muffin 2

This recipe makes a large batch of mini muffins, which taste really rich and oatey – and are delicious warmed up before eating. They make a great high fibre low FODMAP breakfast treat.  You can add any fillings you like – we had lots of dried fruit to use up! The wet mix can also be made up of either yogurt, milk or a dairy alternative such as soya, oat, rice or nut milks or yogurt, dependant on your level of elimination. Recipe adapted from http://www.lowfodmap.com/oatbran-muffins/.

135g Oatbran
110g Gluten/Wheat free flour (we used Doves Organic self raising)

40g Ground Almonds (Almond cut off is 12 grams per serving)
110g Light soft brown sugar
1 large tablespoon of dark runny honey
2 eggs
125ml Flavourless oil (we used Rice Bran oil)
200ml milk and yogurt mix (we used plain yogurt and almond milk)
1-2 teaspoon vanilla extract

Flavour (adapt your own!):
1 teaspoon mixed spice or cinnamon
100g Mixed fruits (we used raisins, pineapple, coconut and papaya)

Pre-heat oven to 180c. Line a muffin tray with paper cases (makes 12 large or around 20 small)

Mix all of the dry ingredients together in a bowl.

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Mix all of the wet ingredients (oil, yogurt, milk, vanilla, honey and eggs) together in a jug and slowly mix into the dry ingredients. Add in the dried fruit or additional flavours (i.e. fruit, chocolate)

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Once well mixed, the mixture should be quite runny – more so than a normal cake mixture.


Spoon the mixture into the cake cases, not filling too high!

Bake for around 12 minutes or until golden brown on the top.


Preparation time: 15 minutes
Cooking time: 12-15 minutes

This is an easy and really yummy recipe, give it a go and enjoy with a nice coffee one morning :) …….



Lee is a UK Registered Dietitian who worked as a researcher at King’s College London University researching the low FODMAP diet for irritable bowel syndrome (IBS). Previously Lee worked for the NHS with many years’ experience of treating IBS. Lee has run a popular blog www.rmdietetic.com on the low FODMAP diet since 2013 where you can learn all about his experiences of following the low FODMAP diet, find information on the research behind the diet, the practicalities of implementing the diet along with low FODMAP meal and baking recipes. This year Lee has published the first ever book dedicated to the reintroduction phase of the low FODMAP diet. More information on the book entitled ‘Re-challenging and Reintroducing FODMAPS: A self-help guide to the entire reintroduction phase of the low FODMAP diet’ can be found on the website www.reintroducingfodmaps.com

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