Low FODMAP Cornbread Muffins

Add a lil’ southern charm to your meal with this a-maize-ing cornbread. These mouth-watering muffins pack a powerful punch to your tastebuds rather than to the gut. While sweet corn may be high in FODMAP, cornmeal is a gut-friendly ingredient that you can feel confident about eating. It’s a versatile pantry staple that can get transformed into familiar favorites such as polenta, grits, cookies, bread, and more. Plus, its fiber content can help improve both mealtime satiety and bathroom success, making it the ultimate win-win! Unlike store-bought alternatives, this recipe skips the symptom-triggering buttermilk or heavy cream and instead relies on plant-based alternatives. Stay in control of your IBS with cornbread that makes you go yes, yes, yes!

Makes: 12 servings
Serving Size: 1 muffin
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 1 cup medium grind cornmeal
  • 1 cup gluten-free flour
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup unsweetened almond milk
  • ½ cup olive oil
  • 1 egg
  • 2 tbsp plant-based butter

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine cornmeal, flour, brown sugar, baking powder, and salt. Mix until fully combined.
  3. Add almond milk, olive oil, and egg to dry mixture. Mix until batter is wet. Do not overmix.
  4. In a greased muffin tin, evenly scoop mixture into wells. Bake for approximately 25 minutes, or until passes toothpick test.
  5. Remove from heat. Brush with melted butter. Allow to cool.
  6. Serve and enjoy!

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Nutrition facts

Per Serving

  • calories: 145kcal
  • carbohydrates: 18g
  • fat: 7.5g
  • fiber: 3g
  • potassium: 91mg
  • protein: 2.5g
  • saturated fat: 2g
  • sodium: 277mg
  • sugar: 3g

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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