Low FODMAP Corn Muffins
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!I’m all for making new traditions – scrapping the ones that don’t serve you any more in favor of new things. Hey, if you do it more than once, it can count as tradition, right? That’s how I feel about these corn muffins. I’ve made them two years in a row, so by now, they’re tradition, right? I started making Low FODMAP corn muffins. They are gluten-free, dairy-free, and vegan with the recipe I have down below, but they are also pretty easy to tailor to what you like. Want to use glutinous flour? Go for it! LIke a real egg? Throw that in!
The recipe includes Low FODMAP ingredients that should be suitable for anyone following the diet, according to Monash. By the way, if you’re looking for an awesome guide to help you figure out what foods to eat on the go, I recommend their Low FODMAP Diet App (and no, I don’t get paid to say this, I just love them!) My family inhaled these, so it was pretty obvious they couldn’t tell that there was anything different about them.
Low FODMAP Corn Muffins – Ingredients
- 1 cup gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
- 1 cup cornmeal
- 1/3 cup cane sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 Bob’s Red Mill Gluten-Free Egg Replacer (or 1 egg)
- 1 cup almond milk, or other milk of choice
- 1/4 cup olive oil
Directions
Preheat the oven to 400 degrees. In a small bowl, prepare the egg replacer, if you’re using it, following the directions on the bag. Set aside. In a large bowl, sift in gluten-free flour, cornmeal, cane sugar, salt, and baking powder. Whisk to combine until mixture is uniform.
In a medium bowl, mix together prepared egg replacer, almond milk, and olive oil. Add the wet ingredients to the bowl of dry ingredients. Stir until the batter is combined, but don’t stir too long. You want to avoid the batter getting tough.
Grease a muffin tin and fill each cup about ½ to ⅔ of the way up. If you’re using a regular-sized muffin tin, bake the muffins for 15 minutes or until a toothpick comes out clean in the middle. If you’re using a smaller muffin tin, you may want to adjust the cook time.
