Thursday, September 25, 2014

Blueberry and zucchini muffins -FODMAPs friendly

Being the mother of a three year old, I'm always keen to get said three year old to eat vegetables. She is actually pretty good with it, but you can never have too many veggies and she has become rather enamoured of the muffins found at the supermarket nearby. They are not fabulously healthy items, so I thought I'd try and make some at home to ensure that if she was eating a muffin, it was also benefiting her health.

I googled and found a blueberry and zucchini muffin recipe that I then adapted to make it low FODMAPs. 

I present said recipe here for your enjoyment. Photos to come when there are some left. I didn't get a chance to photograph any before TWO (the wee one) decided to eat them all.


1 1/2 cups gluten free flour mix

1/2 cup white sugar

1/4 cup brown sugar

2 teaspoons baking powder (if you make this with regular flour, use only 1 teaspoon)

1 teaspoon ground cinnamon

1/2 cup olive oil

1/4 cup lactose free milk

1 egg

1 1/2 teaspoons vanilla extract

1 cup grated zucchini

3/4 cup frozen blueberries


Preheat oven to 180 degrees C.

Mix all the ingredients together with help from the small person until well mixed. The mixture will probably appear quite runny. It works anyway and they are incredibly moist.

Cook in the oven until a skewer comes out clean. About 15-20 mins. I didn't really time it just went back and tested them. 

I made these in a small muffin tin that fit 24 mini muffins in a tray and I got a tray and a half out of it. Next batch will be large muffins and photos will be forthcoming. 

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