Low FODMAP Baking: Rhubarb Muffins with Yogurt & Almonds

Cue the drum roll, please. No FODMAPs have been detected in rhubarb, according to Monash University! Spring has sprung in New England and rhubarb is just beginning to appear and we can’t get enough of this delicious vegetable - that is treated as a fruit.

It looks like pink-ish or red celery (depending on variety), has a similarly crunchy texture and is quite tart, bordering on sour. If you are a tart lover (do you always go for the lemon dessert?), you will love rhubarb in your Low FODMAP baking.

Here we dice it and add it to a rich yogurt enhanced muffin batter and top each one with cinnamon sugar and almonds. They look fancy, but they are super easy for Low FODMAP baking. Perfect for a breakfast or brunch party at home or office.

For the Muffins: Preheat oven to 400F/200C. Coat the insides of 12 muffin wells with nonstick spray; set aside.

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a small bowl to aerate and combine; set aside.

In a larger bowl gently whisk together the yogurt and melted butter, then whisk in the sugar until smooth and combined. Whisk in eggs and vanilla until well incorporated.

Gently combine the wet and dry mixtures (in the wet mix bowl) just until a few floury streaks remain, then add rhubarb and finish stirring and folding until combined. Divide the batter equally amongst the prepared muffin tins; the tins will be full and the batter will be high and a bit rounded.

For the Topping: Quickly stir together the almonds, sugar and cinnamon and sprinkle on top of the muffins, dividing evenly.

Bake for about 20 to 25 minutes or just until a toothpick inserted in the center shows a few moist crumbs clinging. Cool pan(s) on rack for 5 minutes, then unmold muffins to cool for 5 more minutes to serve warm, or cool to room temperature. Muffins are best eaten the day they are baked.