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Gluten Free Blueberry Muffins

Low FODMAP Blueberry Muffins (Gluten-Free​)



2 large  free-range egg

¼ cup olive oil or coconut oil

½ cup bananas mashed

100g frozen blueberries

½ cup raw honey 

¼ cup almond milk

½ teaspoon vanilla extract

⅓ cup gluten-free rolled oats (blended to flour)

¼ cup almond meal

2 tablespoon tapioca starch

¼ cup white rice flour

¼ teaspoon salt

½ teaspoon baking powder (gluten & aluminium free)


  1. Preheat oven to 190ºC.
  2. Lightly grease muffin tin with butter or coconut oil.
  3. In a large bowl melt the coconut oil. If you’re using olive oil skip this step.
  4. In the same large bowl with the oil mix in the egg, mashed bananas (if using), sweetener, almond milk and vanilla extract.
  5. In a separate bowl mix together the oats, almond meal, tapioca starch, white rice flour, salt, and baking soda. 
  6. Slowly fold the dry ingredients into the wet, and stir until just combined. Gently stir in the frozen blueberries. 
  7. Pour the batter evenly into 6 – 9 muffin tins and bake for approximately 35 minutes until golden and cooked through. 
  8. Let the muffins cool in the pan for at least 5 minutes and then remove. They will stay fresh in a container at room temperature for a few days, or in the freezer for a few months.

Low FODMAP Blueberry Muffins

Low FODMAP Blueberry Muffins

Low FODMAP Blueberry Muffins

Low FODMAP Blueberry Muffins

Low FODMAP Blueberry Muffins

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