Gluten & Dairy Free Muffins

Recently my mum has become low fodmap, meaning there’s a whole load of food she can’t have anymore. Two things happen to be gluten and dairy. This is making meal times a bit more interesting, and as I live at home I sort of follow the low fodmap diet, although dairy and gluten are two things that aren’t completely out of my diet. My mum’s been looking for replacements to some of her favourite things, and one thing she found on the low fodmap website is a recipe for gluten and dairy free muffins. She whipped up a batch (complete with apron on, very mumsy style), and I thought they were pretty amazing and wanted to share them incase anyone is gluten, dairy free, or just trying to cut back on things like me.


What you’ll need:
  • 135g oats, rolled or quick cook (like ready break)
  • 150g spelt flour, white or wholemeal
  • 2 teaspoons baking powder
  • 150g raw castor sugar
  • 2 eggs
  • 125g mild flavoured oil, such as grapeseed
  • 200ml milk, plain yoghurt or butter milk – lactose free if required
  • 1 teaspoon vanilla extract
  • Ingrediants – for this batch my mum made two different kinds, 1 with 1 ripe banana mashed and 1/4 cup dark chocolate chips, and the other batch with 1/2 cup fresh or frozen raspberries – but you can use anything you’d like.

What you need to do:
  • Preheat over to 180 degrees (160 for fan forced) and line a 12 cup muffin pan with muffin papers
  • Blend the oats in a small food processor to make course flour. Add to sifted spelt flour and baking powder, and sugar a large mixing bowl.
  • Combine eggs, oil, milk, and vanilla – mix well. Add to dry ingredients a mix until just combined.
  • Spoon half the batter into muffin papers – if you were making the raspberry ones this is where you would press the raspberries into the batter and swirl a little with a table knife.
  • If you were making the banana and chocolate ones this is where you would gently fold in the mashed banana and chocolate chips to the remaining batter; spoon into the muffin papers and add a few extra chocolate chips to the top of each one
  • Bake for 20-25 minutes or until golden. Allow to cool
  • Eat

Similar Posts

  • | |

    Instagramming #3

    1. Real Technique Brushes, 2. Went a bit mad in Lush, 3. Clean room, 4. Dinner, 5. Makeup storage, 6. Road Trips, 7. Nail Envy, 8. Business cards, 9. Concoctions Shampoo, 10. Nail Varnish Storage, 11. Wine o’clock, 12. Wreck This Journal.    You can follow me under ‘lisahh_jayne’. Hope you’ve all been having a good week!

  • Hotel Chocolat Advent Calendar

    December is one of my favourite months because of Christmas, and it’s also the month where it’s completely acceptable to eat a small piece of chocolate everyday for my breakfast, hurrah! Most years I can rely on my mum to get me your typical rubbish chocolate advent calendar, or the occasional Hello Kitty one, but this year she…

  • Hope & Glory Coffee

    My other half is a huge coffee lover. He frequently brews coffee beans at the weekend, making our small little flat smell amazing. I’ve never been a huge coffee drinker, I like the occasional Starbucks or an instant coffee if I need an afternoon pick me up. However, you can really taste the difference between…

  • Cocio One Chocolate Milk

    I love chocolate milk, I’m terrible for it. Whenever I’m out and see the option of chocolate milkshakes, or even in my local corner shop, I just can’t resist it. Luckily I can behave a bit more at home, as we never have any milk in as my mum’s lactose intolerant, so a rare chocolate…