The BEST Low-FODMAP Double Chocolate Ricotta Muffins; Gluten-free

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Recently one of my readers requested a recipe for chocolate muffins with chocolate chips.  Since I already have a low-FODMAP Double (or Triple) Copycat Starbucks Chocolate Loaf recipe, and a low-FODMAP Chocolate Chip/Chunk Muffin recipe, I realized that I should add a recipe for some amazing, moist, double chocolate-y muffins.

These low-FODMAP Double Chocolate Muffins have the addition of ricotta cheese, which adds a richness, and softness to the muffins.  Plus, you mix it all by hand!  Super simple and so good.  I adore this recipe 🙂

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Or over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


The Best Low-FODMAP Double Chocolate Ricotta Muffins; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12 muffins

Prep time: 10 min

Bake time: 15-20 min *since ovens vary, yours may take more/less time.  Check your doneness about 3 minutes prior to the end time to ensure they don’t overbake

Total time: 25-30 min

Bake: 350 F

Modified from: “Gluten-Free Baking Classics”, Annalise G. Roberts

Ingredients

  • 1 & 1/4 cups all-purpose low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend for all my baking- check out my low-FODMAP bake off to see why!)
  • 1/4 cup (24 g) unsweetened cocoa powder
    • 8 g is one low-FODMAP serving
  • 1/2 cup granulated sugar
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup (120 g) dairy-free, semisweet chocolate chips, plus extra for sprinkling, if desired
    • 30 g is one low-FODMAP serving
    • We enjoy a LOT of chocolate chips in my house but feel free to use 1/2 cup if you prefer it less ‘packed’
  • 1 large egg
  • 1/2 cup ricotta cheese (full fat or low fat)
    • 2 tablespoons (40 g) is one low-FODMAP serving
    • I used full fat ricotta, but both should work well
  • 2/3 cup low-FODMAP milk (ex: 2% lactose-free or unsweetened almond milk)
  • 2 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • Coarse sugar, for sprinkling on top or extra chocolate chips (optional)
  • Baking spray and paper liners for muffin tin

Directions

  • Preheat oven to 350 degrees F and place rack in center of oven
  • Spray 12 well muffin pan with baking spray and line with paper liners
  • In a large mixing bowl, combine low-FODMAP flour, cocoa, sugar, baking powder, baking soda, xanthan gum and salt
  • Stir in chocolate chips
  • In a second medium mixing bowl, whisk egg, then stir in ricotta, low-FODMAP milk, oil, and vanilla together. Blend well by hand.
  • Pour the milk mixture into the low-FODMAP flour mixture and combine until well blended. Do not over mix.
  • Spoon batter evenly into the prepared muffin cups, then sprinkle with coarse sugar or extra chocolate chips, if desired
  • Bake for 15-20 minutes or until toothpick inserted in center of a muffin comes out clean and the surface springs back slightly. As ovens vary, yours may take more or less time
  • Let cool in pan 10 minutes, then remove from pan to cool on a wire rack
  • Muffins may be stored in a tightly sealed plastic container in the refrigerator, or can be wrapped in plastic then foil and stored in freezer for up to three weeks (if they last- they never do at my house!)

This is literally the first one I ate- look at those amazing chips and gorgeous texture!

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