Low Histamine Carrot Apple Muffins GF, DF

2 Medium to large carrots

1 Apple

1 ¼ cups Gluten free flour blend

¾ cup Sugar (can reduce to 1/2c)

1 tsp Baking soda

1 tsp Baking powder

1 tsp Cinnamon

½ tsp Xanthan gum

½ tsp Salt

2 Eggs

½ cup Extra light tasting olive oil

1 tsp Vanilla extract

Histamine Level: 1.5 (updated)

Rated a due to vanilla and whole eggs (rated a level 2 on sighi list).

Omit the vanilla for histamine level 1.

Preheat the oven to 350°F. Prepare a muffin tin with liners or grease with olive oil.

Wash and peel the carrots & apple. Core apple. Shred carrots & apple in a food processor or with a grater. (Makes about 1 3/4 cup)

In a medium-large bowl mix all dry ingredients together.

In a small bowl mix eggs, oil, and vanilla extract well.

Add wet ingredients to the dry ingredients and stir to combine. The batter will be very thick & moist. Then add the shredded apples & carrots and blend well. The juice from the apples & carrots loosen up the batter.

Spoon batter into muffin tins, filling cups up to 3/4 full.

Bake in preheated oven for 15-18 minutes or until toothpick comes out clean.
(For mini muffins, baking time is around 9-10 min).

Let muffins cool for 5-10 minutes in the muffin pan, then set on a rack to dry.

Tips: Make a double batch and freeze them in baggies or a big container. Works great for quick snacks on the go later.
These actually taste even better thawed from the freezer, it's crazy!

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Low Histamine Carrot Apple Muffins GF, DF