Low FODMAP chocolate muffins
I was brainstorming about easy baking recipes to share that are also fun for kids. Then I realised that I have never shared a basic recipe for low FODMAP chocolate muffins on the blog! Muffins are super simple to make, they are yummy, they freeze well and they are fun for kids to make too. An ideal recipe to make during this period where we have to be inside a lot. So I made this recipe for gluten-free chocolate muffins. Triple chocolate chip chocolate muffins to be precise. Yum!
These muffins are super chocolatey, gooey and are filled with chocolate chips. So good! For my own safety, I have frozen them immediately after I tasted them because otherwise they wouldn’t have lasted long for sure 😉
The exploded chocolate chips on top don’t make them look that pretty, but believe me if I tell you that they taste good!
The ingredients of the low FODMAP chocolate muffins
The main ingredients in these muffins are (I don’t mention the basic ingredients such as eggs and sugar, but only the specific ingredients that can lead to questions):
- Gluten-free flour: most kinds of gluten-free flour will work for this recipe. I like to use Mix It Universal from Schär. I don’t advice to use buckwheat flour because this has quite a strong flavour.
- Xanthan gum: xanthan gum is used to make gluten-free bakes more elastic and less dry / crumbly. I really notice a difference when I use xanthan gum in my bakes. When I leave this out, cakes fall apart more easily and are dryer. Therefore I definitely advise to buy xanthan gum. It is a little expensive to buy, but a package lasts for ages.
- Lactose-free milk: I used normal lactose-free cow milk, but you can also use a low FODMAP plant-based milk, such as almond milk or rice milk.
- Chocolate chips: I used dark, milk and white chocolate chips for this recipe. Dark chocolate is low FODMAP up to 30 gram per serving, milk chocolate is low FODMAP up to 20 gram per serving and white chocolate is low FODMAP up to 25 gram per serving. In total I use 110 gram of chocolate chips in this recipe. One muffin contains about 9 grams of chocolate and that is within the low FODMAP amounts. Because the muffins do contain quite some sugar, I advise to eat a maximum of one muffin per serving (sugar can also be an IBS trigger). If you don’t like a certain kind of chocolate, you can also choose to use only one of two kinds of chocolate chips.
- Butter: butter hardly contains any lactose and is therefore low FODMAP. In this blog, you can read more about butter and the low FODMAP diet.
Will you let me know if you have made these low FODMAP chocolate muffins? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Low FODMAP chocolate muffins
- Total Time: 30 min
- Servings: 12 muffins 1x
Description
A recipe for low FODMAP chocolate muffins with three kinds of chocolate chips. Easy to make and also fun for kids. Gluten-free and low lactose.
Ingredients
- 185 g (1 1/2 cups) gluten-free flour (I use Schär Mix It Universal)
- 200 g (1 cup) white sugar
- 40 g (1/2 cup) cacao powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp xanthan gum (leave out if your flour mix already contains it)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 75 g butter (1/3 cup), melted
- 240 g (1 cup) lactose-free milk
- 45 g (1/4 cup) white chocolate chips
- 45 g (1/4 cup) milk chocolate chips
- 20 g (1/8 cup) dark chocolate chips
- A 12-cup muffin pan
- Baking cups
Instructions
I have based this recipe on this recipe by Mama knows gluten-free
- Pre-heat the oven to 180 degrees Celsius (350 F). Put baking cups into a muffin pan.
- Put the gluten-free flour, sugar, cacao powder, baking powder, baking soda, salt and xanthan gom together in a bowl and mix well.
- Add vanilla extract, eggs, melted butter and milk and mix until everything is combined.
- Stir in the chocolate chips.
- Divide the batter over the baking cups. You can make 12 muffins with this recipe. Sprinkle some extra chocolate chips on top of the muffins.
- Bake the muffins for 20 to 25 minutes in the oven. The muffins are done when a toothpick comes out clean. Keep an eye on the muffins when they are in the oven because every oven bakes differently.
- Leave the muffins to cool down completely.
Notes
You can best store the muffins in a closed box, they will stay tasty for about 5 days. You can also freeze them in an airtight container. You can store them in the freezer for 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Muffins
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22
- Fat: 11
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
2 Comments
These muffins were a big hit – they are light and airy with good flavour. I did make some substitutions, though. I substituted rice milk for lactose free milk, sunflower oil for butter, and coconut sugar for white sugar. I used what is called Dutch Processed Cocoa, which tends to have a richer flavour, but can be a bit bitter. So I added 2 heaped tablespoons of monk fruit sugar to balance out the bitterness. Result: perfection! thank you for a terrific recipe.
So great to hear that Barbara! Happy you enjoyed it