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Healthy lemon blueberry muffins (low FODMAP)

Karlijn
  • 45 minutes
  • Serves 6

INGREDIENTS

100 g

Blueberries

1

Lemon, Zest of

1

Egg white

30 milliliters

Lemon juice

60 milliliters

Rice syrup

1 tsp

Baking powder

1/2 tsp

Baking soda

120 g

Gluten-free flour

1 pinch

Salt

1 tsp

Vanilla extract

7 g

Coconut oil

30 milliliters

Milk, lactose-free

60 g

Quark or greek yoghurt, lactose-free