10 Delicious Low FODMAP Muffin Recipes You Need to Try

Low FODMAP muffins are a tasty solution for anyone following a low FODMAP diet. These muffins are made with ingredients that are easy on the tummy, giving you a delightful treat without the discomfort. Perfect for breakfast or a snack, they come in various flavors, ensuring there’s something for everyone while keeping your gut happy.

Lemon Poppy Seed Muffins with Sunflower Oil

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Lemon poppy seed muffins are a delightful treat that burst with citrus flavor. They are light, moist, and perfectly balanced with a hint of sweetness. Made with sunflower oil, these muffins are not only low FODMAP but also simple to whip up, making them an excellent option for a quick breakfast or snack.

The bright lemon zest and poppy seeds add a lovely texture and refreshing taste that can brighten anyone’s day. These muffins come together easily, so even novice bakers can impress their friends and family with a batch of these tasty goodies!

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon poppy seeds
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup sunflower oil
• 1 cup lactose-free milk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, beat the sugar and eggs until light and fluffy. Add in the sunflower oil, lactose-free milk, lemon zest, and lemon juice; mix well.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

Carrot Muffins with Ginger and Nutmeg

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These carrot muffins bring a delightful twist to your snack time. Packed with the natural sweetness of carrots, they also feature the warm spices of ginger and nutmeg for a cozy flavor. They are easy to whip up and perfect for breakfast or a midday treat.

With their soft texture and aromatic scent, these muffins are sure to please. Plus, they fit into a low FODMAP diet, making them a great option for those with dietary restrictions.

Ingredients

• 1 cup grated carrots
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/3 cup vegetable oil
• 1/2 cup almond milk (or lactose-free milk)
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the grated carrots, brown sugar, maple syrup, vegetable oil, almond milk, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, ginger, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool before serving.

Blueberry Almond Muffins with Coconut Flour

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These Blueberry Almond Muffins with Coconut Flour are a delicious treat that everyone can enjoy. They are moist, slightly sweet, and packed with juicy blueberries, making them a perfect snack or breakfast option. The use of coconut flour adds a unique twist, giving the muffins a light texture while keeping them low in FODMAPs.

Making these muffins is simple and fun! With just a few ingredients and easy steps, you’ll have a batch of delightful muffins ready to go. They’re great for meal prep or a quick grab-and-go option when you’re in a rush.

Ingredients

• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix together the coconut flour, baking soda, and salt.
3. In another bowl, combine almond butter, maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups and sprinkle sliced almonds on top.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool before serving.

Banana Oat Muffins with Maple Syrup

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These Banana Oat Muffins are a delightful treat that combines the natural sweetness of ripe bananas with the hearty texture of oats. They are moist, fluffy, and have a hint of maple goodness that makes each bite special. Plus, they’re simple to prepare, making them a great choice for a quick breakfast or snack.

Perfect for those following a low FODMAP diet, these muffins are both satisfying and flavorful. With just a few ingredients and easy steps, you can whip up a batch that everyone will enjoy, regardless of dietary restrictions.

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix well until smooth.
3. Add the rolled oats, almond flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
4. Pour the batter evenly into the muffin tin, filling each cup about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Apple Cinnamon Muffins with Chia Seeds

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These Apple Cinnamon Muffins with Chia Seeds are a delightful treat that’s both comforting and healthy. The sweet, warm flavors of cinnamon and apple create a cozy atmosphere, making them perfect for breakfast or a snack. Plus, they are easy to whip up, so even novice bakers can enjoy freshly baked goodness without the fuss.

With the addition of chia seeds, these muffins are not only delicious but also packed with nutrients. They provide a nice crunch and a boost of omega-3 fatty acids. Whether you’re on a low FODMAP diet or just looking for a healthier muffin option, these are sure to satisfy.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup unsweetened applesauce
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• 1 cup diced apples (peeled and cored)
• ¼ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the applesauce, maple syrup, vanilla, and chia seeds until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples and walnuts, if using.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring them to a wire rack.

Chocolate Chip Muffins with Lactose-Free Yogurt

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These Chocolate Chip Muffins are a delightful treat that bring a burst of flavor with every bite. They are soft, moist, and packed with chocolate chips, making them perfect for satisfying any sweet tooth. What makes these muffins really special is the use of lactose-free yogurt, which adds a creamy texture while keeping them friendly for those with lactose sensitivities.

Making these muffins is a breeze, so don’t worry if you’re not an expert baker. With just a few simple steps, you’ll have a batch ready to enjoy. They’re great for breakfast, a snack, or even dessert!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup lactose-free yogurt
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, egg, lactose-free yogurt, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!
5. Fold in the chocolate chips, reserving a few to sprinkle on top.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the reserved chocolate chips on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Pumpkin Spice Muffins with Pecans

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These pumpkin spice muffins are a delightful treat, perfect for fall! With their warm, spiced flavor and crunchy pecans, they make a tasty snack or breakfast option. Plus, they are simple to whip up, making them a great choice for both experienced bakers and those just starting out.

The combination of pumpkin and spices creates a comforting taste that will have everyone asking for more. These muffins are not only delicious but also cater to those following a low FODMAP diet, ensuring that everyone can enjoy a flavorful bite without worry.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, spices, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
6. Divide the batter evenly among the muffin cups and sprinkle extra pecans on top.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before enjoying.

Zucchini Muffins with Cinnamon and Walnuts

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Zucchini muffins are a delightful treat that blend sweet and savory flavors seamlessly. With the subtle taste of cinnamon and the crunch of walnuts, each bite is a cozy experience. These muffins are also low FODMAP, making them a great choice for those with dietary restrictions.

They’re simple to make, requiring just a few ingredients and minimal prep time. Perfect for breakfast or a snack, these muffins can be enjoyed fresh out of the oven or stored for later. Let’s get baking!

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the eggs, maple syrup, vegetable oil, vanilla extract, and grated zucchini.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts, reserving a few for topping.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle reserved walnuts on top.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Peanut Butter Muffins with Dark Chocolate

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These peanut butter muffins are a delightful treat that combines the rich, nutty flavor of peanut butter with the indulgence of dark chocolate. They are moist, fluffy, and packed with protein, making them a great snack or breakfast option. Plus, they fit perfectly into a low FODMAP diet, which means everyone can enjoy them without any worries!

Making these muffins is as easy as mixing the ingredients and popping them in the oven. In just a short time, you’ll have delicious muffins that not only satisfy your sweet tooth but also provide a wholesome alternative to traditional baked goods. Let’s get started with the recipe!

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1/4 cup dark chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a mixing bowl, combine the peanut butter, maple syrup, and almond milk until smooth.
3. Add the egg and mix until well incorporated.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the dark chocolate chips.
7. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Savory Spinach and Feta Muffins

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These savory spinach and feta muffins are a delightful twist on traditional baked goods. They are packed with fresh spinach and rich feta cheese, giving you a burst of flavor in every bite. Simple to make, these muffins are perfect for breakfast, a snack, or even a light lunch. Plus, they fit perfectly into a low FODMAP diet!

With a soft and fluffy texture, these muffins combine the earthiness of spinach with the tanginess of feta cheese, making them a great addition to your meal prep. They are easy to whip up, requiring just a few steps and common ingredients. Enjoy them warm or at room temperature, and feel free to customize with your favorite herbs!

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 ½ cups gluten-free flour blend
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 1 cup lactose-free milk
• ¼ cup olive oil
• 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the eggs, lactose-free milk, and olive oil until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped spinach, feta cheese, and oregano.
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool for a few minutes before removing from the tin. Enjoy warm or at room temperature!