There’s nothing better than the smell of freshly baked goods filling your home – except for when said goods are low FODMAP! These berry muffins make for a delicious morning or afternoon tea snack, are a great lunchbox snack option for kids and can make a yummy dessert.
Many baking recipes call for high FODMAP ingredients such as wheat-based flour and lactose-rich milk, which can leave your sweet tooth satisfied but not your digestive system. In this recipe we used FODMAP Friendly certified low FODMAP ingredients, including the White Wings Gluten Free Plain Flour and Liddells Lactose Free Whole Milk. The addition of yoghurt makes these muffins moist and fluffy and is sure to leave you wanting more.
Low FODMAP Berry Muffins
Prep time: 5-10 mins
Cook time: 20 mins
Serves: 12 muffins, 1 muffin is 1 serve
Ingredients:
Ingredients:
¾ cup low FODMAP milk (lactose free or low FODMAP dairy alternative)
1 cup Greek yoghurt
2 eggs
½ cup extra virgin olive oil
1 tsp vanilla essence
2 cups low FODMAP plain flour (gluten free or Lo-Fo Pantry plain flour)
1 teaspoon baking powder
½ cup sugar (this recipe used brown sugar)
1½ cups frozen raspberries or blueberries
Method:
1. Preheat the oven to 180°C (356°F) fan forced and line a cupcake tray with 12 patty pans
2. In a mixing bowl, combine the wet ingredients (milk, yoghurt, eggs, oil and vanilla essence) and mix well.
3. Gently stir in the flour, baking powder and sugar in small amounts until all combined.
4. Gently fold in the frozen berries, being sure to not over mix.
5. Fill each patty pan with the mixture (¾-all the way full).
6. Bake for approx. 20 minutes or until golden brown and a skewer inserted comes out clean.
7. Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool.
Written by Amy Lilly (Accredited Practising Dietitian)
Reviewed by Kiarra Martindale (Accredited Practising Dietitian)
