Print Options:

Low Histamine Carrot Muffins- gf, df

Yields1 ServingPrep Time15 minsCook Time18 minsTotal Time33 mins

These are reminiscent of corn bread, sweet & a bit crumbly, and so good.

Dry
 2 cups gluten free flour blend (see recipe link below)
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ tsp xanthan gum (omit if your gf blend already has it)
Wet
 ½ cup pureed carrots
 ½ cup sugar (or 1/2c. maple syrup)
 ½ cup extra light tasting olive oil
 2 egg yolks
 ¼ cup water
 1 tsp vanilla (optional)
Histamine Level: 1
 rated a 1 due to vanilla. Substitute 1 tsp water for histamine level 0.
1

Preheat your oven to 375°F. Line a muffin tin with paper liners or grease with olive oil.

2

In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum (if using).

3

In another bowl, whisk together the pureed vegetables, maple syrup, olive oil, eggs, and vanilla extract.

4

Add the wet ingredients to the dry ingredients and stir until just combined.

5

Scoop the batter into the muffin tin, filling each cup about 2/3 full.

6

Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Freeze any extra muffins.