Print
Low Fodmap Chocolate and Raspberry Muffins
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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 muffins
Ingredients
Wet Ingredients
- 125 ml – ½ cup almond milk or lactose-free milk
- 50 ml – ¼ cup vegetable oil
- 1 egg
- ½ tsp vanilla extract
Dry Ingredients
- 125 gms – 1 cup low fodmap gluten-free flour
- 70 gms – ½ cup granulated sugar
- ½ tbsp baking powder
- ¼ tsp baking soda
Extra Ingredients
- 40 gms – ¼ cup dark chocolate chopped
- 50 gms – 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.
-
Dust with icing sugar and serve.