Low FODMAP High Protein Peanut Butter Muffins

Name: Low FODMAP High Protein Peanut Butter Muffins
Total time: 28 min
Ingredients: 1 3/4 cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purposes flour,; ¼ cup (25 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet); 2 tablespoons chia seeds; 2 tablespoons hemp seeds; 2 tablespoons ground flax seeds; 1 ½ teaspoons baking soda; ½ teaspoon salt; ½ cup (134 g) natural peanut butter, (creamy or chunky); ¾ cup (160 g) firmly packed light brown sugar; 1 ½ teaspoons vanilla extract; 2 large eggs (at room temperature); 1 ½ cups (360 ml) low FODMAP lactose-free “buttermilk”, (made with almond milk); 2 medium firm but ripe bananas

www.fodmapeveryday.com

Looking for a nutritious breakfast or snack? These Low FODMAP High Protein Peanut Butter Muffins are easy to make, freeze well, are delicious, GF & LOFO!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 3/4 cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purposes flour,
¼ cup (25 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet)
2 tablespoons chia seeds
2 tablespoons hemp seeds
2 tablespoons ground flax seeds
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup (134 g) natural peanut butter, (creamy or chunky)
¾ cup (160 g) firmly packed light brown sugar
1 ½ teaspoons vanilla extract
2 large eggs (at room temperature)
1 ½ cups (360 ml) low FODMAP lactose-free “buttermilk”, (made with almond milk)
2 medium firm but ripe bananas