Healthy Breakfast Muffin Tops

Ingredients

  • 1/2 cup of gluten free flour
  • 1 teaspoon of baking powder
  • 1/3 cup of low FODMAP granola
  • 1/3 cup of nut butter
  • 1 firm banana - mashed
  • Splash of almond milk
  • Handful of blueberries

Preparation

  1. Preheat the oven to 350 degrees.

  2. Mix all ingredients together except the blueberries.

  3. If the dough is too thick, add a splash more of almond milk.

  4. Using a spoon, form small balls to create muffin tops.

  5. Using your fingers, press the blueberries into the tops of the muffins.

  6. Bake for 10 minutes.

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