These are delicious Muffins that are not only Low FODMAP, but also gluten free, dairy free, sugar free and sin free!
They’re made using coconut oil which is a healthy fat for those of you watching your diets but also a great alternative to dairy for those on the FODMAP diet.
If you have identified that coconut or coconut oil is an irritant for you, then try replacing this with olive spread or a dairy free butter as an alternative.
Serves 6 or more.
250 grams coconut oil
250 grams sieved spelt organic flour
2 tbsp Splenda
Zest and juice 3 lemons
1/2 tsp bicarbonate of soda
100 grams Raspberries (I use frozen for ease, these can be put into the mixture frozen if you don’t have time to defrost them)
Preheat the oven to 180 degrees Celsius and line your muffin tins.
Cream the coconut oil with the Splenda in a bowl and add your lemon zest. Beat until the coconut oil is a smooth paste.
Add a tablespoon or so of flour and then an egg and slowly fold, repeat until all the flour and eggs are in the mixture. Then add your bicarbonate and ensure everything is evenly mixed.
Slowly mix in the Raspberries and lemon juice – it may seem a lot of lemon but don’t worry, this ensures the Muffins stay light and fluffy but also keeps them moist and lemony!
Spoon your mixture into the muffin cases and bake for 30-40 minutes until well risen and a knife comes out clean.
Please note that your Muffins won’t brown on top as much as a normal one due to the Splenda being used instead of normal sugar. It does not caramelise the same, hence the lack of brown colouring on the top.
*This recipe has been assessed by Joanna Baker at Everyday Nutrition as being suitable for a Low FODMAP Diet at one serve.
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