Description

Looking for an easy make-ahead breakfast idea? Try these Low FODMAP Raspberry Muffins! They’re ready in a flash and are freezer-friendly.

Ingredients

Scale

2 cups gluten-free flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 egg
1 cup milk
1/4 cup vegetable oil
1/2 cup frozen raspberries

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Instructions

Preheat oven to 400 degrees and line a muffin tray. Set aside.
Place flour, baking powder, salt, and sugar in a large bowl and mix well.
Place the egg in a small bowl and whisk gently. Add milk and vegetable oil and whisk again.
Make a well in the dry mixture and add the wet ingredients all at once. Mix as quickly and gently as possible with a fork until the batter is just moistened. Place a few raspberries in the bottom of each muffin liner and cover with 1/4 cup of batter.
Bake for 23-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Notes

Recommended low FODMAP serving – 1 muffin per sitting

This recipe freezes really well. If you want to make multiple batches and freeze them, I recommend wrapping each muffin individually before freezing for the best results. Make sure the muffins have cooled completely before you wrap them to prevent freezer burn.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 187
Sugar: 14 g
Sodium: 194 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 16 mg

Keywords: Low FODMAP Raspberry Muffins, Gluten-Free Raspberry Muffins