Low FODMAP Classic Chocolate Chip Muffins

Total time40 min

Prep time15 min

Cook time20 min

Low FODMAP Classic Chocolate Chip Muffins

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled slightly
2 large eggs
1 cup whole milk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips, divided

Instructions

1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.

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