Today’s recipe is an absolute keeper, as these Low Fodmap Chocolate and Raspberry Muffins are both delicious and gentle on your tummy.
It’s not easy to find good recipes for sweet treats that are low FODMAP, gluten-free and dairy-free. Trust me on that! These muffins are all of the above and, above all, they are utterly scrumptious.
They are moist, fruity, chocolatey, sugary, but not overly sweet. In one word: they are simply perfect.
This is definitely one of those times in life when we deserve a treat, so don’t think too much about it and make these muffins. Serve them with your afternoon tea or even for breakfast, because, at the end of the day, we all know that starting the day with a delicious breakfast will put us in a good mood for the rest of the day, right?
These muffins also freeze well. So if you have some extra raspberries that you want to use up, make a double batch and freeze them to have later on. Simply wrap them individually in aluminum foil and pop them in the freezer.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Chocolate and Raspberry Muffins
- 125 ml – ½ cup almond milk or lactose-free milk
- 50 ml – ¼ cup vegetable oil
- 1 egg
- ½ tsp vanilla extract
- 125 gms – 1 cup low fodmap gluten-free flour
- 70 gms – ½ cup granulated sugar
- ½ tbsp baking powder
- ¼ tsp baking soda
- 40 gms – ¼ cup dark chocolate chopped
- 50 gms – 1 ¾ oz. raspberries
- Icing sugar to dust
In a small bowl, whisk together the wet ingredients.
In a medium bowl, mix together the dry ingredients.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in the dark chocolate and raspberries.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
Dust with icing sugar and serve.
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