Description
You’ll be jumping out of bed for these tasty low FODMAP raspberry white chocolate muffins!
Ingredients
Scale
- 1 cup lactose-free milk
- 1 tbsp fresh lemon juice
- 3 cups low FODMAP all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 lg eggs
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 375 degrees and line a muffin tray with paper liners.
- Combine the milk and lemon juice in a small bowl (this will create a low FODMAP buttermilk substitute).
- Combine the flour, baking powder, salt, and cinnamon in a large bowl. Set aside.
- In a second bowl, whisk together the eggs and both types of sugar until they’re thoroughly combined. Add the buttermilk mixture, oil, vanilla, and stir until the batter turns a pale yellow colour.
- Fold the wet ingredients into the dry ingredients with a spatula, stirring until the batter has almost come together. Add the chocolate chips and raspberries and stir until the batter is just moist.
- Scoop the batter into your prepared muffin tray and bake for 25-30 minutes, or until the tops of the muffins are golden brown and a toothpick comes out clean. Let the muffins cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Recommended low FODMAP serving size – 1 muffin per sitting
- Prep Time: 15
- Cook Time: 25
- Category: breakfast, snack
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 330
- Sugar: 24 g
- Sodium: 289 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 33 mg
Keywords: Low FODMAP raspberry white chocolate muffins, gluten-free raspberry white chocolate muffins