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Choc Raspberry Muffins

November 2,2018

by Joanna Baker APD & RN
These muffins really tick all the boxes. They are easy to make, taste great & super healthy too. Muffins are perfect for quick and easy breakfast or a portable snack to keep you going between meals.

  1. Oats, raspberries & cocoa are rich in antioxidants & polyphenols
  2. Oats are high in gut friendly fibre to keep your gut bugs happy & keep you regular
  3. Oats are high in Beta Gluten which can lower cholesterol & prevent heart disease
  4. They are low GI to help manage blood glucose levels and keep energy stable through the day
  5. Low FODMAP so everyone can enjoy them and have a happy tummy too.

Serves: 12
Prep time: 5 minutes plus 30min – 24 hours standing time
Cook time: 20-25 minutes
Difficulty: easy (because I am a lazy cook)


3 cups of rolled oats
3 ripe bananas (low FODMAP at 1/3 of a banana)
2 Tbsp cocoa
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 cup of low FODMAP milk ( I use Soy Protein milk)
1 cup frozen raspberries


  1. Place all ingredients in a blender & blend until smooth. Place to the side for 30 minutes or in the fridge overnight.
  2. Line a muffin tray with baking paper or muffin cases. Divide the mixture between the muffin cases.
  3. Bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until a skewer comes out clean.

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