FODMAP-friendly Coconut Flour and Blueberry Muffins

FODMAP-friendly Coconut Flour and Blueberry Muffins


  • 2 eggs
  • 1/2 cup gluten-free flour (I use Bob’s 1:1)
  • 1 cup coconut flour
  • 1/2 cup sugar
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1 tsp. baking powder
  • 1 cup fresh blueberries


Heat oven to 350 degrees F.  Either spray a muffin tin with coconut oil spray or insert paper liners.

Mix the melted coconut oil and sugar in a medium bowl until it forms a creamy paste.  Add the eggs and whisk until you have a light, fluffy mixture.

Fold in the flour and baking powder until thoroughly mixed.  Add the almond milk and stir until combined. Add the blueberries to the mixture.

Spoon the mixture into a muffin pan and cook in the oven for 15 – 20 minutes, checking occasionally.

I sometimes take these to work for an afternoon snack, and it’s a nice little treat 🙂

IMG_1972 IMG_1974