Challenges, challenges, challenges.
Since Greg was diagnosed with IBS, we have been faced with quite a bit of challenges of the food variety. Once the elimination phase of his low FODMAP diet ended, we slowly started re-introducing foods to see what he can and cannot tolerate. He seems to be doing quite well in terms of eating some of the foods that are not considered to be low FODMAP, such as beans, onions, garlic, apples and other items.
On the other hand, there are some foods that have not been tolerable. So far the main symptom-causing culprits seem to be products containing wheat, barley and rye as well as certain dairy products with high levels of lactose. Therefore, he has been mainly following a gluten-free/semi-dairy-free diet and avoiding other of his known trigger foods, such as beets and sweet corn.
Part of managing IBS is figuring out which foods are okay to eat and in what quantities. Since every person is different, it can be quite challenging to determine this. There is a lot of trial and error.
So that brings me to the creation of these Gluten-Free Chocolate Chip Muffins, which also happen to be low FODMAP. Since butter is acceptable on the low FODMAP diet, my main challenge was substituting the milk with a non-dairy alternative that would allow the muffins to remain soft and moist.
Enter the star of this recipe: COCONUT MILK!
I decided to use the So Delicious “Lite” Culinary Coconut milk since it still has a pretty high fat content compared to dairy milk, which contributes to keeping muffins nice and moist.
I also chose to use dairy-free dark chocolate chips instead of semi-sweet so that the chocolate would be considered low FODMAP (even though Greg happily ate the semi-sweet chocolate chunks in my Gluten-Free Oatmeal Chocolate Chunk Cookies without any incidents). Plus, I don’t know about you, but I really LOVE dark chocolate!! 🙂
The experiment was a success! Everyone enjoyed these Gluten-Free Chocolate Chip Muffins including the gluten and dairy eaters in our family! 🙂
To make these muffins, start by preheating your oven to 375° F and line your muffin pan with baking cups.
Next, start the batter. You’ll be excited to know that this batter is made in one bowl for easy clean up! Using a spoon, mix together butter and sugar in a large bowl, making sure there are no lumps. If you want to make this recipe totally dairy-free, you can use a butter substitute.
Then, lightly whisk in eggs, coconut milk and vanilla extract.
Now, add flour, baking powder and salt to the bowl. Using a spoon, mix until combined.
After you fold in the chocolate chips, spoon batter into the baking cups and place the muffin pan on a cookie sheet for added protection before baking.
Bake muffins for 20-25 minutes. Cool and enjoy!
- 1 stick unsalted butter + 2 tablespoons (10 tablespoons or ½ cup + 2 tablespoons), softened, but not melted
- ¾ cup organic cane sugar
- 2 large eggs
- ¾ cup light coconut milk
- 1 teaspoon vanilla extract
- 2 cups Bob's Red Mill "Gluten Free, 1 to 1 Baking Flour"
- 2 teaspoons baking powder
- ½ teaspoon salt
- 9 oz. dark chocolate chips (I used Enjoy Life brand)
- Preheat to 375° F.
- Line muffin pan with 12 baking cups.
- Using a spoon, mix together butter and sugar in a large bowl, making sure there are no lumps.
- Lightly whisk in eggs, coconut milk and vanilla extract.
- Add flour, baking powder and salt to the bowl. Using a spoon, mix in until combined.
- Fold in chocolate chips.
- Spoon batter into each of the baking cups until all is used.
- Place muffin pan on top of a baking sheet and bake for 20-25 minutes, turning pan 180° halfway through. Muffins are done when a toothpick inserted in the center comes out clean.
- Transfer to wire rack to cool.