AuthorStacy SaundersCategoryBreads, Breakfast, SnacksDifficultyBeginnerSuch tasty zucchini muffins. You'll never believe they're gluten free and low histamine!
Yield: 68 mini muffins + 12 regular muffins. Or 48 regular muffins.
Preheat oven to 350° F.
Blend oil, applesauce, egg yolks + water (makes up for the liquid of egg whites), vanilla, and zucchini together in a blender. You should have 4 cups mixture, if less than that, add some more zucchini.
Mix all dry ingredients in large mixing bowl.
Pour wet ingredients into dry and stir until combined.
Grease muffin pans with olive oil and fill mini muffin cups about 2/3 full.
Bake for 9-11 min for mini muffins or 12-15 min for regular muffins. They are done when a toothpick inserted in the center of a muffin comes out clean.
NOTE: some readers have reported needing to bake them for 28-30 min, so keep that in mind.
Store extra in the fridge for 1-2 days or freeze in ziploc bags.
Everyone loves mini muffins because you can eat 3 in a row and it's like only eating one regular size muffin, am I right? Plus mini muffins are the perfect size for chubby little baby hands.
Recipe adapted from: https://thereislifeafterwheat.com/2014/10/the-best-zucchini-bread/
Updated Notes:
This recipe used to be made with 3 whole eggs. After discovering egg yolks are a level 0 on the SIGHI list and egg whites are a level 2, I modified the recipe to be made with only egg yolks. They are still delicious!
Ingredients
Directions
Preheat oven to 350° F.
Blend oil, applesauce, egg yolks + water (makes up for the liquid of egg whites), vanilla, and zucchini together in a blender. You should have 4 cups mixture, if less than that, add some more zucchini.
Mix all dry ingredients in large mixing bowl.
Pour wet ingredients into dry and stir until combined.
Grease muffin pans with olive oil and fill mini muffin cups about 2/3 full.
Bake for 9-11 min for mini muffins or 12-15 min for regular muffins. They are done when a toothpick inserted in the center of a muffin comes out clean.
NOTE: some readers have reported needing to bake them for 28-30 min, so keep that in mind.
Store extra in the fridge for 1-2 days or freeze in ziploc bags.
This looks so good! Thank you! I’m curious if grains need to be refrigerated after cooking to prevent the histamine from rising? These look like they would travel well if that was possible without spiking histamine! I’m feeling quite sensitive these days and don’t want to risk it if its a bad idea. I’m eating so much oatmeal these days, I need more food ideas! Loving your recipe section and so thankful you rated them too!
These muffins are my favorite travel snack! I freeze them after baking and then keep them in a small cooler with ice while I travel. I figure it helps keep the histamine levels lower and gluten free baked goods simply taste better fresh or when they’ve been refrigerated. I don’t know the science on histamine levels and leftover grains. I know histamine levels rise the fastest in meat. I usually do fine with leftovers that are less than 24 hours old, but every person is different, so you have to find what works for you.
I’m glad my recipes have been helpful for you 🙂 Feel free to email me at lowhistaminebaby@gmail.com if you have more questions or need help with food ideas.
Any substitutions for xanthan gum?