Chocolate Chip Muffins (Low FODMAP and Gluten Free)
A quick and easy muffin recipe for those on the low FODMAP diet. This recipe has been modified based on a version I found on funwithoutfodmaps.com.
Ingredients
- 1 ¾ cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar *
- ½ cup avocado oil
- ½ cup oat milk * (Not all low FODMAP diets allow oat milk. You can also use almond milk.)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (I used dark chocolate chips but you can also use dairy-free chocolate chips.)
- 1 tablespoon cinnamon or pumpkin pie spice mix (optional)
Instructions
- In a large bowl, whisk together Bob's Red Mill Baking Flour, baking powder, and salt. If you're using the cinnamon or pumpkin pie spice mix, add it to the mixture as well.
- Grab a separate large bowl. You'll want to throw in the sugar, avocado oil, milk of choice, eggs, and vanilla extract. Mix it all together.
- Hollow out the center of the dry flour mixture. Slowly pour the liquids into the hole you created in the dry mixture. Stir everything together until it's just mixed. Try not to overmix the batter at this step.
- Add in the chocolate chips and mix until they're spread around in the batter.
- Line a cupcake pan with paper cups. Divide the muffin batter among the paper cups. This recipe usually makes around 12 muffins. I like to use a scoop at this step for less mess.
- Bake at 350℉ for 28-30 minutes or until the tops are golden brown. You'll know the muffins are finished when you insert a toothpick or wooden skewer and it comes out clean.
Notes
Calories and cooking times are approximate.
Modified from: Schwartz, E. (2018, May 22). Low FODMAP Blueberry Muffins. Fun without FODMAPS. https://funwithoutfodmaps.com/low-fodmap-blueberry-muffins/
The original author, Emily Schwartz, mentioned that she's also made the recipe with a flax egg and it still turned out, so it is possible to make these muffins vegan as well.
*A note on sugar. 1/4 cup brown sugar is considered low FODMAP. You can also experiment and use 1/4 cup brown and 1/4 cup white sugar instead of 1/2 cup white sugar for a different flavour.
Not all low FODMAP diets allow oat milk. If this is the case, use almond milk instead.
Read your labels! I used dark chocolate chips for my muffins. Some dark chocolate products still contain milk ingredients.
One muffin is considered low FODMAP. (I know it's tough just to eat one.)
If you're making the recipe with cinnamon or pumpkin pie spice mix, without any mix-ins, I highly recommend topping the muffins with brown sugar before baking. After they've finished baking, you can make a simple glaze with icing sugar and almond milk or oat milk.
To make the glaze, mix 1/2 cup of powdered sugar with 1-2 tablespoons of almond or oat milk. You can adjust the consistency to your liking. You may also add some vanilla or almond extract for extra flavour.