Low FODMAP Berry oat yoghurt muffins

The days are finally getting cooler and because of the time change I've been waking up early which means hunger - and muffins! I love baking and eating baked goods. There's something so wholesome and comforting about biting into doughy sweetness. These muffins are good and good for you. With all my favourites, berries, greek yoghurt and oats they are such a satisfying pre breakfast snack. A bonus: they are low FODMAP.

What does this mean? Well it's an acronym for certain types of fermentable carbohydrates that a lot of people struggle to digest. They can cause bloating, nausea, cramps, excessive wind, diarrhoea, constipation. Basically these foods are far from healthy for those with a sensitive gut even though they're in 'healthy' foods such as fruit, vegetables, legumes. I've had a funny tummy for years and the Low FODMAP has been great at keeping symptoms at bay. I can actually tolerate a lot of FODMAP foods now but every so often I will know I've over done it and need a little break. It works like any other food intolerance where you have a threshold and when you go over that it's bad news. If you suspect you may have a food intolerance or are interested in the low FODMAP diet please get in touch. Now.. onto the muffins!

Low Fodmap Berry muffins

1 cup oat flour (I just processed 1 1/2 cups rolled oats until a flour like texture)                                                                                                                   1 cup rolled oats                                                                                                                                                                                                               2 tsp baking powder                                                                                                                                                                                                         1 tsp bicarb soda                                                                                                                                                                                                          3/4 cup plain yoghurt (I used a small tub of Chobani greek yoghurt)                                                                                                                             1/4 cup milk                                                                                                                                                                                                                      1 egg                                                                                                                                                                                                                             1/4 cup maple syrup                                                                                                                                                                                                         3 TBS brown sugar                                                                                                                                                                                                          2 cups frozen mixed berries

1. Preheat your oven to 170 degrees. Line a muffin pan with cases.
2. Mix dry ingredients (first 4) together in a large bowl. 
3. In a smaller bowl whisk all the wet ingredients together (not including the berries). 
4. Add the wet ingredients to the dry ingredients and stir until just combined. 
5. Gently stir in the berries. 
6. Pour mixture into muffin tin. 
7. Bake for 20 minutes. 

Hope you enjoy them as much as I do!