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Low FODMAP Raspberry White Chocolate Muffins

  • Author: Amy Agur
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


You’ll be jumping out of bed for these tasty low FODMAP raspberry white chocolate muffins!


  • 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


  1. Preheat your oven to 375 degrees and line a muffin tray with paper liners.
  2. Combine the milk and lemon juice in a small bowl (this will create a low FODMAP buttermilk substitute).
  3. Combine the flour, baking powder, salt, and cinnamon in a large bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.


Recommended low FODMAP serving size – 1 muffin per sitting

  • Prep Time: 15
  • Cook Time: 25
  • Category: breakfast, snack
  • Method: baking
  • Cuisine: american


  • 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