Gluten Free, Low FODMAP Strawberry Chocolate Chip Muffins cover photo
Published: 2019-11-26
Prep time: 20 minutes
Baking time: 25 minutes
Serves: 10
# of Ratings: 2

When I started following a low-FODMAP diet, I struggled to find foods that I could get excited about. All my favorite things — apples, kombucha, even beets — were out, so I was left feeling rather uninspired.

One day I was at a local place that sells smoothies, salads, and juices. I ordered a (heavily modified!) smoothie and noticed a covered plate of “gluten free muffins” by the checkout register. Without another thought, I popped the muffin on my order. These became my new weekly treat! I would call ahead and see what kind of flavor they made that day and, if I liked it, I would stop in and by a muffin. There was even a time that we went in to buy muffins, they were sold out, but the manager offered to make a fresh batch if we hung around town for 15 minutes.

Needless to say, I loved this new treat and routine, but I knew for the sake of my budget and DIY values, I’d have to try them at home! This recipe has gone through much testing & tasting and I’m very excited to present it on the She & Jim blog. If you change up the ingredients or try new flavor profiles, please let us know! Happy muffin making!


  • 1/2 c coconut oil, melted
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 c gluten free 1-to-1 all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c favorite milk (hemp, almond, oat, etc)
  • 1 cup strawberries, sliced up small
  • 1/2 cup dark chocolate chips
  • 2 tsp cinnamon, or to your liking optional sprinkle of nutmeg, pumpkin spice, cardamom


  • Preheat oven to 375 F.
  • Whisk melted oil and maple syrup together until fully combined.
  • Add eggs, one at a time, beating for a few minutes until yellow is slightly lighter in color, then whisk in vanilla.
  • In a separate bowl — whisk together flour, baking powder, and salt.
  • Slowly mix dry ingredients into wet mixture, alternating with the milk.
  • Fold in strawberries and chocolate chips. Make sure that they are evenly combined through the mix, as you can easily get tricked into thinking they’re evenly combined, only to notice inconsistencies once you start pouring the mix into the muffin baking tins!
  • Use a paper towel or rag to smear coconut oil in the muffin tins. Or line with muffin wrappers if you’re into that.
  • Fill batter into muffin tins so that the batter mounds just over or to the line of the top of the muffin tin depression
  • Bake 20-25 minutes, until the top is only starting to become golden brown, and an inserted toothpick comes out clean.

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Adventure travel blog by James Simone & Sheila Murray. Travel along with them on their backpacking trip(s) as they actively explore the American West, Europe and beyond:

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