Low-FODMAP Fresh Herb and Parmesan Muffins

 

Low-FODMAP Herb and Parmesan MuffinsLow-FODMAP Fresh Herb and Parmesan Muffins

Ingredients

1 1/2 cups gluten free flour

1/2 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1 tbsp fresh thyme

Small handful basil leaves

Greens of 3 scallions

3 tbsp finely grated Parmesan

1/2 tsp lemon zest

2 tbsp olive oil

1/2 cup Greek yogurt

3/4 cup milk ( I use almond)

2 eggs

Directions

Preheat the oven to 350 degrees F.  Grease a muffin tin or place muffin liners in each cup

Finely chop the herbs and scallions

In a large bowl, mix the flour, baking powder, salt, thyme, basil, scallions, parmesan and lemon zest

In a separate bowl, beat the olive oil, yogurt, milk and eggs until well combined

Slowly add the wet ingredients into the dry and stir until the wet ingredients are completely combined with the dry

Spoon the mixture into the muffin tin

Bake for 15 – 20 minutes or until golden brown.  Sprinkle additional parmesan and / or herbs on top for serving.  Best served warm