low FODMAP raspberry muffins on wire rack
Low FODMAP Raspberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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

Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 116 kcal
Author: The FODMAP Formula
What You Need
  • 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
What You Do
  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

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.