Does anyone else use baking as a way to relax? I find baking such a relaxing hobby and I always feel amazing after making something new for my family and I to enjoy! So after quite a stressful week back at the summer camp, I decided that it was time to relax by creating a new muffin recipe.
Just last week at my graduation ball, I was served a delicious dessert that mainly consisted of dark chocolate and raspberries! My dessert was different from everyone else because it was gluten free but I definitely had the best one. Everyone was so jealous of my delicious dessert!
Anyway, this amazing flavour combination got me thinking and I decided that I wanted to try and come up with a dark chocolate chip and raspberry muffin recipe. So when I had a stressful week, yesterday was the perfect opportunity!
I had never made muffins before (I only ever make cupcakes), so I looked up a chocolate chip muffin recipe online (by the Little Sweet Baker) and then adapted it to create a low FODMAP and gluten free dark chocolate chip and raspberry muffin recipe! Im so glad that I did because these taste amazing but are so quick and easy to make too. They’d be perfect for some mid week baking when you need a chocolate fix but don’t have hours and hours to bake something delicious or even as a morning snack to carry to work!
What’s even better about this recipe is that they can be really easily adapted to be dairy/lactose free too by just substituting the milk and chocolate for dairy/lactose free options! Luckily for you, this recipe can be enjoyed by anyone, not matter your intolerances!
If you’d like to give these low FODMAP and gluten free dark chocolate and raspberry muffins a go then just follow the recipe below to be rewarded with some delicious treats!
Low FODMAP and gluten free dark chocolate chip and raspberry muffins (makes about 15 muffins)
You’ll need:
- 300g gluten free plain flour
- 1 tbsp baking powder (gluten free if necessary)
- 1 tsp bicarbonate of soda
- a pinch of salt
- 110g butter (melted or very soft)
- 150g granulated sugar
- 2 eggs
- 250ml lactose free butter milk (add 1 tbsp of white vinegar to lactose free milk and allow to sit for 5 minutes)
- 100g dark chocolate chips (lactose/dairy free if necessary)
- 100g frozen raspberries
Method:
- Preheat your oven to 220*c and grease your muffin tray (or very strong muffin cases).
- Combine the gluten free flour, baking powder, bicarbonate of soda, salt and chocolate chips in a large bowl.
- In another bowl, combine the wet ingredients (melted/very soft butter, eggs, lactose free butter milk) and the sugar. Gently whisk together until ingredients are well combined.
- Add the dry ingredients to the wet ingredient mixture in stages. Fold together until combined. Be careful not to over mix as this will result in heavy muffins.
- Very gently, fold in the frozen raspberries.
- Divide the muffin batter between the greased muffin tray. Be sure to fill each cup with just enough mixture to fill it to ensure a nice muffin top!
- Bake the muffins for 5 minutes at 220*c and then reduce the heat to 190*c and bake for a further 15 minutes or until the muffins bounce back when touched.
- Allow to cool before popping out of the muffin tray. Enjoy!
Thanks for reading my latest post and I hope you really enjoy making your very own low FODMAP and gluten free dark chocolate chip and raspberry muffins! If you do give this recipe a try, please show me your tasty creations by tagging me on Instagram using @learningtolovelowfodmap.
Hope you enjoy them just as much as I do!
Amy xx
Learning to Love Low FODMAP 