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Low Histamine Gluten Free Zucchini Muffins

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

Such 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.

 ½ cup Extra Light Tasting Olive Oil
 ½ cup Applesauce
 3 Egg yolks + 6 TB Water (or 3 whole eggs)
 1 tbsp Vanilla
 3 cups Largely chopped zucchini
 3 cups GF Flour Blend
 1 ½ cups Sugar
 2 tsp Xanthan gum (omit if flour blend already has it)
 2 tsp Baking Soda
 1 tsp Baking Powder
 1 tsp Salt
 1 ½ tsp Cinnamon
Histamine Level: 1 (updated again)
 Rated a 1due to vanilla.
 Omit vanilla for histamine level 0.
1

Preheat oven to 350° F.

2

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.

3

Mix all dry ingredients in large mixing bowl.

4

Pour wet ingredients into dry and stir until combined.

5

Grease muffin pans with olive oil and fill mini muffin cups about 2/3 full.

6

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.

Nutrition Facts

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Serving size