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