SafePlates

Ingredients

• 2 cups (8 oz) gluten-free oat flour (240g)
• 1/2 cup (4 fl oz) lactose-free milk (120ml)
• 2 large eggs (about 3.5 oz/100g total)
• 1/4 cup (2 fl oz) canola oil (60ml)
• 1/2 cup (2.6 oz) grated carrot (75g)
• 1/2 cup (2.6 oz) fresh blueberries (75g)
• 1/4 cup (1 oz) chopped walnuts (30g) (optional, see note)
• 1 tsp (0.18 oz) baking powder (5g)
• 1/2 tsp (0.07 oz) baking soda (2g)
• 1/2 tsp (0.07 oz) ground cinnamon (2g)
• 1/4 tsp (0.04 oz) salt (1g)
• 1 tsp (0.17 fl oz) vanilla extract, optional (5ml)

Instructions

1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free oat flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a separate bowl, beat the eggs. Add the lactose-free milk, canola oil, and vanilla extract (if using). Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the grated carrot, fresh blueberries, and chopped walnuts (if using).
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tip

Makes 12 muffins. For Low FODMAP compliance, limit to 1 muffin per serving. If you are very sensitive to FODMAPs, you may omit the walnuts or reduce the amount. Store muffins in an airtight container for up to 3 days, or freeze for longer storage.