Ingredients

The following ingredients have 15 Servings
  • 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour,
  • 1 cup (198 g) sugar
  • 1/2 cup (43 g) sifted natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon instant espresso powder
  • 1 teaspoon salt
  • 10- ounces (280 g) semisweet chocolate chips, (divided)
  • 1 cup (245 g) plain lactose-free yogurt
  • 1/2 cup (120 ml) lactose-free whole milk, (at room temperature)
  • 1/2 cup (120 ml) neutral vegetable oil, such as canola, rice bran or sunflower
  • 1 large egg, (at room temperature)
  • 1 teaspoon vanilla extract

Instruction

  • Position rack in center of oven. Preheat oven to 375°F/190°C. Coat the tops and insides of 15 standard muffin cups or about 40 mini muffin cups with nonstick spray. Alternatively, line with fluted paper muffin liners.
  • In a large mixing bowl whisk together the flour, sugar, cocoa, baking soda, espresso powder and salt to aerate and combine. Whisk in about three-quarters of the chocolate chips; set aside.
  • In a separate bowl, whisk together the yogurt, milk, oil, egg and vanilla until combined and smooth. Pour this liquid mixture over the dry mixture and stir and whisk until batter is just blended.
  • Fill prepared muffin pans about three-quarters of the way full and top each muffin with a few chocolate chips.
  • Bake for about 20 to 25 minutes for standard sized muffins and about 15 to 18 minutes for the minis. In either case a toothpick inserted into the center should come out with a few crumbs clinging.
  • Cool pans on racks for 10 minutes, then unmold muffins onto racks to cool completely. Muffins can be stored at room temperature in an airtight container for up to 3 days. You can also freeze them in a ziptop bag for up to 1 month.