Lemon Muffins – Gluten-free & low FODMAP

Lemon Muffins - Gluten-free & low FODMAPJulia Child quoteMy muffins are definitely getting better. I adapted these ones from a recipe at The Balanced Platter for lemon and coconut cupcakes. I left off the icing because of the overload of sugar and removed the coconut because I had none left. They are soft and moist which is more than I can say for some of my early gluten-free attempts. One of the issues with gluten-free baking is that it doesn’t last longer than a few days so it is a good idea to freeze them individually and use them as you need them. If you are taking one to work for morning tea like me, it will have defrosted by the time you need it. If you have a hankering to eat one immediately, then pop it in the microwave and it will come out soft and delicious. By the way, you can buy the brown rice flour here and potato starch here.

My husband is confused about what I can eat and what I can’t and marinated a pork loin in a garlic mixture on Friday night. I took two bites before I realized and freaked out – with reason because there was a reaction, which is only just righting itself today, Sunday. I have now made a chart for him. You can see it below the recipe. This is according to the book, Food Intolerance Management Plan by Dr Sue Shepherd, who is considered a forerunner authority on the low FODMAP diet and works together with the Monash University which does some of the most cutting edge research on food intolerances.

Lemon Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 125g butter
  • ⅓ cup cane sugar
  • 2 eggs
  • zest and lemon juice of 1 lemon
  • 1 cup brown rice flour
  • ¼ cup potato starch
  • 2 tsp baking powder
  • ½ cup Greek yoghurt
  1. Preheat oven to 180°C/350°F.
  2. Butter a muffin tin for 12 muffins.
  3. Cream butter and sugar together until fluffy.
  4. Add the eggs one at a time and mix well.
  5. Add the zest and lemon juice and mix.
  6. Sieve together the flour and baking powder into the wet ingredients and mix together.
  7. Add the yoghurt and mix.
  8. Spoon into the muffin tins and bake for 25 minutes until cooked.
  9. Leave to cool for 10 minutes before removing to a cooling rack.
  10. These will keep for 2-3 days or you could freeze them individually for when you need them.

Low FODMAP Chart of allowed foodsLemon Muffins - Gluten-free & low FODMAPAfternoon Tea - cookbook for food intolerances

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  1. says

    I agree with Charlie — that really is a shame about the pork. The low FODMAP chart is informative — so interesting that tomatoes are OK, since so many people react badly to them. Anyway, these muffins looks terrific! Love the light in the top photo.

    • says

      It was lovely and tender too so he was a bit upset but he and Dario enjoyed it. I like the light when it’s like that in photos too but Foodgawker doesn’t. LOL.

  2. says

    Your husband must have felt awful when you got ill. The pork sounds good but not if it makes you sick. That’s for that list of what to eat and more importantly what to avoid.

    Your lemon muffins look so good with a lovely crust.

    • says

      He was rather annoyed, actually, because he thought he had cooked a nice dinner. He has the list now so all should go smoothly from now on.

  3. Candance says

    I’m not a fan of the flavor of brown rice flour, do you have another gluten free flour you can recommend to make these with?

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