This recipe is adapted from The Detoxinista, she has an amazing recipe blog, check it out!
Going camping this weekend? Struggling to find things you can safely eat that won’t have you doubled over with cramps all weekend? The good news is that Raspberries and Strawberries are both low FODMAP foods! These muffins are perfect for freezing and taking camping with you to have for breakfast or as a protein-rich snack. Best of all your kids will love them too!
Prep time: 15 mins
Cook Time: 20 mins
1 cup almond flour (Bob’s Red Mill or you can use Vitamix to make your own)
1 cup millet, rice or coconut flour (If paleo choose coconut)
2 whole eggs
1/4 cup coconut oil, softened (butter works, too)
1/4 cup local honey, unpasteurized
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup fresh rhubarb, diced
½ cup fresh strawberries, diced (blueberries and raspberries work well too)
12 muffin liners or 24 mini muffin liners
Preheat oven to 350F and line a muffin tin with 12 paper liners. These also work great with the mini muffin pans, but don’t forget the little paper liners!
Combine all the ingredients– except for the strawberries and rhubarb – and mix well, until the batter is a uniform consistency. Gently fold in the strawberries and rhubarb, until they are spread throughout the batter.
For regular sized muffins: Using a 1/4 cup to measure (1/8th of a cup for minis), drop batter into muffin liners and bake for 20 minutes at 350F, turning the pan halfway through for even baking.
For mini muffins: Using a 1/8th cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking.
The final muffins should be golden brown around the edges and firm in the center. Insert a toothpick into the center and pull it out – if it comes out clean they are done!
Allow to cool in the pan for 15 minutes, then remove to cool completely.
222 calories per 1 large muffin or 2 mini muffins
LOW FODMAP: 1 large muffin or 2 minis = 21 grams of almond flour which should be tolerated by most individuals with IBS