A delicious muffin recipe great for breakfast or a snack.
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
1 medium ripe banana
1 egg
1/2 cup Justin’s Classic Almond Butter or creamy peanut butter
1/4 cup rolled oats
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 cup blueberries, fresh or frozen, plus 1-2 extra/muffin to top
1/8 cup unsweetened shredded coconut
Instructions
1- Add the banana, egg, almond butter, oats, maple syrup, vanilla extract, blueberries and baking soda to your blender. Blend until smooth, creamy, and well combined.
2- Add the batter to your greased muffin pan
3- Top each muffin with 1-2 blueberries and a pinch of shredded coconut
4- Bake at 350 degrees for 10-12 minutes.
Notes
If your choice of nut butter is very oily, plan on baking up to 20 mins.
By Colleen Francioli
Adapted from BunsinMyOven.com
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The list of low FODMAP foods on the Standford University website lists coconut and coconut milk as foods to avoid, yet I see you have included coconut in this recipe.
Hi Chris, That is a very, very old and outdated list. If you use published info from Monash Unversity and the FODMAP Friendly Food program you will see what types of coconut and serving sizes are OK, or you can take a look at my post here: https://fodmaplife.com/2017/01/18/coconut-low-fodmap/ Hope this helps, thank you for stopping by!