AuthoradminCategoryDifficultyBeginner

Tasty fall mini muffins

Yield: 24 mini muffins

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
Dry Ingredients
 1 ¾ cups gf flour blend (see recipe link below)
 1 tsp baking powder
 ¾ tsp xanthan gum
 ½ tsp salt
 1 tsp cinnamon*
 1 cup pureed cooked butternut squash
Wet Ingredients
  cup dairy free milk
 ¼ cup extra light tasting olive oil
 ½ cup brown sugar
 1 egg yolk
 1 tsp vanilla extract
Histamine Level: 1
 rated a 1 due to vanilla & dairy free milk. Omit vanilla and substitute water for milk for level 0.
 *cinnamon is controversial- some tolerate it, some do not. It's rated a 0 on the SIGHI list, which is what I follow.

Petite allergy treats basic white gluten free blend

1

Preheat oven to 350°F.

Dry Ingredients
2

In a small bowl, mix gf flour blend, baking powder, xanthan gum, salt, and cinnamon.

Wet Ingredients
3

In a medium bowl, add squash puree, dairy free milk, oil, brown sugar, egg yolk, and vanilla. Whisk until fully combined.

4

Pour the flour mix into the wet mixture and stir with a large spoon until flour is mixed in. Try not to overmix.

5

Grease two mini muffin pans with olive oil. Use a tablespoon to scoop a heaping amount of the batter into each well, over filling them.

6

Bake for 15-18 minutes or until slightly golden on the top and a toothpick comes out clean.

7

Cool on a wire rack and store in the freezer.

Note
8

If you cook & puree butternut squash you can freeze it in 1c. portions and then pull it out for recipes like this! It works great. I like to cook my squash in the instant pot because it's quick and easy.

Recipe adapted from: Juggling with Julia Butternut Squash Muffins

Rosie's tired of our usual muffins and I've been looking for ways to add variety to her diet. She doesn't like chunks in muffins so I was also looking for a muffin that uses pureed fruit or veggies. Then I found this one from Julia! I was excited to try it. With the variations that I made (converting it to gf & taking out the egg white) I'm pretty happy with how they turned out. They have good flavor and Rosie liked them! So I'll count that as a win. I'll probably continue to iterate on them and update this recipe as I do. 

Ingredients

Dry Ingredients
 1 ¾ cups gf flour blend (see recipe link below)
 1 tsp baking powder
 ¾ tsp xanthan gum
 ½ tsp salt
 1 tsp cinnamon*
 1 cup pureed cooked butternut squash
Wet Ingredients
  cup dairy free milk
 ¼ cup extra light tasting olive oil
 ½ cup brown sugar
 1 egg yolk
 1 tsp vanilla extract
Histamine Level: 1
 rated a 1 due to vanilla & dairy free milk. Omit vanilla and substitute water for milk for level 0.
 *cinnamon is controversial- some tolerate it, some do not. It's rated a 0 on the SIGHI list, which is what I follow.

Directions

1

Preheat oven to 350°F.

Dry Ingredients
2

In a small bowl, mix gf flour blend, baking powder, xanthan gum, salt, and cinnamon.

Wet Ingredients
3

In a medium bowl, add squash puree, dairy free milk, oil, brown sugar, egg yolk, and vanilla. Whisk until fully combined.

4

Pour the flour mix into the wet mixture and stir with a large spoon until flour is mixed in. Try not to overmix.

5

Grease two mini muffin pans with olive oil. Use a tablespoon to scoop a heaping amount of the batter into each well, over filling them.

6

Bake for 15-18 minutes or until slightly golden on the top and a toothpick comes out clean.

7

Cool on a wire rack and store in the freezer.

Note
8

If you cook & puree butternut squash you can freeze it in 1c. portions and then pull it out for recipes like this! It works great. I like to cook my squash in the instant pot because it's quick and easy.

Notes

Low Histamine Butternut Squash Muffins- gf & df
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4 Comments

  1. Stephanie April 23, 2023 at 8:09 pm

    This looks tasty. Good way to get the kids to eat squash as they haven’t acquired a taste for it yet.
    I discovered your site the other day …we recently found out histamine intolerance (and probably MCAS) is what my husband has been struggling with for years…started a low histamine diet and symptoms improved significantly. Then I discovered I have issues with histamine as well (noticed a connection between my symptoms and the canned tuna I was eating weekly). We think our four kids probably have the same thing. So now all of us are eating low histamine! How did you discover your baby’s histamine intolerance? And how is it going now?

    Reply
    1. admin April 24, 2023 at 8:29 pm

      I’m glad his symptoms have improved and I hope all of yours do! A pediatrician who specializes in gut health recommended trying a low histamine diet when he looked at my daughter’s symptoms and what I was eating (I was breastfeeding her). It explained all her symptoms and she improved so much after eating low histamine, so we’ve stuck with it. She’s 5 now and she can eat more foods that are a bit higher histamine. She has less reactions and is managing pretty well!

      Reply
      1. Stephanie April 25, 2023 at 1:08 pm

        Thanks! That’s really great that your pediatrician was knowledgeable about histamine issues. It seems that most doctors aren’t. I’ve been overwhelmed by all the changes we’ve had to make in diet and lifestyle but it helps to find websites like yours! Hopefully it gets easier! My youngest two are 6 months old and 2.5 years old so life is generally crazy!

        Reply
  2. Stephanie April 25, 2023 at 1:09 pm

    Thanks! That’s really great that your pediatrician was knowledgeable about histamine issues. It seems that most doctors aren’t. I’ve been overwhelmed by all the changes we’ve had to make in diet and lifestyle but it helps to find websites like yours! Hopefully it gets easier! My youngest two are 6 months old and 2.5 years old so life is generally crazy!

    Reply

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