Blender Lemon Poppyseed Muffins - Vegan, Gluten Free, Low FODMAP
Suitable for the FODMAP elimination phase.
Total time: 30 minutes
Serves: makes 12 muffins
Ingredients:
3 cups oats
1 cup water
3/4 cup almond milk
1 scoop vegan, gluten free, low FODMAP protein powder (optional)
2 tsp vanilla
Zest and juice of one lemon
3 tbsp sunflower oil
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp poppyseeds
1 cup water
3/4 cup almond milk
1 scoop vegan, gluten free, low FODMAP protein powder (optional)
2 tsp vanilla
Zest and juice of one lemon
3 tbsp sunflower oil
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp poppyseeds
Preheat the oven to 190C/375F. Blend oats, protein powder, and liquids until smooth. Add all remaining ingredients (except for poppyseeds) and blend again. Stir through poppyseeds. Fill 12 muffin cases 2/3 of the way with batter and bake for 20 minutes or until golden on top and a toothpick comes out clean.
These would also be excellent with a little lemon-sugar glaze to turn them into a lemon poppyseed drizzle dessert!
Adapted from Mind Over Munch
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