Low Fodmap Chocolate and Raspberry Muffins – a very easy recipe that is both delicious and gentle on your tummy. These moist muffins are low FODMAP, gluten-free and dairy-free.
Course
Dessert
Cuisine
International
Keyword
gluten-free, low FODMAP, muffins
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings6muffins
AuthorManuela Zangara
Ingredients
Wet Ingredients
125ml– ½ cup almond milk or lactose-free milk
50ml– ¼ cup vegetable oil
1egg
½tspvanilla extract
Dry Ingredients
125gms– 1 cup low fodmap gluten-free flour
70gms– ½ cup granulated sugar
½tbspbaking powder
¼tspbaking soda
Extra Ingredients
40gms– ¼ cup dark chocolatechopped
50gms– 1 ¾ oz. raspberries
Icing sugar to dust
Instructions
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.