Low-fodmap lemon poppyseed muffins

This recipe provides a very low sugar treat, generally easily tolerated if you have SIBO, IBS or other gut issues. Stick to the serving size to keep the ingredients to within low-fodmap limits.

Makes 6 muffins

Serving size 1 muffin

Ingredients

• 60 g almond flour

• 60 g walnuts, finely ground

• 1/4 tsp salt

• 1/4 tsp bicarb

• lemon zest from 1 lemon

• 1 1/2 tbsp lemon juice

• 2 eggs

• 1 tbsp poppy seeds

• 1/2 cup butter (or coconut oil)

• 1 1/2 tbsp maple syrup

• 1 tsp pure vanilla extract

Method

1. Preheat oven to 180°C.

   
   

2. Gently melt butter or coconut oil and cool slightly.

   
   

3. In a large bowl mix dry ingredients.

   
   

4. In a separate bowl, whisk together eggs, lemon juice and zest, maple syrup and vanilla.

   
   

5. Slowly whisk butter/oil into the wet mix and then add this mixture into the dry mix.

   
   

6. Add batter to muffin cases or greased muffin tin.

   
   

7. Bake for 20-25 minutes until golden and springy. (The muffins will not rise as much as normal muffins).