Low FODMAP serve
These delicious low FODMAP Chocolate Muffins are perfect for bake sales, afternoon tea, and special occasions. Made with decadent dark chocolate, these chocolate muffins only take 20 minutes to bake. Topped with an easy 2 ingredient chocolate ganache, have fun decorating these muffins with your favourite low FODMAP sweets or low FODMAP fruits such as raspberries for a refreshing burst of flavour amongst the rich chocolate. Whip these up on a Sunday afternoon or during the school holidays and enjoy throughout the week. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
For the muffins
1 ⅓ cups Lo-Fo Pantry Baking Mix
¼ teaspoon baking soda
2 teaspoon baking powder
¾ cup unsweetened cocoa
⅛ teaspoon salt
75g room temperature butter
1 cup caster sugar
¼ teaspoon vanilla extract
1 cup almond milk
For the chocolate ganache icing
150g dark chocolate chips
½ cup almond milk
Preheat the oven to 160C and line a 12 capacity muffin tray with cupcake liners.
Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.
Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the almond milk, stirring in-between until a thick mixture forms.
Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full.
Bake in the oven for 15-20 mins or until a skewer inserted comes out clean.
Meanwhile to make the ganache, melt the dark chocolate chips and use a fork to whisk in the almond milk. Cover and place in the fridge to cool down.
Once cool, spoon it into a large mixing bowl and use electric beaters to whip it, aerating the ganache.
Once the Chocolate muffins are completely cooled, top with ganache.
Recipe developed by Shelley Judge.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet