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
Scale
- 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
