Low FODMAP, Gluten Free Lemon Banana muffins

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Step 1

Preheat the oven to 350F (177oC). Line a muffin tray with liners or use a silicone muffin tray.

Step 2

In a medium sized bowl whisk together the almond flour, baking soda, sea salt, protein/collagen powder and lemon zest.

Step 3

In a large bowl, whisk together the lemon juice, eggs, egg white, banana and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.

Step 4

Spoon the batter into the muffin tray and bake for 20 to 24 minutes or until cooked through.

Step 5

Remove from oven and let cool. Enjoy!