
  • 60 ml Rice syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 120 g Gluten free flour
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 7 g Coconut oil

• Dairy

  • 30 ml Milk, lactose free
  • 60 g Quark or greek yoghurt, lactose-free

Found on karlijnskitchen.com

Description

Ingredients

• 120 g (1 cup) gluten-free flour
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt
• Zest of 1 lemon
• 7 g (1/2 tbsp) coconut oil, melted
• 1 egg white, at room temperature
• 1 tsp vanilla extract
• 60 ml or 90 g (1/4 cup) rice syrup (this can be replaced by maple syrup)
• 60 g (1/4 cup) lactose-free quark or Greek yoghurt
• 30 ml (2 tbsp) lactose-free milk
• 30 ml (2 tbsp) lemon juice
• 100 g blueberries

Directions

• Pre-heat the oven to 180 degrees Celsius.
• Mix the gluten-free flour, baking powder, baking soda, salt and lemon zest together in a bowl.
• In a separate bowl whisk together the coconut oil, egg white and vanilla extract. Stir in the rice syrup and the quark/yoghurt until you get a smooth mixture. Finally, stir in the lemon juice.
• Stir the flour mixture into the liquid mixture until everything is just combined. Pour in the milk, while stirring. Fold in the blueberries.
• Divide the batter over six muffin cups and bake them 20-25 minutes in the oven. The muffins are done when a toothpick comes out clean. Leave the muffins to cool in the tin for 10 minutes, take them out and leave them to cool down further.
• You can store the muffins for 5 days in the fridge or longer when you freeze them.

Nutrition