Low FODMAP Zucchini Muffins

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These low FODMAP zucchini muffins are soft, fluffy, and full of cozy spice. Grated zucchini keeps them moist without adding FODMAPs. With a base of gluten-free flour and the option to add FODMAP-friendly nuts or dark chocolate, they’re a perfect everyday snack or breakfast. Great for using up garden zucchini and gentle on your gut.

Ingredients Needed:

• 2 large eggs: bind and lift the batter.
• 1⅓ cups sugar (270g): sweetens and helps texture.
• 2 tsp vanilla extract: adds flavor depth.
• 3 cups grated zucchini (360g): use fresh and squeeze out excess liquid.
• ¾ cup unsalted butter, melted: makes muffins tender.
• 2¾ cups gluten-free flour (400g): use a grain-based low FODMAP blend.
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp kosher salt
• 1 cup walnuts or dark chocolate chips (optional): skip raisins or cranberries for FODMAP safety.

How To Make Low FODMAP Zucchini Muffins:

Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Grease a 12–18 muffin pan or line with paper cups.

Make the Batter:
In a large bowl, beat the eggs. Stir in sugar, vanilla, grated zucchini, and melted butter.

Mix Dry Ingredients:
In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Combine:
Stir dry ingredients into wet. Mix gently until just combined. Fold in walnuts or dark chocolate if using.

Fill Muffin Cups:
Spoon batter into prepared muffin tins, filling each cup to the top.

Bake:
Bake for 22–30 minutes until golden brown and a toothpick comes out clean.

Cool:
Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Recipe Tips:

• Squeeze zucchini to remove excess water – it helps the texture.
• Use a low FODMAP gluten-free flour – avoid grain-free blends.
• Add dark chocolate or walnuts for a little crunch – skip dried fruit.
• Don’t overmix or muffins may turn dense.

How to Store & Reheat:

• Room Temperature: Store in airtight container up to 3 days.
• Fridge: Lasts 5 days.
• Freezer: Freeze up to 2 months. Thaw overnight or warm gently in microwave.

Nutrition Facts (per muffin, approx):

• Calories: 220
• Sodium: 160 mg
• Protein: 4 g
• Fat: 10 g
• Carbs: 28 g
• Fibre: 2 g
• Sugar: 12 g

FAQs:

Are zucchini muffins low FODMAP?
Yes – when made with gluten-free flour, no dried fruit, and in moderate portions.

What can I add instead of raisins?
Try dark chocolate chips, chopped walnuts, or a handful of blueberries.

Can I make these dairy-free?
Yes – swap butter for melted coconut oil or a neutral oil like canola.

Can I reduce the sugar?
Yes! You can use ¾–1 cup sugar or a low FODMAP sweetener like maple syrup.

Is all-purpose flour low FODMAP?
No – use a grain-based gluten-free blend to stay FODMAP-compliant.

Try More Recipes:

• Low FODMAP Vegan Muffins
• Low FODMAP Protein Muffins
• Low FODMAP Oatmeal Muffins