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 🙂
You may also love:
- Low-FODMAP Brownie Mix Cookies using Happy Baking mix
- Low-FODMAP Chocolate Chunk/Chip Cookies
- Low-FODMAP Double Chocolate Chewy Flourless Fudge Cookies
- Low-FODMAP Chocolate Cake Pops
- Low-FODMAP Chocolate Chip Muffies (Panera Copycat)
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!
