AuthorStacy SaundersCategoryBaby Foods, Breads, SnacksDifficultyBeginnerthese muffins are like a shortbread, dense, and chewy
Yield: 12 mini muffins, or 6 regular muffins
Preheat oven to 350 ° F.
In a small bowl, mix ground flax seed and 3 T water. Refrigerate for 15 minutes.
While the flax "egg" refrigerates, whisk together rice flour, baking powder, salt, and xanthan gum in a small mixing bowl.
Remove the flax egg from the fridge and whisk briskly until it turns into a gel-like liquid.
Add it to a medium size mixing bowl with 1/2 c water, maple syrup, and extra light tasting olive oil. Whisk together.
Add the dry ingredients into the wet ingredients and mix until just combined. Then fold in the blueberries, frozen or fresh.
(I thawed my frozen berries in the microwave and added some of the juice, that's why they are so blue).
Grease a mini muffin pan with olive oil, then put 2-3 Tb of batter in each well.
Note: This will overfill the wells, which is fine because these muffins don't rise very much.
Bake for 10-12 minutes or until you can insert a toothpick and it comes out clean. Cool in the pan for a few minutes and then remove from the pan.
This muffin recipe is for the times when you need a completely low histamine snack! Rosie has recently had a few symptom flares so we are focusing on getting back to the SIGHI histamine level 0 foods. I hadn't realized how many level 1 foods we were both eating. It all starts to add up and then BAM, you have a histamine reaction. I don't have many recipes for baked goods that are level 0, so I'm on the hunt for some. I'm also trying to lower our refined sugar intake, because I know sugar can lead to inflammation.
I tried two other muffin recipes prior to this that didn't turn out well, so I was so happy when this one worked. My 5 yr old gave her stamp of approval "So yummy, Mom!" as did my husband. Rosie liked all 3 muffin recipes I tried; she's so easy to please! Which is good, because these are primarily for her anyway.
Here's the thing, when you are cutting down to the lowest of histamine, the food doesn't always taste amazing. My goal has always been to find/make recipes that still taste good, even if they don't taste great. This isn't the type of recipe where you go, "wow I can't believe it's vegan and gluten free!". You can tell that it's vegan and gluten free, but it's still tasty. These muffins are more dense and chewy, more like a type of shortbread. The blueberries really help bring in moisture and flavor, especially since there's no vanilla.
I hope you enjoy these completely low histamine muffins!
Recipe adapted from: https://cookingontheside.com/blueberry-rice-muffins/
Ingredients
Directions
Preheat oven to 350 ° F.
In a small bowl, mix ground flax seed and 3 T water. Refrigerate for 15 minutes.
While the flax "egg" refrigerates, whisk together rice flour, baking powder, salt, and xanthan gum in a small mixing bowl.
Remove the flax egg from the fridge and whisk briskly until it turns into a gel-like liquid.
Add it to a medium size mixing bowl with 1/2 c water, maple syrup, and extra light tasting olive oil. Whisk together.
Add the dry ingredients into the wet ingredients and mix until just combined. Then fold in the blueberries, frozen or fresh.
(I thawed my frozen berries in the microwave and added some of the juice, that's why they are so blue).
Grease a mini muffin pan with olive oil, then put 2-3 Tb of batter in each well.
Note: This will overfill the wells, which is fine because these muffins don't rise very much.
Bake for 10-12 minutes or until you can insert a toothpick and it comes out clean. Cool in the pan for a few minutes and then remove from the pan.