No matter which way I look at them, muffins are my go-to choice when it comes to quick and easy snacks that I can store in the freezer and grab whenever I want a little treat. They’re readily portable, reheat well, can be used as a snack or a dessert, and are beautifully portioned so that there’s no risk of overeating (unless of course you deliberately choose to go back for a second – which we all do at some point). And these Rhubarb Lime and Coconut Muffins are no exception.

Rhubarb Lime and Coconut Muffins {low FODMAP, gluten-free, dairy-free} | A Less Irritable Life


Building up delicious low FODMAP flavour

As far as these muffins go, they’re a simple muffin base with a few punchy ingredients that quickly take them from basic to yummy. I like putting fruit in muffins to make them a bit healthier and to bulk them up a little, and this time rhubarb was the ‘fruit’ that I used. Technically rhubarb is a vegetable, but since we use it as a fruit in sweet dishes (after sweetening it up), I’m insisting that this time around it’s a fruit.

Next, these muffins get a serious punch of flavour from some lime zest and lime juice. The lime flavour does mature a little the next day, but it’s still beautifully fragrant straight after they’re made.

And then for texture (and a bit more flavour), as well as the sliced rhubarb, there’s some desiccated coconut. If you can’t find desiccated coconut in your neck of the woods, shredded coconut will substitute just fine.

Aside from that, the muffins are quite standard in terms of cooking technique. Mix up the dry ingredients in one bowl. Mix up the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix them all up. Then divide the mixture into little cases and bake them.


Rhubarb Lime and Coconut Muffins {low FODMAP, gluten-free, dairy-free} | A Less Irritable Life


Muffins are so convenient…

These muffins freeze well and make a delicious snack or dessert. I like to grab one from the freezer, zap it in the microwave and pour over a tiny bit of syrup to make them into a sticky dessert. But normally I eat them as they are as a quick and easy little snack.

So how about you get cracking and make a batch of these Rhubarb Lime and Coconut Muffins today.

Rhubarb Lime and Coconut Muffins {low FODMAP, gluten-free, dairy-free} | A Less Irritable Life


If this flavour isn’t doing it for you, how about trying these instead:


Rhubarb Lime and Coconut Muffins {low FODMAP, gluten-free, dairy-free} | A Less Irritable Life

Rhubarb Lime and Coconut Muffins

  • Author: Glenda Bishop
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins
  • Category: Baked Goods


These Rhubarb Lime and Coconut Muffins make a handy low FODMAP snack, especially when you feel like a bit of a treat but don’t want to go overboard.


Dry ingredients

  • 280g low FODMAP gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp guar gum (see notes)
  • 1/3 cup caster sugar (superfine sugar)
  • 3/4 cup (60g) desiccated coconut
  • 170g of rhubarb, thinly sliced (you’ll need about 4 stalks of rhubarb)
  • Zest of 2 limes

Wet ingredients

  • 3 XL eggs, lightly beaten
  • 1/3 cup macadamia oil (or other neutral oil)
  • 3/4 cup unsweetened almond milk
  • 2 tbsp lime juice


  1. Preheat the oven to 175°C (fan-forced). Line the muffin tins with paper cases.
  2. Sift the flour, baking powder, baking soda and gum into a large bowl. Add the sugar and coconut and mix well with a balloon whisk. Add the rhubarb and lime zest and mix with a spoon to combine.
  3. In a separate medium bowl, combine the eggs, oil, almond milk and lime juice. Add to the dry ingredients and mix until combined. Divide mixture between 12 muffin tins.
  4. Bake the muffins for about 22 minutes, or just until a skewer comes out clean. Cool in the tray for 5 minutes, then transfer muffins to a rack to cool completely.
  5. Can be eaten warm from the oven, when cooled completely, or it frozen for later use.

Ingredient Notes

  • This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
  • This recipe is naturally gluten-free and dairy-free, and can be made nut-free by using a different milk and oil. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
  • If the gluten-free flour mix you’re using already contains a gum, such as xanthan gum or guar gum, you shouldn’t need to add any more to it and so can omit the guar gum from this recipe.
  • Gluten-free baked goods have the best texture on the day they’re made, but these muffins will still be okay for a couple of days. You can freeze them though to keep them moist.
  • Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk or hemp milk, depending on your personal food tolerances.
  • If you can’t find desiccated coconut, shredded coconut can be substituted.
  • You’ll need 2 limes for this recipe, although you only need to juice one of them.

Low FODMAP Portion

  • Serving Size: 1 muffin

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