If you’re craving something sweet but need to keep your gut happy, these muffins are the perfect treat. Made with low fermentable carb ingredients, lactose-free milk, and FODMAP-friendly chocolate chips, they’re gentle on digestion and quick to make. Great for breakfast, dessert, or a snack—without causing bloating.

Ingredients Needed:

2 cups low FODMAP all-purpose flour: certified gluten-free and FODMAP-safe.
2 tsp baking powder: helps them rise.
½ tsp salt: enhances flavor.
¾ cup sugar: sweetens the muffins.
½ cup Low FODMAP chocolate chips: lactose-free or dairy-free (like Enjoy Life).
1 large egg: room temperature.
1 cup lactose-free milk: or almond milk (under ½ cup per serving).
¼ cup vegetable oil: keeps them moist and tender.

How To Make Low FODMAP Chocolate Chip Muffins:

Preheat Oven:
Set oven to 400°F. Line 12 muffin cups with paper liners.

Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, sugar, and chocolate chips.

Mix Wet Ingredients:
In a small bowl, whisk the egg gently. Add milk and oil, then whisk again.

Combine Mixtures:
Make a well in the dry mix. Pour in the wet mix and stir gently with a fork until just moistened. Don’t overmix.

Fill Muffin Cups:
Add about ¼ cup of batter to each muffin liner.

Bake:
Bake for 20–23 minutes until a toothpick comes out clean.

Cool:
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe Tips:

Use certified Low FODMAP chocolate chips.
Almond milk is okay in small amounts.
Don’t overmix—lumpy batter makes tender muffins.
Muffins freeze well for IBS-friendly snacks later.

How to Store & Reheat:

Room Temperature: Store in an airtight container for 2 days.
Fridge: Keeps well up to 5 days.
Freezer: Freeze up to 2 months. Reheat in microwave for 20–30 seconds.

Nutrition Facts (per muffin):

Calories: ~243
Sodium: ~130mg
Protein: 3g
Fat: 10g
Carbs: 33g
Fibre: 1g
Sugar: 15g

FAQs:

Are chocolate chips Low FODMAP?
Only if they’re dairy-free or lactose-free. Avoid chips with milk solids or inulin.

Can I use almond milk?
Yes, up to ½ cup per serving is Monash-approved and gentle on digestion.

Can I make these muffins dairy-free?
Yes! Use almond milk and dairy-free chocolate chips.

Do these freeze well?
Absolutely. Freeze in a sealed bag and reheat for quick gut-friendly snacks.

What kind of flour is best?
Use a certified Low FODMAP all-purpose blend without inulin or soy flour.

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