The perfect grab and go breakfast.
Make this on a Sunday afternoon and either freeze or refrigerate the muffins to use throughout the week as a healthy snack and/or breakfast. Despite their size, they are surprisingly filling.
I really like these when I am in a rush in the morning and need a quick breakfast to grab and go, or as a mid-morning/mid-afternoon snack in between meals.
This is a basic recipe, you could also add your own low FODMAP favourites such as diced spring onion (greens), diced mixed peppers for added texture 40-50g of each should work.
Meat-eaters could also add a small handful of cooked diced bacon or shredded cooked chicken to the muffins for additional protein.
Course Snack
Cuisine Dairy free,
Gluten free,
Low FODMAP
Calories 159 kcal
Ingredients
- 90 g plain gluten free flour
- 38 g buckwheat flour
- 1/2 tbsp baking powder
- 1 pinch salt
- 1 egg
- 120 ml dairy free milk
- 3 tbsp melted dairy free butter
- 40 g grated dairy free cheese favourite low FODMAP cheese
- 2 medium carrots grated approx 120g
- 1/2 medium courgette grated approx 75g
- 1 pinch low FODMAP seeds
Instructions
- Preheat the oven to 180°C.
- Sieve flours and baking powder into a large bowl.
- Add pinch of salt.
- In a separate bowl mix the egg, milk and melted butter.
- Create a well in the dry mix and pour the wet mix into the well.
- Add the grated cheese, carrot and courgette to the mix and stir through until evenly distributed.
- Using an ice-cream scooper put 2 scoops into all 12 muffin cases.
- Sprinkle a few seeds on top of each muffin.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving, will keep in the fridge for 3-4 days or freezer for one week.