Low FODMAP Vegan Cranberry Orange Muffins
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround 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 tipChoose 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)
- 1 tbsp fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1/4 teaspoon per serving, so it is likely fine.
- 1 tbsp orange zest (from about 1 large orange)
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, halved
Ingredient noteA serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
For topping
- 1 tbsp organic cane sugar, for topping (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners.
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