Fody's Gluten-Free Apple Cinnamon Muffins with Walnuts and Raisins

These easy gluten-free apple muffins are also low FODMAP and lactose-free. And they contain a low FODMAP serving size of apple, which is 20 g. One whole apple is about 225 g. By the time you core it, it is much less. That amount divided amongst the 12 muffins creates a low FODMAP apple muffin. I like to leave the peel on for color and flavor. The nuts and raisins, by the way, are also in low FODMAP serving sizes. You will be creating a faux buttermilk by combining lactose-free whole milk and lemon juice. These buttermilk muffins make for a very tender crumb.

Preheat oven to 350°F (180°C). Coat the insides of 12 muffin wells with nonstick spray; set aside. (You can also line your muffin wells with fluted paper cups, if you like).

Combine the milk and lemon juice in a medium bowl and allow to sit and thicken for 5 minutes. This is your buttermilk substitute. Whisk in the oil, brown sugar, egg and vanilla until smooth and well combined.

In a separate medium bowl whisk together the flour, baking powder and soda, salt and cinnamon until aerated and combined. Make a well in the center and pour in the wet mixture and stir until a few floury streaks remain, then fold in chopped apple, walnuts and raisins. This is your low FODMAP, gluten-free dough.

Divide gluten-free dough into prepared pan(s). Bake for about 15 to 20 minutes or until a toothpick shows a few crumbs clinging (but just a few). Cool on rack for at least 5 minutes, then unmold directly onto rack. Gluten-free apple muffins can be served warm or at room temp. Store in airtight container for up to 3 days. After cooling they may also be placed in heavy zip-top bags and frozen for up to a month. They defrost very quickly.