Low FODMAP, Gluten Free Lemon Banana muffins

Name: Low FODMAP, Gluten Free Lemon Banana muffins
Cuisine: American
Ingredients: 2 Cups Almond Flour; 1/2 tsp Baking Soda; 4 scoops collagen powder; 1/4 tsp Sea Salt; 1 Lemon (zest and juice); Banana (medium, mashed); 1/4 Maple Syrup; 3 Egg; 1 egg white; 1 cup Blueberries

5 steps

Updated at: Mon, 18 Sep 2023 18:53:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories180.9 kcal (9%)

Total Fat9.7 g (14%)

Carbs10.2 g (4%)

Sugars7.2 g (8%)

Protein14.8 g (30%)

Sodium141.3 mg (7%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsalmond flour

½ tspbaking soda

4 scoopscollagen powder

¼ tspsea salt

Instructions

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!