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Low Histamine Butternut Squash Muffins- gf & df

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Tasty fall mini muffins

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
 ⅓ 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.
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.