Having suffered from digestive problems for over 2 years the last suggestion from the doctors was to follow the low FODMAP diet. This has been a bit of a shock to the system and my first worry was that I wouldn’t be able to eat anything!! However doing some more research, reading lots of blogs and chatting to others on twitter it’s not as bad as it seems. Okay I need to now buy gluten free products and follow a lactose free diet too and cut out certain fruits. However I can eat Greek yoghurt, which is a firm favourite of mine!
I came across a recipe for breakfast muffins and adapted it to suit my new diet. I omitted the flour, and blended oats instead to make a sort of oat flour. This recipe uses honey instead of sugar and also the blueberries add some sweetness to the muffins too!
Hope you enjoy these, they are the perfect breakfast treat!
2 large eggs
150ml pot Greek yoghurt
50ml sunflower oil
1 banana, mashed
4 tsp runny honey
1tsp vanilla extract
200g oats, blended (gluten free if necessary)
1 ½ tsp baking powder (gluten free if necessary)
1 ½ tsp bicarbonate of soda
1 ½ tsp cinnamon
Handful oats for the topping
1) Heat the oven to 180C/160C fan. Line a 12-hole muffin tin with large muffin cases.
2) In a jug mix the eggs, yoghurt, banana, honey and vanilla. If its lumpy then blitz using the hand blender
3) In a large bowl mix together, the blended oats, baking powder, bicarbonate of soda, cinnamon and blueberries, then pour the wet ingredients into the dry ingredients.
4) Mix together, but do not over mix and then divide the mixture between the 12 cases.
5) Sprinkle on the oats and bake in the oven for 20-25 minutes, ensuring when a skewer is inserted is comes out clean
6) Leave to cool on a wire rack and enjoy!
You could also make these with raspberries or any other type of berries. You could also add a scoop of unflavoured or vanilla protein powder to the muffins for the ideal post workout snack!