Low FODMAP Vegan Chocolate Chip Muffins

Total time40 min

Prep time15 min

Cook time20 min

4.8

(15)

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
3 tbsp water

For the muffins

2 cups all-purpose flour
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 organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup vegan chocolate chips, plus 2 tbsp for topping

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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