These muffins are a quick and easy low FODMAP treat!
Ingredients
1 tsp
Chia seeds
2 tsp
Water
(hot water)
2 1/2 cup
Gluten free flour, self-raising
100 gm
Becel Margarine (with olive oil)
(butter or dairy free spread; chopped and softened)
1 cup
Granulated sugar
1 cup
Almond milk, unsweetened
2 large
Egg
1 cup
Raspberries
(fresh or frozen)
1/2 cup
Dark chocolate chips
(or dark chocolate, chopped - see notes)
1 tsp
Powdered/icing sugar
(for garnish; optional)
Instructions
Preheat oven to 375ºF (190°C) and shift the oven rack to the center of the oven.
Grease a muffin tray with a dairy-free spread (olive oil spread or butter).
Combine the chia seeds and hot water in a small bowl. Set aside and allow to thicken.
Measure the dairy-free spread (olive oil spread or butter) into a microwave-safe bowl and soften for 20 seconds (until slightly warm but not melted).
Place the gluten-free self-raising flour into a large bowl. Then add the warmed dairy-free spread (or butter) to the flour and combine using your fingertips. Continue doing this until the mixture turns grainy with a few lumps.
Lightly beat the 2 eggs in a separate small bowl.
Add the eggs, white sugar, almond milk, chia seed mixture, raspberries, and dark chocolate to the flour mixture in the large bowl. Mix until it is just moistened.
Divide the batter between the muffin cups and bake for 15 minutes. Check to see if the muffins are done by inserting a metal or wooden skewer into the center - if the skewer comes out with batter on it (don't worry about melted chocolate) then bake for another 2 to 5 minutes. The outside of the muffins should be golden brown.
Let the muffins stand in the pan for 5 minutes before transferring them to a baking rack to cool.
Serve warm and with a dusting of icing sugar (optional).
Notes:
Serving: This recipe makes 12 muffins.
Quick Tips:
Look for dark chocolate chips that do not contain the ingredient inulin or high FODMAP sweeteners, such as honey or high fructose corn syrup. Alternatively, use dark chocolate and roughly chop.
To warm muffins, place in the microwave for 20 seconds.
These muffins freeze well. Make a large batch and freeze for later. To reheat from frozen put them in the microwave for 20 seconds, then cut in half and heat for another 20 seconds or until the chocolate is gooey.
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
