Low Histamine Butternut Squash Muffins- gf & df

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.

Preheat oven to 350°F.

Dry Ingredients

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

Wet Ingredients

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

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

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.

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

Cool on a wire rack and store in the freezer.

Note

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.

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Low Histamine Butternut Squash Muffins- gf & df