Granola Muffins

Take the average person’s’ top 2 breakfast options and combine them together to get this Low FODMAP Granola Muffin! 

Basically, you’ll make delicious homemade granola and bake it in a muffin tin so that you end up with 12 individual portions of this one-the-go treat.

Each muffins contains 215 calories, 9 grams of fat (primarily from omega 3s), 30 grams of carbohydrate, 4 grams of fiber and 4.5 grams of protein.

Grab one of these muffins with a plain Greek yogurt and you’re out the door in no time with a satisfying and nutritious breakfast. You can also have one of these muffins as an afternoon pick-me-up or a pre-gym snack. 

This recipe is low FODMAP, gluten free, dairy free, and vegan/vegetarian. For nut allergies, replace the walnuts/pecans with equal parts sunflower or pumpkin seeds. 

Low FODMAP Granola Muffin
Serves 12
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  1. 2 cup old fashioned oats
  2. 1/4 cup ground flaxseed
  3. 1/4 cup chia seeds
  4. 1 cup chopped walnuts or pecans
  5. 1/2 cup chopped craisins or raisins
  6. 2 tablespoons coconut oil (melted)
  7. 1/2 cup pure maple syrup
  8. 1/2 cup brown sugar
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon sea salt
  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
  2. Mix together the dry ingredients including oats, flaxseeds, chia seeds, walnuts, and craisins.
  3. In a separate bowl, mix together the wet ingredients including the oil, syrup, sugar, vanilla, cinnamon, and salt.
  4. Pour the wet ingredients over the dry ingredients and mix until well combined.
  5. Spoon ~1/4 cup of the mixture into each muffin tin and press the mixture down with a spoon. Bake for 27 to 30 minutes, or until the top of the muffins appear golden brown.
  6. Allow the muffins to cool before removing them.
Nutrition by Erin