Low FODMAP Cornbread Muffins

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This easy cornbread muffin recipe is made with certified Low FODMAP flour, cornmeal, and lactose-free or almond milk. They bake up fluffy, moist, and golden in 20 minutes. Lightly sweet and perfect for sensitive stomachs—serve with chili, salad, or enjoy as a snack.

Ingredients Needed:

• 1 cup cornmeal: safe and Monash-approved.
• 1 cup Low FODMAP gluten-free flour: like Authentic Foods GF Classical Blend.
• ½ tsp xanthan gum: only if your flour doesn’t already include it.
• ¼ cup granulated sugar: adjust to taste.
• 3½ tsp baking powder
• ¼ tsp salt
• ¼ cup canola oil
• 1 cup Low FODMAP milk: lactose-free or almond (remove 1 tbsp).
• 1 large egg
• ¼ tsp vanilla extract: optional.
• Vegetable shortening: for greasing pan.

How To Make Low FODMAP Cornbread Muffins:

Preheat Oven:
Heat to 400°F. Grease and lightly flour your muffin or round pan.

Adjust the Milk:
Measure 1 cup milk and remove 1 tablespoon. Discard it.

Mix Dry Ingredients:
In a bowl, combine cornmeal, flour, xanthan gum (if using), sugar, baking powder, and salt.

Mix Wet Ingredients:
In a second bowl, whisk the egg. Add milk, oil, and vanilla. Stir well.

Combine Mixtures:
Pour wet into dry and stir gently just until combined. Don’t overmix.

Fill Muffin Cups:
Divide batter into 9 muffin cups, filling about ⅔ full.

Bake:
Bake for 15–20 minutes (muffins) or 25 minutes (round pan), until a toothpick comes out clean.

Cool:
Let cool in pan for 10 minutes, then transfer to a wire rack.

Recipe Tips:

• Don’t overmix—the muffins will stay tender.
• Want a sweeter version? Increase sugar to ⅓ cup.
• Removing 1 tbsp of milk improves texture.
• Gluten-free baked goods cook quickly—watch your oven.

How to Store & Reheat:

• Room Temp: Store in airtight container for up to 2 days.
• Fridge: Keeps for 4–5 days.
• Freezer: Freeze up to 2 months. Reheat 20–30 seconds in microwave.

Nutrition Facts (per muffin):

• Calories: ~185
• Sodium: ~160mg
• Protein: 3g
• Fat: 8g
• Carbs: 24g
• Fibre: 1g
• Sugar: 5g

FAQs:

Is cornbread Low FODMAP?
Yes—when made with Low FODMAP flour, cornmeal, and lactose-free milk.

Can I use almond milk?
Yes, up to 1 cup per recipe is safe for sensitive guts.

Why remove 1 tablespoon of milk?
It keeps the batter from being too wet and improves texture.

Can I make this as a round loaf?
Yes! Just bake for 25 minutes and test with a toothpick.

Are these muffins sweet?
They’re lightly sweet. Increase sugar slightly if preferred.

Try More Recipes:

• Low FODMAP Cinnamon Muffins
• Low FODMAP Chocolate Chip Muffins
• Low FODMAP Carrot Cake Muffins