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low FODMAP Double Chocolate Muffins on a pink glass plate

Low FODMAP Double Chocolate Chip Muffins

These Low FODMAP Double Chocolate Chip Muffins are rich and decadent! Make sure to watch your serving sizes.

Low FODMAP Serving Size Info: Makes 15 standard sized muffins or about 40 mini muffins; serving size is 1 standard sized muffin or 2 mini muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 15 servings
Calories: 292 kcal
Author: Dédé Wilson

Ingredients:

  • 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 cup (198 g) sugar
  • 1/2 cup (43 g) sifted natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon instant espresso powder
  • 1 teaspoon salt
  • 10- ounces (280 g) semisweet chocolate chips, divided
  • 1 cup (245 g) plain lactose-free yogurt
  • 1/2 cup (120 ml) lactose-free whole milk, at room temperature
  • 1/2 cup (120 ml) neutral vegetable oil, such as canola, rice bran or sunflower
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Preparation:

  1. Position rack in center of oven. Preheat oven to 375°F/190°C. Coat the tops and insides of 15 standard muffin cups or about 40 mini muffin cups with nonstick spray. Alternatively, line with fluted paper muffin liners.
  2. In a large mixing bowl whisk together the flour, sugar, cocoa, baking soda, espresso powder and salt to aerate and combine. Whisk in about three-quarters of the chocolate chips; set aside.
  3. In a separate bowl, whisk together the yogurt, milk, oil, egg and vanilla until combined and smooth. Pour this liquid mixture over the dry mixture and stir and whisk until batter is just blended.
  4. Fill prepared muffin pans about three-quarters of the way full and top each muffin with a few chocolate chips.
  5. Bake for about 20 to 25 minutes for standard sized muffins and about 15 to 18 minutes for the minis. In either case a toothpick inserted into the center should come out with a few crumbs clinging.

  6. Cool pans on racks for 10 minutes, then unmold muffins onto racks to cool completely. Muffins can be stored at room temperature in an airtight container for up to 3 days. You can also freeze them in a ziptop bag for up to 1 month.

Notes:

Tips

  • We love instant espresso powder and keep it in the pantry. You could use conventional instant coffee, or leave it out. It doesn't add a coffee flavor, per se, but rather adds a richness and complexity to the muffins.
Nutrition Facts
Low FODMAP Double Chocolate Chip Muffins
Amount Per Serving
Calories 292 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 232mg10%
Potassium 2mg0%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 25g28%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.