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Low Fodmap Chocolate and Raspberry Muffins

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.
Course Dessert
Cuisine International
Keyword gluten-free, low FODMAP, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 muffins
Author Manuela Zangara


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


  1. In a small bowl, whisk together the wet ingredients.
  2. In a medium bowl, mix together the dry ingredients.
  3. Add the wet ingredients to the dry ingredients and stir to combine.
  4. Fold in the dark chocolate and raspberries.
  5. Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
  6. Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
  7. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
  8. Dust with icing sugar and serve.