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
Preheat the oven to 350 degrees.
Mix all ingredients together except the blueberries.
If the dough is too thick, add a splash more of almond milk.
Using a spoon, form small balls to create muffin tops.
Using your fingers, press the blueberries into the tops of the muffins.
Bake for 10 minutes.