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Low FODMAP Raspberry Muffins

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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

  • 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

Instructions

  1. Preheat oven to 400 degrees and line a muffin tray. Set aside. 
  2. Place flour, baking powder, salt, and sugar in a large bowl and mix well.
  3. Place the egg in a small bowl and whisk gently. Add milk and vegetable oil and whisk again. 
  4. 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.
  5. 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. 

Find it online: https://www.fodmapformula.com/low-fodmap-raspberry-muffins/