Low FODMAP Rhubarb Muffins

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These low FODMAP rhubarb muffins are moist, soft, and filled with tangy bites of rhubarb. The batter is rich with lactose-free yogurt and butter, while the top gets a lovely crunch from almonds and sugar. Perfect for spring or early summer, these muffins are easy to bake and easy on digestion – a true IBS-friendly treat.

Ingredients Needed:

For the Muffins:

• 1¾ cups (254g) gluten-free flour: Use a blend with xanthan gum for best results.
• 2½ tsp baking powder: Helps them rise.
• ½ tsp baking soda: Aids leavening.
• ½ tsp cinnamon: Warm flavor.
• ¼ tsp salt: Balances sweetness.
• 1 cup (245g) full-fat lactose-free yogurt: Adds moisture and tang.
• ½ cup (113g) unsalted butter, melted and cooled: Rich texture.
• ¾ cup (149g) sugar: Light sweetness.
• 2 large eggs, room temp: Helps structure.
• 1 tsp vanilla extract: For flavor.
• 1 cup (225g) diced fresh rhubarb: Tart and juicy.

For the Topping:

• 3 tbsp sliced almonds (blanched or natural): Adds crunch.
• 2 tbsp sugar
• Optional pinch cinnamon (not listed in original topping but blends well)

How To Make Low FODMAP Rhubarb Muffins:

Preheat Oven:
Preheat to 400°F (200°C). Grease or line a 12-cup muffin tin.

Mix Dry Ingredients:
In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients:
In a larger bowl, whisk yogurt and melted butter. Add sugar, eggs, and vanilla. Whisk until smooth.

Combine & Fold:
Stir dry ingredients into wet just until combined. Gently fold in the rhubarb.

Fill Muffin Tins:
Divide batter evenly among 12 muffin cups. They will be full and slightly domed.

Add Topping:
In a small bowl, mix sliced almonds with 2 tbsp sugar. Sprinkle evenly over the muffins.

Bake:
Bake for 20–25 minutes or until a toothpick comes out with just a few moist crumbs.

Cool:
Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.

Recipe Tips:

• Pat rhubarb dry if extra juicy to avoid soggy muffins.
• Use muffin liners for easy cleanup and even baking.
• Top with extra almond slices for added crunch.
• Best enjoyed the same day, but still good up to 2 days later.

How to Store & Reheat:

• Room Temperature: Store in airtight container up to 2 days.
• Fridge: Store up to 4 days; bring to room temp before eating.
• Freezer: Freeze up to 1 month. Thaw overnight or microwave 15 seconds.

Nutrition Facts (per muffin, approx):

• Calories: 220
• Sodium: 160 mg
• Protein: 4 g
• Fat: 10 g
• Carbs: 28 g
• Fibre: 1.5 g
• Sugar: 13 g

FAQs:

Is rhubarb low FODMAP?
Yes! Rhubarb is naturally FODMAP-free, making it perfect for IBS-friendly baking.

Can I use frozen rhubarb?
Yes – just thaw and pat dry to remove extra moisture.

Is yogurt low FODMAP?
Only lactose-free yogurt is safe. Stick with full-fat versions for best texture.

Can I skip the almond topping?
Yes – the muffins are still delicious without it, or swap in a light sprinkle of pumpkin seeds.

Are these muffins gluten-free?
Yes – as long as you use a gluten-free flour blend with xanthan gum.

Try More Recipes:

• Low FODMAP Zucchini Muffins
• Low FODMAP Vegan Muffins
• Low FODMAP Protein Muffins