Blueberry Almond Flour Muffins
(Makes 6 muffins)
Satisfy your sweet tooth with these golden, fluffy low-FODMAP blueberry muffins that are completely SIBO-friendly. This easy baking recipe uses a nutrient-dense almond flour base, naturally sweetened with maple syrup and packed with juicy, antioxidant-rich blueberries. Perfectly portioned to yield six muffins, this recipe is excellent for a healthy weekend baking project or prepping a grab-and-go snack for the week ahead.
Crafted with digestive wellness in mind, this gluten-free and dairy-free treat keeps almond flour within gut-safe limits per serving to prevent bloating or gas. Whether you are actively managing IBS, following a strict SIBO protocol, or simply craving a grain-free, low-carb pastry, these delightful blueberry muffins offer a worry-free way to enjoy a comforting snack without upsetting your stomach.
Ingredients
- 1½ cups Almond Flour
- 2 Eggs
- 2 tbsp Maple Syrup
- ¼ cup Blueberries
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- Pinch of Salt
Preparation
Step 1
Preheat oven to 350°F and lightly grease a 6-cup muffin tin.
Step 2
In a medium bowl, whisk together the eggs, maple syrup, and vanilla extract.
Step 3
Add the almond flour, baking powder, and salt and stir until combined.
Step 4
Gently fold in the blueberries.
Step 5
Divide the batter evenly among the muffin cups.
Step 6
Bake for 18–22 minutes, or until lightly golden and a toothpick comes out clean.
Step 7
Allow to cool before serving.
